Make Great Chicken Kiev
Edited by Robbi, Eng, Lynn, Yuliya and 1 other
Named after a city in the Ukraine, chicken Kiev is a famous dish that is considered by some to be the shining star and the seat of Russian cooking. It's simple to make but delicious, especially when served fresh off the stove.
Traditionally, Chicken Kiev was served with the wing still attached to the breast. This was primarily for presentation, not taste, and made it more difficult to prepare. You won't see this done too often today.
Even without the wing, this light, delectable dish is rich in flavor and relatively low in fat. This recipe calls for some advance preparation, but the resulting taste is well worth the additional time you'll put into it.
This version of the recipe is adapted from a recipe by Rebecca Moore. Enjoy!
- 11 cup of butter, softened to room temperature
- 21 tablespoon minced garlic
- 31 tablespoon lemon juice
- 42 tablespoons freshly chopped parsley
- 5¼ teaspoon of salt
- 6¼ teaspoon of black pepper
- 76 boneless, skinless chicken breast halves
- 83 eggs
- 9¼ cup of water
- 101 teaspoon of dried dill weed
- 111 cup all-purpose flour
- 121 cup Panko (Japanese) bread crumbs
- 133 cups vegetable oil for frying
- 1Mix until thoroughly blended.In a small bowl, mix butter, garlic, lemon juice, salt, and pepper.
- 2Place in freezer until firm.Place mixture on a piece of waxed paper and roll into a log.
- 3(A quart sized freezer bag works as well.)Trim any excess fat off of chicken breasts, pat them dry with a paper towel, and place each breast in between two pieces of plastic wrap.
- 4(If you get them too thin, the meat will tear.) The edges should be a bit thinner and this will help to seal in the butter when cooking.Using the smooth side of a meat mallet, pound each chicken breast until it is about ¼ inch thick.
- 5Sprinkle each side of the chicken breasts with salt and pepper.
- 6Place one portion of butter in the center of each breast.Remove butter from freezer and cut into six equal portions.
- 7Fold the sides and one end of the breast over the butter.
- 8Repeat with the other chicken breasts. If needed, secure the rolled up breast with small meat skewers.Fold the other end in and roll it up completely.
- 9Place flour and bread crumbs in separate, medium sized, shallow dishes.
- 10Beat until eggs are thoroughly incorporated.In a medium mixing bowl, combine eggs and water.
- 11In a medium sized pan for deep frying, heat oil to around 370 degrees F.
- 12Gently roll chicken breasts in flour.
- 13Dip into egg mixture until coated.
- 14Move immediately to bread crumbs and coat evenly.
- 15Place one chicken breast carefully into oil and fry for around five minutes, turn over and fry for an additional five minutes or until golden brown and cooked through (juices run clear).
- 16Best when served immediately.Serves six people.
For an elegant dish, try serving your chicken Kiev over a bed of long grain and wild rice or freshly steamed spinach. Any type of light side dish will accompany this rich entry very nicely.
Categories : Meats & Main Dishes
Recent edits by: Yuliya, Lynn, Eng