Chicken Kiva Recipes

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CHICKEN KIVA



Chicken Kiva image

This version of a stuffed chicken is filled with cream cheese and chiles, from The Hatch Chile Cookbook, .

Provided by TheGrumpyChef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 skinless chicken breasts, pressed flat
2 (4 ounce) cans whole green chilies
4 tablespoons cream cheese, softened
1 cup flour
2 teaspoons red chili powder
1 teaspoon garlic, minced

Steps:

  • On the top of each flat chicken breast spread 1 tbsp of cream cheese. Pace the whole green chile over the cheese on each breast, making sure to spread to cover the entire chicken breast.
  • Roll the breast up, tucking in the ends. Secure the roll with a toothpick and set aside.
  • On a dinner plate, mix the flour, red chile powder and garlic.
  • Dredge each breast in the flour mixture.
  • Spray a cookie sheet with non'sticking cooking spray and place the breasts on the sheet.
  • Bake for 40 minutes at 350 degrees.

Nutrition Facts : Calories 451.8, Fat 8.6, SaturatedFat 4.1, Cholesterol 152.8, Sodium 214.2, Carbohydrate 30.5, Fiber 2.1, Sugar 3.1, Protein 60.1

BEST CHICKEN KIEV



Best Chicken Kiev image

From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. -Karin Erickson, Burney, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk

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.

Nutrition Facts : Calories 357 calories, Fat 13g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 281mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 47g protein.

BAKED CHICKEN KIEV



Baked Chicken Kiev image

I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture.

Provided by Lennie

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
6 boneless skinless chicken breasts
1 1/2 cups corn flake crumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk

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.

CHEF JOHN'S CHICKEN KIEV



Chef John's Chicken Kiev image

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

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.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g

CHICKEN KIEV



Chicken Kiev image

Provided by Alton Brown

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

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 KIEVS



Chicken kievs image

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

8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced
8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced

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 KIEV



Chicken Kiev image

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Provided by William Anatooskin

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h2m

Yield 6

Number Of Ingredients 14

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g

CHICKEN KIEV



Chicken Kiev image

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

4 rashers of smoked streaky bacon
olive oil
4 x 150 g skinless chicken breasts, (I got mine from the butcher with the bone in, but either way is fine)
3 tablespoons plain flour
2 large free-range eggs
150 g fresh breadcrumbs
sunflower oil
2 large handfuls of baby spinach, or rocket
2 lemons
BUTTER
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley (15g)
4 knobs of unsalted butter, (at room temperature)
1 pinch of cayenne pepper
BROCCOLI MASH
800 g Maris Piper potatoes
1 head of broccoli
1 knob of unsalted butter

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

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