Chicken Kiev ?!
Recipe filling Garlic, Parsley Butter anyone tried any other fillingsWww@FoodAQ@Com
Answers:
Hello RobboOne,
Try one of these !.!.!.!.!.
Coarse Liver Pate
Peppered Sausage Meat
Smoked Bacon & Onion
Regards!.!.!.!.
CoffeeBeanWww@FoodAQ@Com
Try one of these !.!.!.!.!.
Coarse Liver Pate
Peppered Sausage Meat
Smoked Bacon & Onion
Regards!.!.!.!.
CoffeeBeanWww@FoodAQ@Com
I've used the linked recipe where it's a lemony garlic butter in the rolled chicken breast!. Fillings that aren't basically a garlic butter with parsley aren't really Chicken Kiev - they're just other types of stuffed chicken!.!.!.not that that's bad! Personally I enjoy brocolli and cheese stuffed in chicken or Cordon Blue!.Www@FoodAQ@Com
You could try blue cheese (one of my favourites), chopped sundried tomatoes and anchovy (mashed into butter), in fact almost anything with a distinct flavour as the chicken is quite bland!. Ok, so they are not 'real' kievs, but who cares if they taste good!. Do some experimenting and design your own!.
Have fun and enjoy!.Www@FoodAQ@Com
Have fun and enjoy!.Www@FoodAQ@Com
Since Chicken Kiev is just chicken with an herbed butter stuffing!.!.!.you could just use different herbs when making the butter!.!.!.!.add lemon juice and lemon zest for a lighter taste, curry powder and a bit of minced up major greys chutney for an Indian variation!.!.!.!.fresh mint and lime zest!.!.!.!.!.zing it up with diced jalapenos added to the butter!.!.!.!.!.just experiment!.Www@FoodAQ@Com
I had a cheese and tomato filling one once
that was weird =|
and also i've heard of sausage and garlic onesWww@FoodAQ@Com
that was weird =|
and also i've heard of sausage and garlic onesWww@FoodAQ@Com
I have had the chicken filled with tika masala or pepper sauce!. Both very tasty!.Www@FoodAQ@Com
Thet are all great, but not too healthyWww@FoodAQ@Com
You can't go too wild, then it won't be "kiev" anymore by definition:
--
here are some variation
Try the following
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!.
or Chicken kiev with herb mash
For the chicken kiev
500ml/17fl oz vegetable oil, for deep frying
50g/1?oz unsalted butter
?red chilli, finely chopped
? garlic clove, crushed
1 tsp fresh parsley, chopped
1 tsp lemon juice
1 chicken breast
50g/1?oz white breadcrumbs
50g/1?oz flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
For the herb mash
1 large potato, peeled and chopped
50g/1?oz unsalted butter
2 tbsp cream
1 tsp fresh chives, chopped
50g/1?oz grated cheddar cheese
salt and freshly ground black pepper
Method
1!. For the kiev, heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it!. (CAUTION: hot oil can be dangerous! Do not leave unattended!.)
2!. In a bowl, mix the butter with the chilli, garlic, parsley, and lemon juice!.
3!. Use a sharp knife to split the breast almost in half horizontally!.
4!. Open the breast out and place between two sheets of greaseproof paper!. Bash the chicken with a meat mallet (or a rolling pin) to flatten the meat!.
5!. Place the butter mixture in the middle of the chicken!. Fold over the meat so the butter is completely wrapped!.
6!. Dredge the chicken kiev in the seasoned flour, then dip into the beaten egg and then roll the kiev carefully in breadcrumbs!. Repeat the egg and breadcrumbs process!.
7!. Carefully add the kiev to the hot oil and deep-fry for ten minutes!. Remove from the oil and drain on kitchen towels!.
8!. Meanwhile, for the herby mash, boil the potato until tender, drain and return to the warm pan!.
9!. Add the butter, cream, chives and cheese to the pan and mash together well!. Season, to taste, with salt and freshly ground black pepper!.
10!. To serve, place the kiev on a warmed plate!. Slice open to release the melted butter and place a spoonful of herb mash beside!.
or 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!.Www@FoodAQ@Com
--
here are some variation
Try the following
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!.
or Chicken kiev with herb mash
For the chicken kiev
500ml/17fl oz vegetable oil, for deep frying
50g/1?oz unsalted butter
?red chilli, finely chopped
? garlic clove, crushed
1 tsp fresh parsley, chopped
1 tsp lemon juice
1 chicken breast
50g/1?oz white breadcrumbs
50g/1?oz flour, seasoned with salt and freshly ground black pepper
1 free-range egg, beaten
For the herb mash
1 large potato, peeled and chopped
50g/1?oz unsalted butter
2 tbsp cream
1 tsp fresh chives, chopped
50g/1?oz grated cheddar cheese
salt and freshly ground black pepper
Method
1!. For the kiev, heat a deep, heavy-bottomed pan, one-third filled with vegetable oil, until a breadcrumb will sizzle gently in it!. (CAUTION: hot oil can be dangerous! Do not leave unattended!.)
2!. In a bowl, mix the butter with the chilli, garlic, parsley, and lemon juice!.
3!. Use a sharp knife to split the breast almost in half horizontally!.
4!. Open the breast out and place between two sheets of greaseproof paper!. Bash the chicken with a meat mallet (or a rolling pin) to flatten the meat!.
5!. Place the butter mixture in the middle of the chicken!. Fold over the meat so the butter is completely wrapped!.
6!. Dredge the chicken kiev in the seasoned flour, then dip into the beaten egg and then roll the kiev carefully in breadcrumbs!. Repeat the egg and breadcrumbs process!.
7!. Carefully add the kiev to the hot oil and deep-fry for ten minutes!. Remove from the oil and drain on kitchen towels!.
8!. Meanwhile, for the herby mash, boil the potato until tender, drain and return to the warm pan!.
9!. Add the butter, cream, chives and cheese to the pan and mash together well!. Season, to taste, with salt and freshly ground black pepper!.
10!. To serve, place the kiev on a warmed plate!. Slice open to release the melted butter and place a spoonful of herb mash beside!.
or 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!.Www@FoodAQ@Com
CHICKEN KIEV
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!.
FIESTA CHICKEN KIEV
4 whole chicken breasts, halved, boned & skinned
3 tbsp!. butter
3 tbsp!. old English-style sharp cheese spread
2 tsp!. instant minced onion
1 tsp!. salt
1 tsp!. monosodium glutamate
2 tbsp!. chopped green chilies
1/4 c!. butter, melted
1 c!. crushed cheddar cheese crackers
1 1/2 tbsp!. taco seasoning mix
Shredded lettuce
Diced tomatoes
Chopped ripe olives
(Makes 8 servings!.) Pound each raw chicken piece with mallet or foil- covered brick!. Beat together butter and cheese spread until well blended!. Mix in onion, salt, monosodium glutamate and chilies!. Divide mixture equally among the 8 flattened chicken pieces, placing a portion towards 1 end of each piece!. Roll up each piece, tucking in ends to completely enclose filling!. Fasten rolls with toothpicks!.
Dip each roll in melted butter to cover, then coat with mixture of cheese crackers and taco seasoning mix!. Arrange rolls in 12 x 8 x 2 inch dish!. Cover with wax paper!. Place dish in microwave oven and cook 10 to 12 minutes!.
Serve Chicken Kiev on a bed of shredded lettuce and diced tomatoes!. Top with chopped olives!. If desired, serve with additional whole olives, tomato wedges and favorite taco sauce!.
MEXICAN-STYLE CHICKEN KIEV
4 (12 oz!. each) whole chicken breasts, halved, skinned, and boned
1 (7 oz!.) can whole green chilies
1/4 lb!. Jack cheese
1/2 c!. fine dry bread crumbs
1/4 c!. grated Parmesan cheese
1 tsp!. chili powder
1/2 tsp!. garlic powder or garlic salt
1/4 tsp!. cumin
1/4 tsp!. black pepper
6 tbsp!. butter, melted
Spicy Tomato Sauce
Pound the chicken breasts between pieces of waxed paper until each is about 1/4 inch thick!. Slit the green chilies in half lengthwise and remove the seeds, if desired; then cut into 8 pieces!. Cut the cheese into 8 fingers about 1/2 and 1 1/2 inches long!. also combine crumbs, Parmesan, chili powder, garlic salt, cumin, and pepper!. Lay a piece of green chili and a slice of cheese of Jack cheese on each of the chicken pieces!. Roll up to enclose the filling; tuck ends under!. Dip bundles into melted butter, drain briefly, and roll in the crumb mixture to coat evenly!. Place bundles seam side down, without sides touching, in 9 x 13 inch baking dish!. Drizzle remaining butter over all and chill at least 4 hours or overnight!. To serve, uncover and bake at 400 degrees for 20 minutes or until chicken is no longer pink when slashed!. Transfer to a serving plate; pass sauce!. Serves 8!.
SPICY TOMATO SAUCE:
1 (15 oz!.) can tomato sauce
1/2 tsp!. ground cumin
1/3 c!. sliced green onion
Salt, black pepper, and liquid hot pepper to taste
Heat all of the above ingredients until hot!. Pour into serving dish and pass with Mexican-Style Chicken Kiev!.
COUNTRY STYLE CHICKEN KIEV
1/2 c!. bread crumbs
4 chicken breasts, halved
1 tsp!. basil
1 tsp!. oregano
2/3 c!. melted butter
1/2 tsp!. garlic salt
1/4 c!. white wine
1/4 tsp!. salt
1/4 c!. parsley
1/4 c!. chopped onion
Combine crumbs and spices!. Dip chicken in butter!. Roll in mixture!. Bake in pan sprayed with Pam at 375 degrees for 60 minutes!. Add wine, parsley and onion to remaining butter and pour over chicken!. Bake 3 minutes longer!. Serve with wine mushroom sauce!.
HOPE THIS HELPS!! ;)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!.
FIESTA CHICKEN KIEV
4 whole chicken breasts, halved, boned & skinned
3 tbsp!. butter
3 tbsp!. old English-style sharp cheese spread
2 tsp!. instant minced onion
1 tsp!. salt
1 tsp!. monosodium glutamate
2 tbsp!. chopped green chilies
1/4 c!. butter, melted
1 c!. crushed cheddar cheese crackers
1 1/2 tbsp!. taco seasoning mix
Shredded lettuce
Diced tomatoes
Chopped ripe olives
(Makes 8 servings!.) Pound each raw chicken piece with mallet or foil- covered brick!. Beat together butter and cheese spread until well blended!. Mix in onion, salt, monosodium glutamate and chilies!. Divide mixture equally among the 8 flattened chicken pieces, placing a portion towards 1 end of each piece!. Roll up each piece, tucking in ends to completely enclose filling!. Fasten rolls with toothpicks!.
Dip each roll in melted butter to cover, then coat with mixture of cheese crackers and taco seasoning mix!. Arrange rolls in 12 x 8 x 2 inch dish!. Cover with wax paper!. Place dish in microwave oven and cook 10 to 12 minutes!.
Serve Chicken Kiev on a bed of shredded lettuce and diced tomatoes!. Top with chopped olives!. If desired, serve with additional whole olives, tomato wedges and favorite taco sauce!.
MEXICAN-STYLE CHICKEN KIEV
4 (12 oz!. each) whole chicken breasts, halved, skinned, and boned
1 (7 oz!.) can whole green chilies
1/4 lb!. Jack cheese
1/2 c!. fine dry bread crumbs
1/4 c!. grated Parmesan cheese
1 tsp!. chili powder
1/2 tsp!. garlic powder or garlic salt
1/4 tsp!. cumin
1/4 tsp!. black pepper
6 tbsp!. butter, melted
Spicy Tomato Sauce
Pound the chicken breasts between pieces of waxed paper until each is about 1/4 inch thick!. Slit the green chilies in half lengthwise and remove the seeds, if desired; then cut into 8 pieces!. Cut the cheese into 8 fingers about 1/2 and 1 1/2 inches long!. also combine crumbs, Parmesan, chili powder, garlic salt, cumin, and pepper!. Lay a piece of green chili and a slice of cheese of Jack cheese on each of the chicken pieces!. Roll up to enclose the filling; tuck ends under!. Dip bundles into melted butter, drain briefly, and roll in the crumb mixture to coat evenly!. Place bundles seam side down, without sides touching, in 9 x 13 inch baking dish!. Drizzle remaining butter over all and chill at least 4 hours or overnight!. To serve, uncover and bake at 400 degrees for 20 minutes or until chicken is no longer pink when slashed!. Transfer to a serving plate; pass sauce!. Serves 8!.
SPICY TOMATO SAUCE:
1 (15 oz!.) can tomato sauce
1/2 tsp!. ground cumin
1/3 c!. sliced green onion
Salt, black pepper, and liquid hot pepper to taste
Heat all of the above ingredients until hot!. Pour into serving dish and pass with Mexican-Style Chicken Kiev!.
COUNTRY STYLE CHICKEN KIEV
1/2 c!. bread crumbs
4 chicken breasts, halved
1 tsp!. basil
1 tsp!. oregano
2/3 c!. melted butter
1/2 tsp!. garlic salt
1/4 c!. white wine
1/4 tsp!. salt
1/4 c!. parsley
1/4 c!. chopped onion
Combine crumbs and spices!. Dip chicken in butter!. Roll in mixture!. Bake in pan sprayed with Pam at 375 degrees for 60 minutes!. Add wine, parsley and onion to remaining butter and pour over chicken!. Bake 3 minutes longer!. Serve with wine mushroom sauce!.
HOPE THIS HELPS!! ;)Www@FoodAQ@Com