James Beards Chicken Kiev Food

JAMES BEARD'S CHICKEN KIEV

Steps:

• Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• Dip chicken in flour, egg mixture and then in flour.
• Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

EASY CHICKEN KIEV (BAKED)

Steps:

• Beat the chicken breasts flat with a meat mallet or a rolling pin.
• Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
• Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
• Freeze for 15 minutes or until the butter is firm.
• Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
• Return to the freezer for a further 15 minutes.
• Preheat oven to 190C/375°F.
• Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
• Plate the chicken and drizzle a bit of the butter sauce over it before serving.

(OVEN) CHICKEN KIEV

Steps:

• Melt margarine.
• Combine bread crumbs, parmesan, basil and oregano.
• Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
• Save remaining margarine.
• Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered).
• Combine remaining margarine with wine, green onion and parsley.
• Pour wine mixture over chicken and bake an additional 10 minutes.
• Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.

JAMES BEARD'S CHICKEN KIEV

Steps:

• 1. Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• 2. Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• 3. Dip chicken in flour, egg mixture and then in flour.
• 4. Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

PERFECT CHICKEN KIEV

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.

BAKED CHICKEN KIEV

Steps:

• In a small bowl, combine softened butter, chives, parsley and garlic powder.
• On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• Preheat oven to 425F degrees.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• Place coated chicken, seam side down, in prepared pan.
• Bake, uncovered, about 35 minutes or until juices run clear.
• Remove toothpicks and serve immediately.

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.

JAMES BEARD'S FARMER'S CHICKEN

Steps:

• Pat chicken pieces dry and sprinkle with salt and pepper.
• In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
• Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
• Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
• Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
• When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.