Chicken Kiev?!
Answers: can anyone give me a simple receipe for homemade chicken kiev
Try the following
Chicken Kiev
4 chicken supremes
3 eggs, beaten
200g/7oz fine dry breadcrumbs
vegetable oil, for deep-frying
1 lemon, quartered lengthways
Garlic Butter
3 garlic cloves, finely chopped
3 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped tarragon (optional)
125g/4?oz butter, softened
salt
freshly ground black pepper
1 tbsp lemon juice
Method
1. To make the garlic butter, put the garlic, parsley and tarragon (if using) in a blender with the butter. Season with salt, pepper and lemon juice. Blend to a smooth paste. Roll the butter in foil or cling-film and put it in the fridge.
2. Remove the skin from the first chicken supreme, laying it skinned side down. Detach the small fillet from the underside of the main fillet and cut this small fillet along its length and almost all the way through, folding it open before flattening
it by beating it gently with a rolling pin.
3. Put 15g/?oz of the chilled garlic butter in the middle of the small fillet and wrap the meat around it. Repeat with the three other small fillets, returning all four to the fridge once you've finished.
4. Cut open each of the larger fillets in the same way, place them between plastic sheets and gently beat them out with a rolling pin. Lay a small buttered fillet in the middle of each larger fillet and wrap the escalope around it.
5. Dip in beaten egg and then in breadcrumbs. Repeat to give a double coating. At this point it is best to refrigerate them to allow the butter to harden again.
6. Heat to high a deep-fat fryer or a pan containing vegetable oil and place the Kievs in the hot oil, turning to allow 4-5 minutes cooking time on each side. It is important to cook and handle the Kievs gently to stop them from falling apart.
7. When the chicken is cooked and a golden brown colour, remove and drain very well on kitchen paper.
8. Serve each Kiev with a wedge of lemon and some salad.
or Chicken Kiev
4 x 225g/8oz chicken supremes, skinned
For the Garlic Herb Butter:
45-60g/3-4tbsp freshly chopped flat leaf parsley
45-60g/3-4tbsp freshly chopped chives
1 tsp freshly chopped tarragon leaves
115g/4oz unsalted butter, softened
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
?tsp English mustard
For the Kiev Coating:
50g/2oz plain flour
4 eggs, beaten
175g/6oz natural breadcrumbs
25g/1oz parmesan cheese
vegetable oil, for frying
Method
1. To prepare the garlic herb butter: place the herbs in a bowl and add the softened butter. To crush the garlic sprinkle a little rock salt onto a chopping board. Using the edge of your knife and using a paddling motion crush the garlic into a smooth paste. Add to the butter mixture. Add the mustard and pepper and mix together with a fork.
2. Divide the butter into four and set aside until ready to use. Plunge your hands into a bowl of cold water before moulding the butter. Roll each in greaseproof paper to form a torpedo shape. Place in the fridge for 30 minutes to allow the butter to harden. (The herb butter may be used with fish, meat and chicken.)
3. Place the chicken breasts, with the bone attached, smooth side down onto a cutting board. Remove the four baby (or excess) fillets and set aside. Make a vertical cut down the length of the chicken breast, but not all the way through.
4. Place the four breasts between cling film and bash with a rolling pin to ensure an even fillet. Repeat the process with the smaller (baby) fillets. This will stop any garlic butter from leaking out from the sides of the chicken.
5. Place the breast fillets onto a board, rough side up and season with pepper. Unwrap the garlic herb butter and place each garlic butter torpedo down the centre of each breast. Place the smaller fillets on top of the butter, pushing down to seal and roll up. Make a torpedo shape at the bottom of each fillet.
6. Place the breadcrumbs into a shallow dish. Grate the parmesan cheese directly into the breadcrumbs and mix together. Place the flour and beaten eggs into two separate shallow dishes.
7. Dip each chicken breast into the flour, making sure each is coated. Repeat the process with the egg, and then the parmesan breadcrumbs, making sure at each stage each breast is well coated. Chill for 30 minutes. Repeat and chill for a further 30 minutes or until ready to cook.
8. Heat the oil in a large pan or a deep fat fryer to 180C/350F/Gas4. Add the chicken breasts and fry until golden for 8-10 minutes and drain onto kitchen paper.
9. Serve immediately with herbed rice
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the chicken kiev
4 x 175g/6oz chicken breasts, skin removed
3 garlic cloves, crushed
1 lemon, juice only
salt and freshly ground black pepper
1 tbsp chopped fresh tarragon
300g/10?oz butter, slightly softened
2 tbsp plain flour
1 free-range egg, beaten
10-12 tbsp fresh breadcrumbs
olive oil, for frying
For the rice
250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)
100g/3?oz bacon lardons, fried until crisp
1 tbsp chopped fresh parsley
100g/3?oz pine nuts, toasted
2 tbsp melted butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken kiev, slice into each chicken breast horizontally to make a pocket. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts and pull the flesh back over to enclose the filling.
3. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.
4. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.
5. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or small bowls.
6. To serve, turn the rice out onto serving plates with the chicken kiev alongside
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
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.
Here's the link if you want a print-out
http://www.foodnetwork.com/food/recipes/...
-TeaDalhia
(Sorry not so simply written but it's easier done than said)
Off the top of my head I would-
Mix your butter mixture and freeze. (garilc, pasley and butter not marg) into portions 2 T or so each, shape into finger like
Take a chick breast and flatten. Roll around butter 'sealing edges. Dip in egg then seasoned bread crumbs. Sear in skillet. Place in 425 oven I would say 15-20 min til done on thermometer.
Now first find your bird. No those white lipid tortured things on the shelves of your supermarket WILL NOT DO! Can you find a man or lady that raises real chicken in the backyard, or perhaps get something from the hunters? A pheasant or pigeon? Anyway we can't start with rubbish if you want Chicken Kiev because in Kiev they didn't do to chickens what is now done in The West.
Having found a decent honest free-range bird that will do you goo, bake it in the oven as normal. After cooling take off the breast meat and refrigerate. Al;so refrigerate some sticks of butter about two inches long by half an inch wide into which you had previously blended chopped garlic, parsley and chervil. On a board
assemble your Mock Chicken Legs by taking the butter and pressing breast-meat slices around it, sticking all together with egg and flour. When you have a good shaped oval of meat encasing the butter stick, roll it in breadcrumbs. Classically you put a bit of chicken bone in one end, then fry your Kievs when the meat crisps up in the egg/four/breadcrumbs coating and the garlicky butter melts.
On serving the Kiev is cut deeply and pressed, and the garlic butter pours out a;; over. To be served with small new boiled potatoes and asparagus. The real Kiev has lots of garlic!
CHICKEN KIEV
4 boneless chicken breasts, halved
2 cloves garlic, chopped fine
1 tsp. each basil & oregano
1/2 tsp. salt
2 c. fine bread crumbs
Mix together. Melt 1/4 cup butter, dip chicken in butter, then roll in crumb mixture. Place in shallow 9 x 13 inch pan. Bake at 375 degrees for 50 minutes or until tender, then melt 1/4 cup butter. Mix with 1/4 cup dry white wine and 1/4 cup sliced green onions. Spoon over chicken. Return to oven for 5 to 7 minutes until sauce is hot. Serve over rice.
Chicken kiev
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the chicken kiev
4 x 175g/6oz chicken breasts, skin removed
3 garlic cloves, crushed
1 lemon, juice only
salt and freshly ground black pepper
1 tbsp chopped fresh tarragon
300g/10?oz butter, slightly softened
2 tbsp plain flour
1 free-range egg, beaten
10-12 tbsp fresh breadcrumbs
olive oil, for frying
For the rice
250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)
100g/3?oz bacon lardons, fried until crisp
1 tbsp chopped fresh parsley
100g/3?oz pine nuts, toasted
2 tbsp melted butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken kiev, slice into each chicken breast horizontally to make a pocket. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts and pull the flesh back over to enclose the filling.
3. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.
4. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.
5. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or small bowls.
6. To serve, turn the rice out onto serving plates with the chicken kiev alongside.