CHEF JOHN'S CHICKEN KIEV
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
- Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g
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.
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 RECIPE
Chicken Kiev Recipe, a delicious and so succulent chicken breast stuffed with garlic and fresh herb butter. The chicken is first coated with breadcrumbs is shallow-fried for a lovely golden colour, then baked in the oven until cooked through. It's such a flavourful chicken recipe, that goes amazingly well with any side dish. It can be done in about 30 minutes, depending on the size of your chicken breast. What a treat!
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Start by making the garlic butter. Peel off 3 garlic cloves and mash them with a garlic presser.
- Chop the parsley , dill and chives.
- Add the soft butter to the harbs and garlic, and mix very well until you get a smooth paste.
- Roll it into a sausage shape and cover with cligfilm. Freeze for at least 30 minutes so it can firm up.
- Remove the clingfilm and cut the butter into slices. Any unused butter can be stored in the freezer to be used later on.
- Use a sharp knife to cut a deep pocket into the chicken breasts, then place one or two butter slices inside each pocket and seal the pockets.
- Coat the chicken in flour, shaking any excess flour off, then dip them into the egg mixture, and finally coat in breadcrumbs.
- Add the vegetable oil to a pan and heat it up on a medium heat.
- Place the chicken breasts and fry on both sides for1-2 minutes until golden.
- Remove from the pan and place them on a baking tray.
- Bake for 15-20 minutes at 180 degrees C (350 F) until cooked through.
Nutrition Facts : Calories 879 kcal, Carbohydrate 66 g, Protein 63 g, Fat 39 g, SaturatedFat 25 g, Cholesterol 230 mg, Sodium 725 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN KIEV
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
CHICKEN KIEV
Chicken Kiev is a Russian and Ukrainian recipe for chicken fillet stuffed with garlic and herb butter, then breaded and fried, before being baked.
Provided by Renards Gourmets
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a bowl, add the butter, dill, parsley, clove and garlic. Season with salt, pepper and add a pinch of chili powder.
- Mix well by mashing with a fork.
- Then wrap this mixture in a freezer bag and give it the shape of a cylinder about 4 to 5 inches (10 to 12 cm) long.
- Place this cylinder in the freezer for 1 hour. It will start freezing.
- Thoroughly clean the chicken from its tendons.
- Two breasts will produce 2 large and 2 small separate pieces.
- Extract the chicken breast fillets lengthwise.
- Between two sheets of plastic wrap, beat the 4 pieces of chicken using the smooth side of the mallet and flatten them into ¼ inch (5 to 6 mm).
- Season with salt and pepper.
- Take the butter out of the freezer and cut it into 2 pieces of equal length.
- Place the butter in the center of each pounded small piece of breast fillet, and wrap it well, giving it a long shape.
- Lay the two larger pieces of fillets flat and place each piece stuffed with butter in the center of each fillet. Wrap tightly and give an elliptical shape. The surface should be very smooth.
- Place them in the freezer for 30 minutes.
- Heat a large quantity of oil in a deep pan and bring it to 340 F (170°C).
- Meanwhile, remove the fillets from the freezer and roll each of them in the flour first, then in the beaten egg and finally in the breadcrumbs.
- Roll each fillet a second time in the egg and then in the breadcrumbs.
- Dip the breaded stuffed fillets in hot oil and fry them on both sides for a few minutes until getting a nice crust and a golden color.
- Place in a baking dish.
- During frying, preheat the convection oven to 400 F (200°C).
- Bake the fried fillets for 15 to 25 minutes, depending on the thickness of the chicken.
- Serve with mashed potatoes.
CHICKEN KIEV
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix together the butter and fresh herbs. Season with freshly ground black pepper. Place mixture on plastic wrap or wax paper and roll into a log shape of approximately 1-inch diameter and place in freezer. For the best results, do this the night before.
- Preheat oven to 350 degrees F. In a large heavy-bottomed skillet, heat the oil to 300 degrees F or until a bread crumb sizzles when dropped in. DO NOT ALLOW OIL TO SMOKE!
- Take chicken breasts and using a sharp knife, make a pocket on the top of the breast at least 1-inch long and about 1-inch deep. Remove butter from freezer and slice into disks about 1-inch long. Stuff the butter into the pocket made on the chicken breast, making sure the flap can close to hide the butter.
- In preparation for breading, prepare the following: Season the flour with salt and pepper and place in a shallow dish. Mix the eggs and milk and place in another shallow dish. Place the bread crumbs in a third shallow dish.
- Cover 1 chicken breast in flour, removing any excess. Then into the egg mixture, covering completely and removing any excess liquid. Then cover with breadcrumbs and place in hot oil. Cook until golden brown on outside and remove from oil. Repeat process with remaining chicken breasts. Drain and place on baking tray and put into the oven for another 10 to 12 minutes or until chicken is cooked through. Serve with crispy salad or vegetables and starch.
"GOULASH" - HEART HEALTHY VERSION
Make and share this "goulash" - Heart Healthy Version recipe from Food.com.
Provided by cookingfor1
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni until al dente, drain and reserve.
- Brown ground turkey.
- Add onion and garlic powder, cook until onion is translucent.
- Add tin of tomatoes, with their juices.
- Return cooked macaroni to pot, heat through.
- Add Cheez Whiz, stir until melted.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 384.7, Fat 9.7, SaturatedFat 2.5, Cholesterol 78.3, Sodium 77, Carbohydrate 47, Fiber 6.2, Sugar 3.8, Protein 31.4
CHICKEN KIEV, A YUMMY & HEALTHY VERSION
This is a light version of Chicken Kiev. The yogurt may sound like a strange and untasty ingredient but it works great and I have received many compliments on this dish. I actually double the sauce as it is very tasty. They are great the next day, even cold, for lunch or a picnic.
Provided by appetizerqueen
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except the chicken.
- Cut 2 slits in each chicken breast to form 2 pockets.
- Lift the flap of each pocket and fill with some of the yogurt mixture.
- Arrange breasts in a baking dish.
- spoon remaining yogurt mixture over chicken.
- Preheat oven to 450°F.
- Bake chicken 35 minutes, or until crisp and browned.
Nutrition Facts : Calories 289.6, Fat 7.1, SaturatedFat 2, Cholesterol 155, Sodium 578.7, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 51.3
CHICKEN KIEV
Quality chicken stuffed with garlicky butter and crispy bacon, coated in golden breadcrumbs. Delicious!
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Chicken Dinner Party St. George's Day Pork Chicken breast
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
- For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
- Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast - put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
- Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
- Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes - they won't be as golden, but they'll be just as delicious.
- Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
- Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
- Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.
Nutrition Facts : Calories 878 calories, Fat 12.2 g fat, SaturatedFat 4.7 g saturated fat, Protein 55.5 g protein, Carbohydrate 49.7 g carbohydrate, Sugar 10.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
STUFFED CHICKEN KIEV PATTIES
Learn how to make succulent, juicy, full of flavour Chicken Kiev Patties stuffed with garlic parsley butter. Low-carb, gluten-free, Keto chicken recipe. Egg-free and nut-free, too.
Provided by Irena Macri
Categories Chicken
Time 37m
Yield 4
Number Of Ingredients 8
Steps:
- Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.
- Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
- Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.
- In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.
- Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.
Nutrition Facts : ServingSize 2 chicken patties, Calories 376 calories, Sugar 0.1 g, Sodium 768.5 mg, Fat 27.9 g, SaturatedFat 11 g, TransFat 0.5 g, Carbohydrate 1.4 g, Fiber 0.3 g, Protein 30.9 g, Cholesterol 177.4 mg
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5/5 (3)Total Time 45 minsCategory Comfort FoodCalories 566 per serving
- In a bowl, mix together the butter, garlic and parsley. Season well, then spoon onto a sheet of cling film. Shape into a log (about 10cm x 4cm) and freeze for 15 minutes until solid.
- Meanwhile, put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until completely flattened. Take the butter from the freezer and slice into thin rounds. Divide evenly among the flattened chicken breasts, then bring the edges of the chicken over the butter to form a neat parcel with the seam on top. Invert onto a plate or board, so the seal is underneath, then chill for 10 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. Dust each Kiev in seasoned flour, then dip in the egg, followed by the breadcrumbs. Make sure they’re well coated.
- Heat a generous layer of oil in a non-stick frying pan over a medium-high heat. Put the Kievs in the pan, with the seal underneath, and fry for 5-7 minutes, turning to brown all over. Transfer to a baking sheet and bake for 12-15 minutes. Serve with mashed potato or a green salad.
BAKED CHICKEN KIEV - YUMMY ADDICTION
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5/5 (1)Estimated Reading Time 3 minsServings 4
- Add the butter, parsley, dill, lemon juice, garlic, salt and pepper in a small bowl and mash with a fork until well combined. Place 2 tablespoons of the mixture on plastic wrap and roll into a small log completely enclosing the butter; roll very tightly (see the photo above). Repeat with the remaining butter mixture until you have 4 small logs. Place in freezer for about 2 hours, until completely frozen.
- Place chicken breast halves, 1 at a time, between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly into a rectangle about 1/8 inch thick. Try to pound meat as thin as possible at the edges; this will help to get a good seal on the chicken. Season each peace of chicken with salt, pepper and 1/4 teaspoon of thyme.
- Place a butter piece in center of chicken piece. Fold in sides; roll into a log, completely enclosing the butter; roll very tightly. Make sure your chicken logs are completely sealed, otherwise the butter may leak out during baking. Secure by wrapping tightly with plastic wrap. Repeat with remaining chicken. Place the stuffed chicken breasts in the freezer for about an hour before breading them.
CHICKEN KIEV RECIPE | DELICIOUS. MAGAZINE
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- In a bowl, mix together the butter, parsley and garlic with a good pinch of salt and pepper until well combined. Spoon the herb butter onto a sheet of baking paper and roll up into a short, fat cylinder. Freeze for at least 15 minutes or until firm.
- Meanwhile, put each chicken breast between 2 sheets of cling film and put them onto a chopping board. Bash them gently with a rolling pin until they are an even thickness (about 7.5mm or as thin as you can without tearing the meat).
- Remove the butter from the freezer and slice thinly. Divide the slices among the flattened chicken breasts, placing them in the middle of each (you may have some butter left over). Fold over the long sides of the flattened chicken, enclosing the butter as much as possible (A), then fold the short ends over the folded sides/butter to make a neat parcel with the seam on top (B). Turn the parcels over so the seam is underneath, put on a clean tray or chopping board, loosely covered with cling film and chill for 30 minutes.
- Heat the oven to 200°C/fan180°C/gas 6. Put the seasoned flour, beaten eggs and breadcrumbs in 3 separate bowls, in that order. Remove the chicken from the fridge and, working with one at a time, dust each kiev in the flour, gently shaking off any excess, then dip into the eggs and coat in the breadcrumbs, making sure each one is completely covered (see tip).
CHICKEN KIEV - RICARDO
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- In a bowl, combine all the ingredients. Shape the mixture into a 10-cm (4-inch) square on plastic wrap. Cover and freeze on a plate about for 20 minutes or until firm. Cut the butter into four strips. Keep in the refrigerator.
CHICKEN KIEV - HEALTHY FOOD GUIDE
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4.6/5 Total Time 30 minsCategory MainsCalories 566 per serving
- 1 Preheat oven to 180°C. Cut a pocket into the thick side of each chicken breast, being careful not to cut all the way through. Place ricotta, herbs, garlic and lemon zest into a small mixing bowl and stir until well combined. Season with freshly ground black pepper. Stuff each pocket with one-quarter of the ricotta mixture.
- 2 Place flour in a shallow bowl. In a second bowl, lightly beat milk and egg together and place breadcrumbs in a third bowl. Dip a piece of chicken into flour to coat then into egg mix then breadcrumbs. Repeat with remaining chicken.
- 3 Spray a large non-stick frying pan with oil and place over a high heat. Cook chicken for 2 minutes each side or until golden brown. Remove from pan and transfer to a large baking tray lined with baking paper. Bake for 12 more minutes or until cooked through.
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