Chicken Kiev With Russian Mushroom Sauce Food

CHICKEN KIEV

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.

CHICKEN KIEV

Steps:

• For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
• Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
• For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
• Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
• Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.

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 WITH MUSHROOM SAUCE

Steps:

• Place all the herbs, chopped roughly, into a food blender. Blend herbs until fine and mix with melted butter.
• Carefully lay the flattened chicken breast on a buttered surface (as they tend to stick to wood when they are thin) and evenly spread the breast with butter. Be sure to reach the ends.
• Carefully roll the breast closed and pin it shut with a tooth pick if you prefer. This will keep the rolled breast in place throughout the baking process.
• Place the bread and seasoning into a food processor and blend until fine.
• Dip chicken breast into whisked egg and straight into the spiced breadcrumbs and arrange it in an oven safe dish.
• When you have finished with all your chicken breasts, sprinkle the olive oil over the Kiev's and bake in the oven for 30 minutes at 180 degrees Celsius.
• Heat the oil in a medium saucepan. Sauté the garlic in the oil and add the mushrooms.
• As soon as the mushrooms start to lose their moisture, add the butter.
• Add the flour and remove from heat.
• Use a wooden spoon to mix the flour into the moisture and melted butter.
• Add milk and stir.
• Put your pan back onto the heat, stirring constantly until your sauce becomes thick. Take off the heat and add salt and black pepper to taste.
• Serve chicken kievs with creamy mushroom sauce.

CHICKEN KIEV

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.

CHEF JOHN'S CHICKEN KIEV

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.

DELICIOUS BAKED CHICKEN KIEV

Steps:

• In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
• Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
• Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

CHICKEN KIEV

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.

BEST CHICKEN KIEV

Steps:

• In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes., Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks. , In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. , Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.

CHICKEN KIEV

Steps:

• Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

CHICKEN KIEV (RUSSIAN)

Steps:

• Remove all fat from chicken and discard.
• If chicken breasts are in one piece, split them into two pieces.
• Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
• DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
• Place on a dish, cover and set prepared chicken breasts aside.
• In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
• Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
• Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
• Cut butter into 6 equal pieces (1/2" x 3").
• Place one piece of butter at the front of each prepared chicken breast.
• Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
• This is necessary so that the butter does not run out while deep-frying.
• Secure chicken rolls with skewers or toothpicks.
• In a bowl, beat eggs with water.
• In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
• In another separate bowl, measure the bread crumbs.
• Completely coat each rolled chicken into the flour mixture.
• Dip flour coated chicken into the egg mixture.
• Now roll and coat the chicken in the bread crumbs mixture.
• Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
• In a medium size frying pan, add vegetable oil and heat to medium-high heat.
• Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
• To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
• Serve immediately, garnished with lemon twists and parsley.

CHICKEN KIEV ( AUTHENTIC RUSSIAN RECIPE)

Steps:

• HOW TO MAKE GARLIC BUTTER FOR CHICKEN KIEV
• In a bowl of your food processor with chopper attachment combine butter, garlic cloves, fresh herbs & pepper. Process until it reaches the paste consistency.
• Form a log 4 cm/1.5 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.
• First, remove fat & tenderloins from chicken fillet and pat dry.
• Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must get 0.5 cm / 0.2 "thick chicken breasts. Try not to tear chicken. Otherwise, later, sealed butter will ooze when you will fry Chicken Kiev. Peel off wax paper.
• Coat the pound chicken breasts in chicken spice mix and let them marinate for 10-15 minutes.
• Take the prepared garlic-herbs butter and cut into 4 equal pieces.
• Place 1 piece of garlic-herbs butter in the centre of each chicken breast.
• Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.
• In a saucepan heat 2 cups vegetable oil.
• Prepare 3 bowls: Corn Flour bowl, bread crumbs bowl & Egg bowl.
• Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each peace in slightly beaten eggs, and coat with bread crumbs.
• Fry the Kievs for 3-4 minutes per side until golden & cooked.
• You may have to do it in batches.
• Transfer to a baking tray and bake 20 minutes more.
• Serve with Mashed Potatoes or salad.

CHICKEN KIEV WITH MUSHROOM SAUCE

Steps:

• Mix 3/4 cup of softened butter or margarine, parsley, chives, green onion, salt, and pepper.
• Shape into 4 strips (like sticks).
• Chill or freeze until firm.
• Place one breast between 2 pieces of wax paper.
• Pound slightly.
• Repeat with others.
• Place one stick of herbed butter on each breast.
• Roll breast so butter is completely enclosed.
• Close with toothpicks.
• Sprinkle lightly with salt and pepper.
• Preheat oven to 400 degrees.
• Beat egg and water together.
• Dredge breasts in flour.
• Dip in egg mixture.
• Roll in breadcrumbs to coat well.
• Heat 1/4 cup of butter in large skillet over medium heat.
• Sauté until golden, turning gently with 2 forks.
• Place in 13x9 inch baking pan.
• Bake 15-20 minutes.
• To make your sauce, melt butter in a large skillet over medium heat.
• Add onion.
• Cook 2 minutes.
• Add mushrooms.
• Sprinkle with lemon juice, salt and pepper.
• Cook 5 minutes stirring occasionally.
• Remove from heat and stir in sour cream.
• Mix 1/2 of the sauce with cooked rice.
• Serve chicken on rice with remaining sauce on top.

LIGHT CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, chervil, dill and zests with 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, one at a time, between two pieces of plastic wrap. Sprinkle 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 one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter 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 one pie pan and 2 cups bread crumbs in a different pie pan.
• Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
• Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
• Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.

MEXICAN-STYLE CHICKEN KIEV

Steps:

• Pound chicken to 1/4-in thickness.
• Put about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast.
• Fold in sides and ends; secure with a toothpick.
• In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin.
• Dip chicken in 3 tablespoons melted butter, then roll in crumb mixture.
• Place chicken rolls, seam side down, in an ungreased 11x7x2-inch baking pan.
• Drizzle with remaining butter.
• Cover and refrigerate at least 4 hours.
• Bake, uncovered at 400°F for 20-25 minutes or until chicken is tender.
• Meanwhile, combine picante sauce, water, cornstarch and bouillon in a small saucepan.
• Bring to a boil over medium heat, cook and stir for 1 minute.
• Remove toothpicks from chicken and serve with sauce.

MEXICAN CHICKEN KIEV

Steps:

• Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
• Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
• Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
• Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

UKRAINIAN CHICKEN KIEV

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.

CHICKEN KIEV, A YUMMY & HEALTHY VERSION

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.