Best Classic Chicken Kiev Recipes

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CHICKEN KIEV



Chicken Kiev image

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Provided by William Anatooskin

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h2m

Yield 6

Number Of Ingredients 14

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g

CLASSIC CHICKEN KIEV



Classic Chicken Kiev image

This recipe was printed in Saveur magazine, and is different from others posted here. It has a crispy exterior and a luscious core of well-seasoned dill butter. This recipe needs to be started at least 4 1/2 hours before serving. Perfect to prepare in advance, and quickly put dinner together when time to eat. To get the maximum flavor, please use fresh dill, lemon juice and bread crumbs. Note: The preparation time includes chilling time - not all is active time.

Provided by PanNan

Categories     Chicken Breast

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons finely chopped fresh dill
2 teaspoons fresh lemon juice
1/2 teaspoon red cayenne pepper
kosher salt
fresh ground pepper
4 boneless skinless chicken breast halves (about 6 oz each)
4 cups fresh breadcrumbs (directions given in note below)
1 teaspoon dried thyme
1 cup flour
3 eggs, beaten
canola oil, for frying

Steps:

  • At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well.
  • Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden.
  • When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste.
  • Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter.
  • Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb.
  • Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast
  • Place the flour and the eggs in separate shallow bowls.
  • Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours.
  • When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees.
  • Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total.
  • Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.

Nutrition Facts : Calories 931.2, Fat 34.3, SaturatedFat 17.5, Cholesterol 288.1, Sodium 923.8, Carbohydrate 102.5, Fiber 5.9, Sugar 7.2, Protein 49.9

CHICKEN KIEV



Chicken Kiev image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 4 main course servings

Number Of Ingredients 15

8 tablespoons unsalted butter, softened at room temperature
2 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
Pinch of cayenne
4 skinless, boneless chicken breast halves (about 2 1/2 pounds)
Kosher salt plus 1 teaspoon
Freshly ground black pepper
2 cups fresh breadcrumbs
1/2 teaspoon dried thyme
1 cup all-purpose flour
3 large eggs, beaten
Vegetable oil for frying

Steps:

  • Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium-large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne.
  • On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm.
  • Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken.
  • Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts.
  • In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper.
  • Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12.
  • In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep-frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate.
  • Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter!

CHICKEN KIEV



Chicken Kiev image

Provided by Alton Brown

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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 KIEV



Chicken Kiev image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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