How do you prepare Chicken Kiev?!
4 boneless skinless chicken breast
butter
lawry's season salt
garlic salt
poultry seasoning
Pound chicken flat with a mallet. put a T of butter in the center of each chicken breast and season meat with the seasonings. roll up jelly roll style, tucking in edges as you roll. place in grease muffin pan. fill empty spaces in pan with a bit of water. bake at 350 for 35 minutes, covered with foil. always check for doneness..
mouthwatering recipe. try it ...
Answers: the way i was taught in high school is different than a lot of other kiev recipes. my recipe is not breaded or fried, but i absolutely love it.
4 boneless skinless chicken breast
butter
lawry's season salt
garlic salt
poultry seasoning
Pound chicken flat with a mallet. put a T of butter in the center of each chicken breast and season meat with the seasonings. roll up jelly roll style, tucking in edges as you roll. place in grease muffin pan. fill empty spaces in pan with a bit of water. bake at 350 for 35 minutes, covered with foil. always check for doneness..
mouthwatering recipe. try it ...
INGREDIENTS
1/2 cup butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying
DIRECTIONS
In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.
I mean that you know recipe.
I stew first chicken's breasts. This is my secret!
Vegetable oil, for frying
4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
10 blades fresh chives, chopped to about 2 tablespoons
A palmful fresh parsley, finely chopped to about 2 tablespoons
A palmful fresh dill, finely chopped, about 2 tablespoons
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
A wedge lemon
Salt and pepper
Plain, round toothpicks
Serving suggestion: Potatoes and Onions and salad
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
This is a Rachel Ray Resipe...
Great question...
I love chicken Kiev!
It's definately one of my all time favorites!
Heres a pic: Yummy!
http://www.kiev-ukraine-information.com/...
To start, chicken Kiev is actually a dish of boned chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme.
As its popularity spread internationally, various seasonings have been added to the butter. It has also been known to contain various fillings such as broccoli and blue cheese sauce
HERES A GREAT RECIPE:
Ingredients
4 boneless skinless chicken breasts
2 eggs , beaten
2 tablespoons water
2 tablespoons parsley , snipped
1/2 cup flour
2 tablespoons green onions , chopped
1/2 cup breadcrumbs
1/4 lb butter
Directions:
1-Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
2-Cut butter into quarters and lay one in center of each chicken piece.
3-Evenly divide onions and parsley between breasts.
4-Roll each piece into a log and secure with a toothpick.
5-Mix eggs and water.
6-Roll each log in flour, then dip in egg and cover with bread crumbs.
7-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.
I hope that helps!