Chicken Kiev Imperial A La White House Recipes

CHICKEN KIEV IMPERIAL A LA WHITE HOUSE

Steps:

• Bone the chicken breasts leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour then into the eggs beat with milk, and roll in bread crumbs. Then re-dip the breasts in flour, egg and milk mixture, then bread crumbs again. Fry in 3 inches hot vegetable shortening (375°F) for 8-10 minutes, or until golden brown. Remove the toothpicks and serve immediately.

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 SUPREME KIEV-STYLE

Steps:

• Preheat oven 400F degrees.
• Butterfly the chicken breasts: slice almost all the way through the thickness of each breast, stopping when you can open the breast like a book and lay the attached halves flat.
• Pound each breast lightly. Set aside while you make the filling.
• Filling: Heat the olive oil in a large skillet. Add onions and saute over medium-hight heat for about 2 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, covered, for about 3 minutes. Remove the lid and continue cooking until liquid is absorbed. Add cilantro and transfer mixture to a plate to cool.
• When the filling is cooled, divide it into four equal portions. Mound one portion in the center of each chicken breast. Fold all the edges of the breast meat over the filling to enclose it completely.
• Coating: In a bowl, combine the bread crumbs, oil, cilantro, salt, and pepper.
• Place the milk in another bowl.
• Dip the stuffed chicken breasts in the milk and then roll them in the seasoned bread crumbs.
• Arrange the coated breasts in a roasting pan and bake for 20-25 minutes, or until cooked through but still moist.
• Serve immediately.