Have you a Recipe please for Chicken Kiev?!
ThankyouWww@FoodAQ@Com
Answers:
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
Yes I do !.!.!. here you go !.!.!.!.!.!. = )
Chicken Kiev
4 whole chicken breasts with first joint of the wings attached, halved, boned, and skinned
Herb butter, recipe follows
Flour, for dredging
2 large eggs, beaten with 2 teaspoons water
1 cup homemade bread crumbs
1/4 cup vegetable oil
"French" the chicken wing bones by scraping the meat off the bones with a sharp knife and reserving the meat for another use, detach the fillet strip from each breast, and flatten the breasts and the fillets between sheets of dampened wax paper until they are about 1/4-inch thick!.
Arrange the chicken breasts skinned side down on a work surface, in the center of each mound 2 tablespoons of the herb butter, and cover the mixture with a fillet strip!. Fold up the sides of the breasts to enclose the herb butter, forming the chicken into a "chop"!. Dredge the chops carefully in the flour, shaking off the excess, dip them in the egg mixture, and dredge them in the bread crumbs, patting the mixture onto the flesh!. Arrange the chops on a rack set over a pan and chill the, uncovered, for at least 1 hour or overnight to let the crumbs dry!. In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking!. Brown the chops, transferring them as they are browned to a baking pan!. Bake them in a preheated 350 degree oven for 20 minutes!. The chicken may be kept warm, covered loosely, for up to 10 minutes!.
Herb Butter:
1 stick unsalted butter, softened
1 tablespoons minced fresh chives
1 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon Dijon-style mustard
Salt and pepper, to taste
In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste!. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop!.Www@FoodAQ@Com
Chicken Kiev
4 whole chicken breasts with first joint of the wings attached, halved, boned, and skinned
Herb butter, recipe follows
Flour, for dredging
2 large eggs, beaten with 2 teaspoons water
1 cup homemade bread crumbs
1/4 cup vegetable oil
"French" the chicken wing bones by scraping the meat off the bones with a sharp knife and reserving the meat for another use, detach the fillet strip from each breast, and flatten the breasts and the fillets between sheets of dampened wax paper until they are about 1/4-inch thick!.
Arrange the chicken breasts skinned side down on a work surface, in the center of each mound 2 tablespoons of the herb butter, and cover the mixture with a fillet strip!. Fold up the sides of the breasts to enclose the herb butter, forming the chicken into a "chop"!. Dredge the chops carefully in the flour, shaking off the excess, dip them in the egg mixture, and dredge them in the bread crumbs, patting the mixture onto the flesh!. Arrange the chops on a rack set over a pan and chill the, uncovered, for at least 1 hour or overnight to let the crumbs dry!. In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking!. Brown the chops, transferring them as they are browned to a baking pan!. Bake them in a preheated 350 degree oven for 20 minutes!. The chicken may be kept warm, covered loosely, for up to 10 minutes!.
Herb Butter:
1 stick unsalted butter, softened
1 tablespoons minced fresh chives
1 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon Dijon-style mustard
Salt and pepper, to taste
In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste!. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop!.Www@FoodAQ@Com
* 8 skinless, boneless chicken breast halves
* 1/3 cup butter, softened
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 eggs
* 3 tablespoons water
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon garlic powder
* 1 teaspoon dried dill weed
* 1/2 cup all-purpose flour
* 1/2 cup dry bread crumbs
* 2 cups vegetable oil
* 1/2 lemon, sliced
* 1/4 cup chopped fresh parsley
1!. Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken!. Wrap and refrigerate until seasoned butter is frozen!.
2!. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well!. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm!.
3!. When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast!. Fold in edges of chicken and roll to encase butter completely!. Secure with toothpicks!.
4!. In a small bowl, beat eggs with water!. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour!. Place bread crumbs in a separate shallow dish or bowl!. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs!. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes!.
5!. Heat oil in a large skillet over medium high heat!. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside!. Drain on paper towels, garnish with lemon slices and parsley and serve!.Www@FoodAQ@Com
* 1/3 cup butter, softened
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 eggs
* 3 tablespoons water
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon garlic powder
* 1 teaspoon dried dill weed
* 1/2 cup all-purpose flour
* 1/2 cup dry bread crumbs
* 2 cups vegetable oil
* 1/2 lemon, sliced
* 1/4 cup chopped fresh parsley
1!. Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken!. Wrap and refrigerate until seasoned butter is frozen!.
2!. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well!. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm!.
3!. When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast!. Fold in edges of chicken and roll to encase butter completely!. Secure with toothpicks!.
4!. In a small bowl, beat eggs with water!. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour!. Place bread crumbs in a separate shallow dish or bowl!. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs!. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes!.
5!. Heat oil in a large skillet over medium high heat!. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside!. Drain on paper towels, garnish with lemon slices and parsley and serve!.Www@FoodAQ@Com
Soften:
1/2 pound good quality butter
Add to this:
3 cloves minced garlic
1/4 cup minced fresh parsley
salt and pepper
Refrigerate this until firm enough to cut in chunks!.
Pound 8 pieces of boned chicken breasts with the flat side of a meat mallet!. Freezer storage plastic bags are great for this since they are durable!.
Place chicken breasts inside the plastic bag and pound thinly to about 1/4 inch thick!.
Fill with butter mixture and roll as you would for stuffed cabbage!. Be careful to overlap and completely enclose the butter!. Chicken will be sticky and you can seal the edges by pressing them with your fingers, pinching to close!.
Beat together:
4 egg whites
2 tablespoons milk
Roll stuffed chicken pieces in bread crumbs, egg mixture, then crumbs again!.
Coat well and refrigerate for at least 20 minutes or until you are ready to deep fry!.
Use corn or vegetable oil and do not get the oil at about 350-360°F 8-10 minutes!. Fry until golden brown but not crisp!. Drain on paper towels!. Do not over cook!.
Serves 4!.Www@FoodAQ@Com
1/2 pound good quality butter
Add to this:
3 cloves minced garlic
1/4 cup minced fresh parsley
salt and pepper
Refrigerate this until firm enough to cut in chunks!.
Pound 8 pieces of boned chicken breasts with the flat side of a meat mallet!. Freezer storage plastic bags are great for this since they are durable!.
Place chicken breasts inside the plastic bag and pound thinly to about 1/4 inch thick!.
Fill with butter mixture and roll as you would for stuffed cabbage!. Be careful to overlap and completely enclose the butter!. Chicken will be sticky and you can seal the edges by pressing them with your fingers, pinching to close!.
Beat together:
4 egg whites
2 tablespoons milk
Roll stuffed chicken pieces in bread crumbs, egg mixture, then crumbs again!.
Coat well and refrigerate for at least 20 minutes or until you are ready to deep fry!.
Use corn or vegetable oil and do not get the oil at about 350-360°F 8-10 minutes!. Fry until golden brown but not crisp!. Drain on paper towels!. Do not over cook!.
Serves 4!.Www@FoodAQ@Com
Try recipezaar!.com!. They always have several to choose from!. I sometimes go thru them to get an idea of what to do and take ingredients from each to make it my own!.Www@FoodAQ@Com
foodnetwork!.comWww@FoodAQ@Com