CHICKEN KIEV
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine Recipes European Eastern European Russian
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g
CAMEMBERT CHICKEN KIEV
Make and share this Camembert Chicken Kiev recipe from Food.com.
Provided by Soluna
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using a mallet, gently pund fillets between plastic wrap until thin.
- Beat cheese, butter, garlic and oregano until combined.
- Place 1/6th of filling evenly along the centre of each fillet.
- Fold sides, roll up firmy, place seam side down on a tray.
- Regrigerate for 1 hour.
- Toss rolls in flour, shake excess off.
- Dip in combined egg-milk mixture then breadcrumbs.
- Deep fry 2 at a time.
- Serves 6.
Nutrition Facts : Calories 483.9, Fat 35.5, SaturatedFat 21.4, Cholesterol 124.8, Sodium 746, Carbohydrate 28.4, Fiber 1.8, Sugar 2.6, Protein 13.4
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
JAMES BEARD'S CHICKEN KIEV
I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
- Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
- Dip chicken in flour, egg mixture and then in flour.
- Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
Nutrition Facts : Calories 867.8, Fat 81.8, SaturatedFat 22.7, Cholesterol 183, Sodium 648.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.1, Protein 27.8
(OVEN) CHICKEN KIEV
Make and share this (oven) Chicken Kiev recipe from Food.com.
Provided by Fridays pal
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine.
- Combine bread crumbs, parmesan, basil and oregano.
- Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
- Save remaining margarine.
- Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered).
- Combine remaining margarine with wine, green onion and parsley.
- Pour wine mixture over chicken and bake an additional 10 minutes.
- Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.
CLASSIC CHICKEN KIEV
This recipe was printed in Saveur magazine, and is different from others posted here. It has a crispy exterior and a luscious core of well-seasoned dill butter. This recipe needs to be started at least 4 1/2 hours before serving. Perfect to prepare in advance, and quickly put dinner together when time to eat. To get the maximum flavor, please use fresh dill, lemon juice and bread crumbs. Note: The preparation time includes chilling time - not all is active time.
Provided by PanNan
Categories Chicken Breast
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well.
- Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden.
- When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste.
- Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter.
- Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb.
- Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast
- Place the flour and the eggs in separate shallow bowls.
- Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours.
- When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees.
- Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total.
- Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.
Nutrition Facts : Calories 931.2, Fat 34.3, SaturatedFat 17.5, Cholesterol 288.1, Sodium 923.8, Carbohydrate 102.5, Fiber 5.9, Sugar 7.2, Protein 49.9
EASY CHICKEN KIEV (BAKED)
There's a few recipes on Zaar for this, but this one seems different from the rest, even though some ingredients are the same. This is simple and delicious. Prep time includes 30 minutes to freeze.
Provided by CulinaryQueen
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat the chicken breasts flat with a meat mallet or a rolling pin.
- Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
- Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
- Freeze for 15 minutes or until the butter is firm.
- Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
- Return to the freezer for a further 15 minutes.
- Preheat oven to 190C/375°F.
- Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
- Plate the chicken and drizzle a bit of the butter sauce over it before serving.
CHICKEN KIEV
There are times when I don't wish to mess with the hot oil and deep fat frying and will oven fry them instead. If I am really tired after a long day at work, I will even resort to a prepared baking mix made for chicken. Just follow the instructions on the box and bake as directed.
Provided by Queen Dragon Mom
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
- Cut butter into quarters and lay one in center of each chicken piece.
- Evenly divide onions and parsley between breasts.
- Roll each piece into a log and secure with a toothpick.
- Mix eggs and water.
- Roll each log in flour, then dip in egg and cover with bread crumbs.
- Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.
Nutrition Facts : Calories 485.6, Fat 29.3, SaturatedFat 16.2, Cholesterol 229.5, Sodium 475.9, Carbohydrate 22.2, Fiber 1.2, Sugar 1.1, Protein 32
CHICKEN KIEV
Make and share this Chicken Kiev recipe from Food.com.
Provided by billikers
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the butter, garlic, parsley, lemon juice and rind. Spoon onto a sheet of foil and shape into a rectangle about 2x3 inches. Roll up the foil and chill until firm.
- Place each piece of chicken between 2 sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten to about 1/4 inch thickness.
- Cut the chilled butter into 6 pieces. Place a piece in the center of each chicken slice, fold in the edges and roll up to completely enclose. Fasten with toothpicks and chill until firm.
- Place the flour and breadcrumbs on separate plates or greaseproof paper. Toss the chicken in the flour, dip in the combined egg and milk, then coat with the breadcrumbs. Chill on a paper-lined tray in the fridge for 1 hour, then toss in the egg and breadcrumbs again. Half fill a heavy-based frying pan with oil and cook the chicken, in batches, for 5 minutes on each side, or until golden and cooked through. Drain on paper towels, remove the toothpicks and serve with the lemon wedges.
- Note: Prep time listed does not include 2 hours of refrigeration time.
Nutrition Facts : Calories 738.6, Fat 34.6, SaturatedFat 15.1, Cholesterol 205, Sodium 755.4, Carbohydrate 60.8, Fiber 3.6, Sugar 4.7, Protein 43.5
CHICKEN KIEV
Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold, unsalted piece of garlic butter, then breaded and either fried or baked.
Provided by Shesbittersweet
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
- Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
- Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
- Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
- Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
Nutrition Facts : Calories 439.4, Fat 27.9, SaturatedFat 15.9, Cholesterol 235.2, Sodium 723.9, Carbohydrate 13.4, Fiber 0.7, Sugar 1.3, Protein 32.7
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