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
DIRECTIONS
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.
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.
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.
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.
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.
Chicken Kiev Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Flat is Beautiful II
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.
Chicken KievSUBMITTED BY: Lillie Ann
';Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal. Say 'da' and enjoy!';
Original recipe yield:
6 servings
PHOTO BY: Christiane US METRIC
SERVINGS About scaling and conversions
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.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.Can anyone give me the best recipe for chicken kiev?
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
戮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戮oz unsalted butter
陆red chilli, finely chopped
陆 garlic clove, crushed
1 tsp fresh parsley, chopped
1 tsp lemon juice
1 chicken breast
50g/1戮oz white breadcrumbs
50g/1戮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戮oz unsalted butter
2 tbsp cream
1 tsp fresh chives, chopped
50g/1戮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/4陆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/陆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 saladCan anyone give me the best recipe for chicken kiev?
This is a excellent recipe and totally delicious:
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掳F 8-10 minutes. Fry until golden brown but not crisp. Drain on paper towels. Do not over cook.
Serves 4.
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
DIRECTIONS
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.
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.
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.
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.
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.
first you should put some butter out your fridge so get soft and easily to mix whit garlic and herbs you fancy,give a cut on the top the breast of chicken ,if is easy for you jus cut beaside,when you have the mix ready stuff whit it the chicken and prepare some egg squash ,that you need to put before you bread crumb the chicken,hope you enjoy!!!
Fresh chicken breast, make a slit in each breast and add your fresh garlic and some butter, then in add your breadcrumbs put in foil and bake in oven for about 45 mins.. totally delicious
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