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
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.
CHICKEN KIEV
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.
AIR FRYER CHICKEN KIEV
Chicken Kiev is not a last-minute thing but one that takes planning and is well worth the effort. It's crispy on the outside while the butter mixture flavors the chicken throughout but still leaves that pop of butter when you cut it open. Traditionally it is deep-fried first prior to being baked, but this recipe eliminates that step and cooks it from start to finish in the air fryer, making it a healthier and quicker alternative.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h10m
Yield 2
Number Of Ingredients 12
Steps:
- Mix butter, parsley, garlic, and salt together in a bowl until evenly combined. Divide herbed butter in half and place on a baking sheet. Freeze for 10 minutes.
- Place chicken on a clean work surface and season with salt and pepper. Place 1/2 of the herbed butter in the center of each pounded chicken breast. Gather the sides of the chicken up around the butter mixture. Cover each ball of chicken in plastic wrap and twist to secure. Place back on the baking sheet and freeze for 30 minutes.
- Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C).
- Place flour in a bowl, beaten egg in a second bowl, and panko and paprika in a third bowl. Remove plastic from chicken. Dredge each chicken breast first in flour, then in beaten egg, and finally in panko bread crumb mixture.
- Place breaded chicken in the basket of the air fryer. Spray the tops with cooking spray.
- Air fry for 5 minutes. Spray with nonstick spray again and cook for 5 minutes more. Transfer to a cutting board and let rest for 5 minutes.
Nutrition Facts : Calories 782.5 calories, Carbohydrate 63.7 g, Cholesterol 292.4 mg, Fat 35.1 g, Fiber 1.4 g, Protein 63.5 g, SaturatedFat 17.9 g, Sodium 1826.3 mg, Sugar 0.5 g
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 WITH A KICK
From a library book entitled "Cynthia Wine's Hot and Spicy Cooking - Food so Good, it Hurts!" It differs from tradional Kiev in that the centre is a buttery Vesuvius of cayenne and cumin, and the outside crunches with coconut. Serving suggestion: steamed rice, green salad and crisp chilled white wine. I have served this with a side of streamed string beans and red pimiento. Tip: Refrigerating the prepared rolls prior to cooking them will help the coating to adhere - a quick way is to place them in the freezer for ten minutes, while you get the skillet ready, set the table and preheat the oven.
Provided by Cecily Parsley
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the butter into 4 - 2" x 1/2" pieces.
- In a small bowl, mix the garlic, cayenne, parsley, scallions, cumin and salt. Roll the pieces of butter in the spices until well coated.
- Flatten each chicken breast - between two sheets of waxed paper - to a thickness of 1/4" and cut each half in two. Place a wedge of seasoned butter in the centre. Roll each breast around the butter and tuck in the ends. Dust the rolled breast with flour, dip in the beaten egg, then in the coconut. Secure with cotton string or toothpicks.
- Heat butter over a medium heat, in a skillet until it foams. Fry the chicken rolls until golden, turning carefully. Transfer to a casserole and bake at 275° for 10-15 minutes.
Nutrition Facts : Calories 751.3, Fat 64.4, SaturatedFat 40.3, Cholesterol 261.4, Sodium 526.1, Carbohydrate 24.7, Fiber 4, Sugar 12.2, Protein 21
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 :
CHICKEN KIEV (RUSSIAN)
A very tender and succulent chicken dish. This recipe was suggested to me by my Russian friend. I modikfied and improvised and added some different spices than the original. It is delicious, and you should try it.
Provided by William Uncle Bill
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove all fat from chicken and discard.
- If chicken breasts are in one piece, split them into two pieces.
- Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
- DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
- Place on a dish, cover and set prepared chicken breasts aside.
- In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
- Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
- Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
- Cut butter into 6 equal pieces (1/2" x 3").
- Place one piece of butter at the front of each prepared chicken breast.
- Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
- This is necessary so that the butter does not run out while deep-frying.
- Secure chicken rolls with skewers or toothpicks.
- In a bowl, beat eggs with water.
- In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
- In another separate bowl, measure the bread crumbs.
- Completely coat each rolled chicken into the flour mixture.
- Dip flour coated chicken into the egg mixture.
- Now roll and coat the chicken in the bread crumbs mixture.
- Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
- In a medium size frying pan, add vegetable oil and heat to medium-high heat.
- Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
- To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
- Serve immediately, garnished with lemon twists and parsley.
Nutrition Facts : Calories 1201.5, Fat 107.8, SaturatedFat 30.1, Cholesterol 239.6, Sodium 441, Carbohydrate 19.6, Fiber 1.5, Sugar 1.2, Protein 40.6
CHICKEN KIEV
Make dinnertime better than ever with this savory Chicken Kiev recipe. Chives, black pepper and panko seasoning help make this dish a crowd favorite.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix butter, chives, 1 Tbsp. parsley and 1/4 tsp. pepper until blended. Place on sheet of plastic wrap or waxed paper; roll into 3x2-inch log. Wrap in plastic wrap. Freeze 3 hours or until firm.
- Pound chicken to 1/4-inch thickness; place, top sides down on cutting board. Cut frozen butter mixture into 6 pieces; place 1 piece in center of each breast. Roll chicken breasts up, starting at one short end of each. Secure with wooden toothpicks. Refrigerate 10 min.
- Heat oven to 425°F. Spray rimmed baking sheet with cooking spray. Combine coating mix, remaining parsley and remaining pepper in shallow dish. Mix milk, water and mustard in separate shallow dish until blended. Dip chicken roll-ups, 1 at a time, in milk mixture, then in coating mix, turning to evenly coat each roll-up with each ingredient; place on prepared baking sheet.
- Bake 35 to 40 min. or until chicken is done.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 340 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 26 g
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
BEST CHICKEN KIEV
From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. -Karin Erickson, Burney, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes., Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks. , In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. , Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.
Nutrition Facts : Calories 357 calories, Fat 13g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 281mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 47g protein.
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