CHICKEN KIEV
Pounded wafer-thin, stuffed with herb butter, and fried to golden brown perfection, Chicken Kiev sounds less Russian and suspiciously...French. And that's because it is. French food was very popular in 18th-century Russia. Chicken Kiev actually got its name from a bunch of restaurant owners in New York City who were trying to attract Russian immigrants. Me? I just think it tastes good. This recipe first appeared in Season 8 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.
Provided by Level Agency
Categories Mains
Time 2h45m
Number Of Ingredients 9
Steps:
- Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
- Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
- Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
- Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
- Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)
Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 611.8, Fat 30.2, SaturatedFat 16.5, Cholesterol 235.2, Sodium 996.2, Carbohydrate 44.3, Fiber 2.8, Sugar 4, Protein 38.9
ALTON BROWN'S CHICKEN KIEV RECIPE
I love Alton brown and I love chicken Kiev so I knew when I saw this recipe I had to have it! It is truly amazing and a good thing to serve at a dinner party
Provided by GingerlyJ
Categories Chicken Breast
Time 5h35m
Yield 4 pieces, 44 serving(s)
Number Of Ingredients 11
Steps:
- Combine butter, parsley, tarragon, chives,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.
Nutrition Facts : Calories 187.4, Fat 17.8, SaturatedFat 3.5, Cholesterol 20.9, Sodium 96.1, Carbohydrate 4, Fiber 0.3, Sugar 0.3, Protein 3.3
FRIED CHICKEN: RELOADED
Provided by Alton Brown
Categories main-dish
Time 5h50m
Yield Feeds 4, or maybe 2?definitely 1?depending
Number Of Ingredients 12
Steps:
- Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
- Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
- 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
- Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.
- Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.
- Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving.
PERFECT CHICKEN KIEV
This cheesy Chicken Kiev is to die for! I serve it with broccoli rice au grain, nice crusty french bread, and a green salad. Whenever I go for a visit somewhere or offer to make someone dinner, this is what they ineviatbly request. Kids, husbands, and friends will love it!
Provided by diamonds4heather
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
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- Load the butter in your stand mixer’s work bowl, and with the paddle attachment on medium-low speed, beat until the butter softens and lightens in color, stopping occasionally to scrape down the sides of the bowl — 5 to 7 minutes total.
- Add half of the chopped herbs and 1/2 teaspoon of the salt, then beat on low speed until incorporated — 2 minutes. Scoop the butter onto a sheet of parchment paper, fold the paper over the top of the butter, then, while holding the paper, push the straight edge of a sheet pan forward against the butter so that it forms a smooth cylinder that’s about 6inches long. RefrigerateButter can be stored up to 1 week wrapped in plastic wrap. until firm — 2 hours.
- Set a wire cooling rack inside a sheet pan and have it standing by. Clear enough room on the bottom section of your refrigerator to hold the pan/rack combo if possible.
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