James Beards Chicken Kiev Recipes

CHICKEN KIEV

Steps:

• In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.
• Shape into a 4-inch square on aluminum foil.
• Wrap and freeze until firm, 30-40 minutes .
• Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.
• Cut frozen butter square into 12 pieces.
• Place 1 piece of butter in the center of each chicken breast.
• Fold chicken over butter, making sure butter is sealed completely inside chicken.
• Fasten with wooden picks.
• Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
• Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).
• Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.

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.

CHICKEN KIEV

Steps:

• Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
• Cut butter into quarters and lay one in center of each chicken piece.
• Evenly divide onions and parsley between breasts.
• Roll each piece into a log and secure with a toothpick.
• Mix eggs and water.
• Roll each log in flour, then dip in egg and cover with bread crumbs.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

(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.