Garlic Chicken Kiev Spaghetti Recipe 465 Food

GARLIC CHICKEN KIEV SPAGHETTI RECIPE - (4.6/5)

Steps:

• 1.Using a meat pounder, pound the chicken breasts flat. 2.In a large bowl, mix together lemon rind, juice, garlic, butter, parsley and salt and pepper. 3.Divide mixture evenly between the chicken breasts and carefully roll up the mixture in the flattened chicken and place seal down on a parchment paper lined baking tray. 4.Freeze for 15 minutes or until butter inside has hardened. 5.Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs. 6.Transfer back to freezer for 20 minutes. 7.Preheat oven to 375F. 8.Bake the chicken for 30-40 minutes or until the outside is golden and crisp. 9.In the meanwhile, bring large pot of a water to a boil and add pasta. 10.Once pasta is tender, drain water and set aside. 11.Heat a large frying pan to medium -high and add olive oil and diced garlic until garlic is golden. 12.Toss in cooked pasta and toss with garlic and oil. 13.Add oregano and toss, adding a bit more olive oil so the pasta is coated. 14.To serve, remove chicken from oven, place on top of spaghetti, and garnish with salt, ground pepper, and red chilli flakes.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for five minutes. Drain and chop tomatoes; set aside.
• In a large resealable plastic bag, combine flour and garlic salt. Add chicken a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in two tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil. Add the broth, parsley, basil, salt, pepper, and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
• Drain spaghetti and add chicken mixture and cheese. Toss to coat. Serve warm.

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.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

GARLIC CHICKEN KIEV

Steps:

• Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
• Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
• Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
• Bake uncovered about 35 minutes or until chicken is no longer pink in center.