CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN KIEV
Chicken Kiev is a Russian and Ukrainian recipe for chicken fillet stuffed with garlic and herb butter, then breaded and fried, before being baked.
Provided by Renards Gourmets
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a bowl, add the butter, dill, parsley, clove and garlic. Season with salt, pepper and add a pinch of chili powder.
- Mix well by mashing with a fork.
- Then wrap this mixture in a freezer bag and give it the shape of a cylinder about 4 to 5 inches (10 to 12 cm) long.
- Place this cylinder in the freezer for 1 hour. It will start freezing.
- Thoroughly clean the chicken from its tendons.
- Two breasts will produce 2 large and 2 small separate pieces.
- Extract the chicken breast fillets lengthwise.
- Between two sheets of plastic wrap, beat the 4 pieces of chicken using the smooth side of the mallet and flatten them into ¼ inch (5 to 6 mm).
- Season with salt and pepper.
- Take the butter out of the freezer and cut it into 2 pieces of equal length.
- Place the butter in the center of each pounded small piece of breast fillet, and wrap it well, giving it a long shape.
- Lay the two larger pieces of fillets flat and place each piece stuffed with butter in the center of each fillet. Wrap tightly and give an elliptical shape. The surface should be very smooth.
- Place them in the freezer for 30 minutes.
- Heat a large quantity of oil in a deep pan and bring it to 340 F (170°C).
- Meanwhile, remove the fillets from the freezer and roll each of them in the flour first, then in the beaten egg and finally in the breadcrumbs.
- Roll each fillet a second time in the egg and then in the breadcrumbs.
- Dip the breaded stuffed fillets in hot oil and fry them on both sides for a few minutes until getting a nice crust and a golden color.
- Place in a baking dish.
- During frying, preheat the convection oven to 400 F (200°C).
- Bake the fried fillets for 15 to 25 minutes, depending on the thickness of the chicken.
- Serve with mashed potatoes.
CHICKEN KIEV
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
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
A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
CHICKEN KIEVS
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
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 SUPREME
Steps:
- Bring the chicken to room temperature. Lay out on your cutting board and pat dry.
Nutrition Facts : ServingSize Serving, Calories 562 calories, Sugar 6.3 g, Sodium 551 mg, Fat 37 g, SaturatedFat 14 g, TransFat 0.2 g, Carbohydrate 14.6 g, Fiber 1.6 g, Protein 43.2 g, Cholesterol 175.2 mg
CHICKEN SUPREME KIEV-STYLE
My family loves this. It's a lighter version of the traditional Chicken Kiev. I personally leave out the salt, so I made it optional in the recipe. Recipe from Jacques Pepin Good Life Cooking cookbook. This pairs well with Bulgur Wheat Pilaf recipe #175759.
Provided by Annisette
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 560.8, Fat 31.3, SaturatedFat 7.2, Cholesterol 127.3, Sodium 310.2, Carbohydrate 22.5, Fiber 2.2, Sugar 4.6, Protein 46.4
More about "chicken supreme kiev style recipes"
EASY CHICKEN KIEV RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (38)Total Time 40 minsCategory Medium
- In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple mins but it does come together.
- Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2"x3" pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.
- Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.
- Add 1/3" of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 min per side). Repeat with second batch. Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve. Be careful of the first spurt of hot butter when you cut the chicken.
CHICKEN KIEV - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chicken breast, (garlic) … Alternative names Côtelette de volaille, suprême de volaille à la KievPlace of origin Russian EmpireServing temperature Hot
CHICKEN SUPREME KIEV-STYLE RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
CHICKEN RECIPES | DELIA ONLINE
From deliaonline.com
STILTON AND WATERCRESS CHICKEN KIEV RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 10 minsCategory Purse-Friendly Chicken RecipesCalories 657 per serving
- Mix the butter with the stilton, garlic and watercress in a bowl, then taste and season with sea salt, black pepper and lemon juice. Spoon the butter onto a sheet of cling film, wrap up tightly to form a short, fat cylinder, then freeze for 10 minutes (or see Make Ahead).<span class="Apple-converted-space
- Push a thin, sharp knife into the thick end of the chicken breast to form a long, thin pocket lengthways through the chicken breast. Be careful not to push the knife all the way through. Repeat with the remaining chicken portions.<span class="Apple-converted-space
- Remove the butter from the freezer and cut into 4 equal pieces. Cut each piece in half and stuff 2 into each chicken supreme pocket (see tips).<span class="Apple-converted-space
- Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Mix the lemon zest into the breadcrumbs and season the flour with salt and pepper.
ELEGANT CHICKEN KIEV - PUDGE FACTOR
From pudgefactor.com
5/5 (4)Total Time 2 hrsCategory Main CourseCalories 356 per serving
- Place chicken breast in 1 gallon ziploc bag. Pound to 1/4-inch thickness. Place on piece of plastic wrap; sprinkle with salt and freshly ground black pepper. Repeat with additional chicken breasts.
- Combine butter, parsley, rosemary, salt, and pepper in a small bowl. Transfer to piece of plastic wrap. Form into cylinder. Freeze for 15 minutes, or until butter hardens.
- Divide herbed butter into three pieces. Place one piece of butter at widest part of flattened chicken breast. Gather chicken breast around butter to totally enclose it. Freeze for 30 minutes.
EASY BAKED CHICKEN KIEV - NEILS HEALTHY MEALS
From neilshealthymeals.com
Reviews 8Category DinnerCuisine RussianTotal Time 1 hr 10 mins
- Gently melt the butter and garlic together in a small saucepan, add the parsley and pop into your freezer for 10 to 15 minutes to harden slightly.
- Slit the chicken breasts from the side with a sharp knife to create a pocket (but not all the way along) and divide the slightly hardened parsley butter mixture in half and fill each chicken breast pocket with the mixture.
SOUS VIDE CHICKEN KIEV - SOUSVIDE SUPREME BLOG
From blog.sousvidesupreme.com
Estimated Reading Time 3 mins
CHICKEN KIEV / DE VOLAILLE RECIPE: EASTERN EUROPEAN STYLE ...
From annainthekitchen.com
Cuisine FrenchCategory DinnerServings 4Total Time 35 mins
HOW THIS EASY CHICKEN KIEV RECIPE GETS ITS IMPOSSIBLY ...
From wsj.com
Reviews 3Is Accessible For Free False
CHICKEN KIEV RECIPE - RECIPES.NET
From recipes.net
Cuisine RTotal Time 40 minsCategory BakedCalories 796 per serving
CHICKEN KIEV SUPREME RECIPE - EASY RECIPES
From recipegoulash.com
CHICKEN KIEV - RECIPE - SMART KITCHEN | ONLINE COOKING SCHOOL
From smartkitchen.com
CHICKEN SUPREME KIEV-STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN SUPREME KIEV-STYLE | CHICKEN SUPREME, FOOD ...
From pinterest.com
CEDARLANE CULINARY RECIPES - CHICKEN KIEV SOUS VIDE
From cedarlaneculinary.ca
CHICKEN SUPREME KIEV STYLE RECIPES
From tfrecipes.com
CHICKEN SUPREME KIEV-STYLE RECIPE | CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #oven #european #dinner-party #russian #chicken #stove-top #dietary #low-sodium #low-carb #low-in-something #meat #chicken-breasts #equipment
You'll also love