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
DELICIOUS BAKED CHICKEN KIEV
This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!
Provided by Jessica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
- Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
- Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 30.9 g, Cholesterol 89.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 5.3 g, Sodium 820.8 mg, Sugar 13.1 g
DELICIOUS CHICKEN KIEV!
This recipe for the Russian classic comfort food is based off the recipe from a cookbook I found a couple years ago. Every time we make it, it comes out beautifully. The herb butter gives it a delicate yet pungent flavor. I hope you enjoy it!
Provided by Simba7
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place each piece of meat between separate folded sheets of wax paper and smash with the back of a saucepan (or whatever you can find) until thin and about twice as wide.
- Remove paper and sprinkle both sides of the meat with salt and pepper.
- In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts.
- Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs.
- Place a piece of meat on a flat surface, put one part of the herb butter mixture on the chicken breast's wider end; fold each side over the butter and roll up tightly. Secure with toothpicks, if necessary.
- Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside.
- Repeat steps 5 and 6 for the remaining three chicken breasts.
- Preheat the oven to 375 degrees.
- In a large frying pan, heat one inch of vegetable oil on medium low heat; carefully place chicken pieces in the pan and fry turning frequently until meat turns golden brown.
- Remove from pan and set on a baking sheet or pan. Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness).
- Just before serving, pierce chicken to let butter run out.
- Serve with potatoes or a hearty rye bread and enjoy!
Nutrition Facts : Calories 661.7, Fat 34.9, SaturatedFat 17.9, Cholesterol 446.7, Sodium 745.1, Carbohydrate 40.5, Fiber 2.8, Sugar 4, Protein 44.5
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CHICKEN KIEVS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 45 minsCategory Comfort FoodCalories 566 per serving
- In a bowl, mix together the butter, garlic and parsley. Season well, then spoon onto a sheet of cling film. Shape into a log (about 10cm x 4cm) and freeze for 15 minutes until solid.
- Meanwhile, put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until completely flattened. Take the butter from the freezer and slice into thin rounds. Divide evenly among the flattened chicken breasts, then bring the edges of the chicken over the butter to form a neat parcel with the seam on top. Invert onto a plate or board, so the seal is underneath, then chill for 10 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. Dust each Kiev in seasoned flour, then dip in the egg, followed by the breadcrumbs. Make sure they’re well coated.
- Heat a generous layer of oil in a non-stick frying pan over a medium-high heat. Put the Kievs in the pan, with the seal underneath, and fry for 5-7 minutes, turning to brown all over. Transfer to a baking sheet and bake for 12-15 minutes. Serve with mashed potato or a green salad.
CHICKEN KIEV RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 57 minsCategory Comfort FoodCalories 536 per serving
- In a bowl, mix together the butter, parsley and garlic with a good pinch of salt and pepper until well combined. Spoon the herb butter onto a sheet of baking paper and roll up into a short, fat cylinder. Freeze for at least 15 minutes or until firm.
- Meanwhile, put each chicken breast between 2 sheets of cling film and put them onto a chopping board. Bash them gently with a rolling pin until they are an even thickness (about 7.5mm or as thin as you can without tearing the meat).
- Remove the butter from the freezer and slice thinly. Divide the slices among the flattened chicken breasts, placing them in the middle of each (you may have some butter left over). Fold over the long sides of the flattened chicken, enclosing the butter as much as possible (A), then fold the short ends over the folded sides/butter to make a neat parcel with the seam on top (B). Turn the parcels over so the seam is underneath, put on a clean tray or chopping board, loosely covered with cling film and chill for 30 minutes.
- Heat the oven to 200°C/fan180°C/gas 6. Put the seasoned flour, beaten eggs and breadcrumbs in 3 separate bowls, in that order. Remove the chicken from the fridge and, working with one at a time, dust each kiev in the flour, gently shaking off any excess, then dip into the eggs and coat in the breadcrumbs, making sure each one is completely covered (see tip).
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