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
CHICKEN KIEV-CHEAP AND TASTY
A cheap, professional looking, filling meal with the filling of your your choice--even the WORST cook can impress friends with this one! I've chosen cheese and ham, but use the filling of your choice! If you want traditional kievs, make garlic butter by mixing butter, parsley and garlic and freezing it for 5 minutes in 4 portions for this dish.
Provided by traceyannehall
Categories Lunch/Snacks
Time 1h15m
Yield 4 Kievs, 4 serving(s)
Number Of Ingredients 4
Steps:
- Take each chicken breast. fold it in a layer of cling film to stop splatter, and beat till wafer thin (a drink bottle full of cold water does well as a rolling pin).
- Lay the first four chicken breasts once beaten thin on a baking tray.
- Fill a bowl full of breadcrumbs; dip one side of the bottom in the crumbs.
- Lay on the breast a layer of the cheese and ham filling, leaving a ridge around the edge for the "lid" to stick on.
- Take a beaten thin breast and dip one side in the breadcrumb, then place over the base firming down the edges (they WILL seal together).
- Do this to each one until you have 4 "kievs".
- Bake at gas mark 4.5 for 45 minutes.
- Serve with a crisp salad-enjoy!
Nutrition Facts : Calories 1027.4, Fat 54.3, SaturatedFat 22.1, Cholesterol 255.7, Sodium 1665.4, Carbohydrate 42.8, Fiber 2.2, Sugar 3.1, Protein 87
CHICKEN KIEV
A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.
Nutrition Facts :
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