Country Style Chicken Kiev Recipes

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.

Steps:

• Heat oven to 375 degrees. Combine bread crumbs, Parmesan cheese,basil,oregano garlic salt and salt. Dip chicken in breasts in melted Butter, then coat with bread crumbs mixture; reserve remaining butter. Place chicken in 9 inch square baking dish. Bake for 50-60 minutes or until chicken is fork tender. Meanwhile, add apple juice, green onion an dparsley to reserved melted butter. When chicken is golden brown, pour buter sauce over chicken. Continue baking for 5 minutes. Serve with sauce spooned over.

Steps:

• Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
• Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
• Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

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:

• Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary). , In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.

Steps:

• Preheat oven to 375 degrees. In heavy 2-qt saucepan melt butter. Meanwhile, on piece of wax paper combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter then roll in crumbs to coat. Place skin side up on ungreased 9" sq. baking dish. Bake near center of 375 degree oven for 50 to 60 min or until golden brown and chicken is tender. Meanwhile, add wine, green onion and parsley to remaining melted butter (about 1/2 c.). When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 3 to 5 min. more or just until sauce is hot. Serve with sauce spooned over.

Steps:

• Combine 1st 5 ingredients.
• Melt 1 stick butter.
• Dip 2-4 chicken breasts into melted butter then in breadcrumbs. (may have to add more depending upon how generous you are).
• Bake at 350 for 50-60 min until done.
• Add white wine, green onion and parsley to the remaining melted butter and pour over top. Return to oven for 5 minute.

Steps:

• Preheat oven to 400 degrees F. Toss potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).
• Add the bread to a food processor. Pulse until it turns into crumbs. Take the breadcrumbs out, and set aside. Pulse the garlic and parsley until finely chopped. Add the breadcrumbs back, and pour in melted butter. Pulse again until it coats all of the breadcrumbs.
• Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
• Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside.
• Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.