Best Chicken Kiev Cheap And Tasty Recipes

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CHEF JOHN'S CHICKEN KIEV



Chef John's Chicken Kiev image

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

Steps:

  • Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  • Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  • Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  • Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  • Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g

CHICKEN KIEV



Chicken Kiev image

Provided by Guy Fieri

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup cream cheese
1/4 cup grated pepper jack
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless ground chicken (mix of white and dark meat)
2 cups all-purpose flour
4 eggs, beaten
2 cups seasoned Italian breadcrumbs
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Oil, for frying

Steps:

  • For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
  • Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
  • For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
  • Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
  • Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.

CHICKEN KIEV-CHEAP AND TASTY



Chicken Kiev-Cheap and Tasty image

A cheap, professional looking, filling meal with the filling of your your choice--even the WORST cook can impress friends with this one! I've chosen cheese and ham, but use the filling of your choice! If you want traditional kievs, make garlic butter by mixing butter, parsley and garlic and freezing it for 5 minutes in 4 portions for this dish.

Provided by traceyannehall

Categories     Lunch/Snacks

Time 1h15m

Yield 4 Kievs, 4 serving(s)

Number Of Ingredients 4

8 chicken breasts
200 g of golden breadcrumbs
6 slices ham (chopped into pieces)
300 g of grated cheese

Steps:

  • Take each chicken breast. fold it in a layer of cling film to stop splatter, and beat till wafer thin (a drink bottle full of cold water does well as a rolling pin).
  • Lay the first four chicken breasts once beaten thin on a baking tray.
  • Fill a bowl full of breadcrumbs; dip one side of the bottom in the crumbs.
  • Lay on the breast a layer of the cheese and ham filling, leaving a ridge around the edge for the "lid" to stick on.
  • Take a beaten thin breast and dip one side in the breadcrumb, then place over the base firming down the edges (they WILL seal together).
  • Do this to each one until you have 4 "kievs".
  • Bake at gas mark 4.5 for 45 minutes.
  • Serve with a crisp salad-enjoy!

Nutrition Facts : Calories 1027.4, Fat 54.3, SaturatedFat 22.1, Cholesterol 255.7, Sodium 1665.4, Carbohydrate 42.8, Fiber 2.2, Sugar 3.1, Protein 87

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