James Beards Chicken Kiev Recipes

Steps:

• Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• Dip chicken in flour, egg mixture and then in flour.
• Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Steps:

• 1. Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• 2. Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• 3. Dip chicken in flour, egg mixture and then in flour.
• 4. Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Steps:

• For herbed butter, combine butter or margarine, oregano, parsely, salt and pepper, and garlic salt in a small bowl and set aside.
• One at a time, cover chicken breasts with plastic wrap and flatten with a mallet until about 1/4 inch thick.
• set aside.
• In the center of each chicken breats spread 1 tablespoon of the prepared herbed butter.
• Place 4 tablespoons of the shredded cheese (or as much as you can fit depending on the size of the breast. Get as much in as you can and still be able to roll it).
• in the center of the chicken breast You must now roll the chicken into little bundles; fold over slightly on both left and right sides while you roll from the bottom of breast to the top.
• The end product should be a tight little bundle so the cheese and butter do not leak out during baking.
• You can secure the seems of the bundles with toothpicks (just make sure to get them all out before you serve!) Melt 4 tablespoons of butter and place in a small bowl.
• Dip each bundle into the butter and then roll in the breadcrumb mix.
• You can repeat this step for an extra thick layer of crumbs.
• Place, seam side down, on a baking dish; cover with foil; refrigerate for at least 4 hours, but overnight is best.
• Place in a preheated 350 Degree oven and bake for 35-45 minutes or until chicken is thoroughly cooked.
• When checking the chicken, cut with kitchen knife, but be careful not to cut down to cheese inside or it will ooze out.

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.

Steps:

• Pat chicken pieces dry and sprinkle with salt and pepper.
• In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
• Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
• Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
• Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
• When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

Steps:

• 1. Preheat the oven to 375-degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
• 2. Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 1/3 hours without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone.
• 3. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.

Steps:

• In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.
• Shape into a 4-inch square on aluminum foil.
• Wrap and freeze until firm, 30-40 minutes .
• Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.
• Cut frozen butter square into 12 pieces.
• Place 1 piece of butter in the center of each chicken breast.
• Fold chicken over butter, making sure butter is sealed completely inside chicken.
• Fasten with wooden picks.
• Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
• Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).
• Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.