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
ASPARAGUS-STUFFED CHICKEN WITH SAUCE
Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.
Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER
Boneless, skinless chicken breast, again? Amp up the flavor of your chicken with bacon! These are butterflied: either do it yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air fry! While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.
Provided by Bibi
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
- Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
- Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
Nutrition Facts : Calories 393 calories, Carbohydrate 2 g, Cholesterol 122.8 mg, Fat 23 g, Fiber 0.7 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 1004.1 mg, Sugar 0.8 g
BACON WRAPPED CHICKEN AND ASPARAGUS
Make and share this Bacon Wrapped Chicken and Asparagus recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º F.
- Line baking sheet with heavy-duty foil.
- Pound out of the chicken to approximately 1/2" thickness.
- Place chicken and pesto in medium bowl; toss to coat.
- Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
- Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
- Place 3 asparagus spears and top with parmesan cheese.
- Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
- Place, seam side down, in lined pan.
- Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
- Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
- Enjoy.
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
CHICKEN BREASTS STUFFED WITH ASPARAGUS
A nice spring time dish! Chicken breast rolled around fresh asparagus spears. Served with Lemon Rice and Hollandaise Sauce. One of my "company's coming" meals.
Provided by Calee
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare chicken and asparagus.
- Combine butter, mustard, garlic and wine in a pie plate.
- Dip the chicken breast in butter mixture to coat them.
- Place 3 asparagus spears on each breast and roll, securing with a toothpick.
- Mix bread crumbs, parmesan and parsley together in a different pie plate.
- Roll chicken breasts in the bread crumb mixture.
- Bake 30 minutes at 350.
- I serve this with blender hollandaise sauce and lemon rice.
- Blender Hollandaise Sauce:.
- Heat butter to a full boil, being careful not to brown.
- Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
- Keeps well in refrigerator for several days.
- When reheating, heat over hot (not boiling water) in top of double boiler.
- Makes 1 1/4 cups of sauce.
Nutrition Facts : Calories 1271.2, Fat 91.7, SaturatedFat 46.4, Cholesterol 528, Sodium 1251.2, Carbohydrate 36.7, Fiber 4.3, Sugar 4.9, Protein 72.4
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EASY BAKED CHICKEN KIEV - THE SEASONED MOM
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Reviews 3Category DinnerCuisine EuropeanTotal Time 1 hr 20 mins
- In a small bowl, stir together butter chives, parsley, thyme and garlic until completely combined. Transfer to a large piece of plastic wrap and shape into a 3-inch by 2-inch rectangle. Wrap tightly and freeze until firm, about 30 minutes.
- Preheat oven to 425 degrees F. Place a wire rack on top of a rimmed baking sheet and spritz with cooking spray. Set aside.
- Place flour in a small shallow dish. Whisk the eggs and Dijon mustard in a separate shallow dish. Place the Corn Flakes crumbs in a third dish.
- Cut the chilled butter into 4 rectangular pieces. Place one piece of butter in the middle of each piece of chicken. Starting at a long side, tightly roll up the chicken, tucking in the short sides as you roll. Secure with toothpicks.
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