Chef Johns Chicken Kiev Recipes

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.

Steps:

• For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
• Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
• For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
• Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
• Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.

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.

Steps:

• In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
• Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
• Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
• In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
• Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.

Steps:

• Mix together the butter and fresh herbs. Season with freshly ground black pepper. Place mixture on plastic wrap or wax paper and roll into a log shape of approximately 1-inch diameter and place in freezer. For the best results, do this the night before.
• Preheat oven to 350 degrees F. In a large heavy-bottomed skillet, heat the oil to 300 degrees F or until a bread crumb sizzles when dropped in. DO NOT ALLOW OIL TO SMOKE!
• Take chicken breasts and using a sharp knife, make a pocket on the top of the breast at least 1-inch long and about 1-inch deep. Remove butter from freezer and slice into disks about 1-inch long. Stuff the butter into the pocket made on the chicken breast, making sure the flap can close to hide the butter.
• In preparation for breading, prepare the following: Season the flour with salt and pepper and place in a shallow dish. Mix the eggs and milk and place in another shallow dish. Place the bread crumbs in a third shallow dish.
• Cover 1 chicken breast in flour, removing any excess. Then into the egg mixture, covering completely and removing any excess liquid. Then cover with breadcrumbs and place in hot oil. Cook until golden brown on outside and remove from oil. Repeat process with remaining chicken breasts. Drain and place on baking tray and put into the oven for another 10 to 12 minutes or until chicken is cooked through. Serve with crispy salad or vegetables and starch.

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.

Steps:

• Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
• Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the 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 each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to 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 third bowl.
• Remove chicken breast balls from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on 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 the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the 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.