Rhondas Chicken Kiev Recipes

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CHEF JOHN'S CHICKEN KIEV

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 12



Chef John's Chicken Kiev image

Steps:

  • Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  • Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  • Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  • Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  • Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

UKRAINIAN CHICKEN KIEV

A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort.

Provided by William Anatooskin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h10m

Yield 8

Number Of Ingredients 14



Ukrainian Chicken Kiev image

Steps:

  • Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
  • To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
  • When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
  • In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
  • Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Nutrition Facts : Calories 756.2 calories, Carbohydrate 12.3 g, Cholesterol 132.7 mg, Fat 65.8 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 12.8 g, Sodium 197.3 mg, Sugar 0.7 g

8 (4 ounce) skinless, boneless chicken breast halves
⅓ cup butter, softened
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed
½ cup all-purpose flour
½ cup dry bread crumbs
2 cups vegetable oil
½ lemon, sliced
¼ cup chopped fresh parsley

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



Chicken Kiev image

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

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

RHONDA'S CHICKEN POT PIE

Make and share this Rhonda's Chicken Pot Pie recipe from Food.com.

Provided by RandyB1961

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12



Rhonda's Chicken Pot Pie image

Steps:

  • NOTE: My wife usually makes this using a rotisserie chicken from the supermarket.
  • Pre-heat oven to 350 degrees. Line 9-inch pie plate with bottom pie crust. Bake for 5-6 minutes.
  • Saute onion and celery in 2 tablespoons butter.
  • In mixing bowl, combine all ingredients except pie crusts.
  • Pour filling mixture into pre-baked pie shell.
  • Cover with top pie crust; cut 3 slits in top crust.
  • Bake for 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 431, Fat 24.4, SaturatedFat 8.8, Cholesterol 50.6, Sodium 703.2, Carbohydrate 36, Fiber 3.6, Sugar 2.4, Protein 17.7

2 cups chopped cooked chicken
2 cups frozen mixed vegetables
2 tablespoons butter
1/4 cup diced onion
1/4 cup diced celery
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of chicken and mushroom soup
1/2 teaspoon minced garlic
1/2 teaspoon poultry seasoning
1/4 cup milk
salt and pepper
2 refrigerated pie crusts

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



Chicken kievs image

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

8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced
8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced

RHONDA'S CHICKEN SPAGHETTI

This is a wonderfully pleasing, filling, pot luck that will have them raving for more! This recipe has a little spice too it, but there are loads of cheese, mushrooms, and black olives to make up for the slight heat in this dish. If you do not enjoy heat omit the Rotel and use regular diced tomatoes. It's worth it to put the Rotel in in my opinion it's not to hot. Overall this is a delicious dish that will have them debating every last ingredient and begging for the recipe. Enjoy!

Provided by HallieandColtonsMoma

Categories     Spaghetti

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14



Rhonda's Chicken Spaghetti image

Steps:

  • Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.

Nutrition Facts : Calories 393.6, Fat 19, SaturatedFat 10.1, Cholesterol 66.4, Sodium 896.4, Carbohydrate 34.9, Fiber 1.9, Sugar 2.4, Protein 20.7

1/2 cup butter
1 large green pepper, chopped
1 large onion, chopped
3 cups cooked chicken, chopped
2 (10 ounce) cans Rotel tomatoes & chilies (mild)
6 1/2 ounces sliced mushrooms, drained
1 (8 ounce) can English peas (optional)
1 (15 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 3/8 ounces black olives, sliced & drained
1 teaspoon salt
1 teaspoon ground pepper
8 ounces cheddar cheese
1 lb spaghetti (broken into 2-inch pieces cooked & drained)

RHONDA'S CHICKEN KIEV

Long preparation time, but well worth it. Rhonda Wright's contribution to the Aldersgate Learning School's "Our Favorite Recipes".

Provided by jdwright

Categories     Chicken Breast

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 12



Rhonda's Chicken Kiev image

Steps:

  • Pound chicken breasts and chill for several hours.
  • Sliver butter into fingers by cutting in half, then quarter each half lengthwise.
  • Spread chicken breasts flat on a cutting board.
  • Sprinkle with salt and pepper.
  • Lay a finger of butter in the center of each chicken breast.
  • Fold top and bottom over the butter finger, then tightly roll jelly-roll style.
  • Chill rolls 15 minutes.
  • For coating, mix lightly beaten eggs with milk, water, salt, and pepper.
  • Dip rolls in flour, the egg mixture, then bread crumbs - make sure the ends are well coated.
  • Chill rolls 1 hour.
  • Cooking:.
  • Preheat over to 350F.
  • Heat oil in large skillet over medium high heat.
  • Add rolls and fry, turning gently, until nut brown all over.
  • Drain on paper towel.
  • Arrange 1 layer deep in an un-greased shallow baking pan.
  • Bake uncovered 15 minutes. Serve at once.

Nutrition Facts : Calories 554.1, Fat 39.2, SaturatedFat 13.6, Cholesterol 178.9, Sodium 738.1, Carbohydrate 19.9, Fiber 2.5, Sugar 0.6, Protein 31.1

6 boneless skinless chicken breast halves
1/2 cup butter, cut into fingers (1 stick)
1/2 cup cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, lightly beaten
2 tablespoons milk
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup whole wheat flour
1 1/2 cups fine dry breadcrumbs

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