LIGHT CHICKEN KIEV

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A lighter version of Chicken Kiev, developed by the executive chef of the Russian Tea Room where the dish is a staple item. Stolen from another website and posted here for convenience. Prep time does not include refrigeration.

Provided by Dave in Alpharetta

Categories     Chicken Breast

Time 40m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 14

1 (7 1/2 ounce) container Smart Balance light butter spread, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon chervil
1 teaspoon dill
1 lime, zest of
1 lemon, zest of
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
4 boneless skinless chicken breast halves
2 large eggs, beaten with
1 teaspoon water
2 cups Japanese-style bread crumbs, crushed with a rolling pin (Panko)
2 tablespoons canola oil (for frying)

Steps:

  • Combine butter, parsley, tarragon, chervil, dill and zests with 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, one at a time, between two pieces of plastic wrap. Sprinkle 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 one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter 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 one pie pan and 2 cups bread crumbs in a different pie pan.
  • Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
  • Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
  • Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.

Nutrition Facts : Calories 469.7, Fat 31.5, SaturatedFat 7.6, Cholesterol 174.2, Sodium 1042, Carbohydrate 12, Fiber 0.7, Sugar 1.2, Protein 32.3

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