STUFFED SCHNITZEL (AKA CHICKEN KIEV)
My husband used to buy this from a local Yemenite restaurant until one day he asked me to give it a try and--bullseye! Saucy, savory and it can be re-heated.
Provided by GalicioBocharit
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the stuffing:.
- Sauté the diced onion.
- When onion is translucent, add the ground meat and mix so the meat doesn't clump.
- When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
- Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
- For breading mixture:.
- Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
- To assemble:.
- Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
- Fold up the ends and fasten with toothpicks.
- Roll in the beaten egg and then in the breading mixture.
- Deep fry in oil on all sides until browned.
- Transfer to a plate and wait until it cools slightly before removing the toothpicks.
- For the sauce:.
- Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over. Put this in a small sauce pan with 1 c water and add the chicken soup mix.
- Bring to a boil, then lower flame and add the 1 Tbsp flour.
- Stir until the sauce has thickened--this should happen pretty quickly.
- Pour the sauce over the toothpick-less schnitzels and serve.
ZUCCHINI STUFFED CHICKEN
My sister gave me this recipe. My family really likes it. I freeze shredded zucchini for the winter. Just thaw and drain the liquid off before using.
Provided by REDTEETOP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Loosen the skin on each chicken breast to form a pocket, and set aside.
- Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
- Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 14.3 g, Cholesterol 214.7 mg, Fat 28 g, Fiber 1.6 g, Protein 54.6 g, SaturatedFat 12.9 g, Sodium 651.8 mg, Sugar 2.9 g
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)
Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
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 611.8, Fat 30.2, SaturatedFat 16.5, Cholesterol 235.2, Sodium 996.2, Carbohydrate 44.3, Fiber 2.8, Sugar 4, Protein 38.9
More about "stuffed schnitzel aka chicken kiev recipes"
EASY BAKED CHICKEN KIEV - THE SEASONED MOM
From theseasonedmom.com
Reviews 3Category DinnerCuisine EuropeanTotal Time 1 hr 20 mins
EASY CHICKEN KIEV RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
STUFFED BEEF SCHNITZEL RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
EASY HOMEMADE CHICKEN KIEV - BREADED CHICKEN …
From savoryexperiments.com
EASY CHICKEN KIEV RECIPE (STUFFED PAN-FRIED CHICKEN)
From aspicyperspective.com
SCHNITZEL KIEV RECIPE - ALTON BROWN
From altonbrown.com
CHICKEN KIEV WITH HERB COMPOUND BUTTER RECIPE | ALTON …
From altonbrown.com
4/5 (2)Category MainsServings 4Estimated Reading Time 4 mins
- Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
- Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
- Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
- Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
OVEN BAKED CHICKEN KIEV {STUFFED CHICKEN BREASTS} - THE COOK'S …
From thecookstreat.com
Servings 4Total Time 1 hr 20 minsCategory Main CoursePublished Jan 7, 2022
STUFFED SCHNITZEL | RECIPES - KOSHER.COM
From kosher.com
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN KIEV RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESE-STUFFED CHICKEN KIEV RECIPE | CDKITCHEN.COM
From cdkitchen.com
EASY CLASSIC CHICKEN KIEV RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
FOODCOMBO
STUFFED CHICKEN KIEV PATTIES (LOW-CARB, GLUTEN-FREE) - COOKED
From cookedandloved.com
CHICKEN KIEV RECIPE (GARLIC BUTTER STUFFED CHICKEN BREAST)
From thekitchn.com
YUMMY CHICKEN KIEV RECIPE | SIMPLE RECIPES FOR THE WHOLE FAMILY
From homewithhollyj.com
BEST STUFFED SCHNITZEL AKA CHICKEN KIEV RECIPES
From alicerecipes.com
You'll also love