Chicken Kiev Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Vegetable oil2 Cup (32 tbs) (For Frying)
 Boneless skinless chicken breasts/Chicken cutlets - 4 thin-cut, 6 ounces each, available in some markets32 Ounce (Four 8 Ounce Each Pieces)
 Boneless chicken breasts32 Ounce (1 Can)
 Chicken cutlets24 Ounce (1 Can)
 Garlic1 Clove (5 gm), finely chopped
 Chives10 , chopped to make 2 tablespoons
 Chives2 Tablespoon, chopped
 Fresh parsley1⁄4 Cup (4 tbs), finely chopped to make 2 tablespoons (Or A Palmful)
 Parsley2 Tablespoon, finely chopped
 Dill1⁄4 Cup (4 tbs), finely chopped to make 2 tablespoons
 Butter6 Tablespoon, chilled
 Dill2 Tablespoon, finely chopped
 Flour1 Cup (16 tbs)
 Eggs2
 Bread crumbs1 Cup (16 tbs) (Unseasoned)
 Lemon wedge1
 Ground black pepper To Taste
 Lemon2
 Salt To Taste
 Toothpicks To Taste

Nutrition Facts

Serving size

Calories 1244 Calories from Fat 890

% Daily Value*

Total Fat 101 g154.6%

Saturated Fat 20.8 g104.2%

Trans Fat 0 g

Cholesterol 228.8 mg

Sodium 636 mg26.5%

Total Carbohydrates 30 g10%

Dietary Fiber 2.1 g8.4%

Sugars 0.7 g

Protein 57 g114%

Vitamin A 30.9% Vitamin C 51.3%

Calcium 7.9% Iron 19.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large deep skillet over medium heat, add 1 & 1/2 inches of vegetable oil to reach 360°F for frying.
2. To butterfly small breasts, on work surface covered with waxed paper, lay out chicken breasts, place on cutting board covering with one hand, with a sharp knife make a lateral cut from one side of the breast almost to the other and open it up like a book.
3. Rolling up breasts set aside.
4. On work surface combine chopped garlic and herbs.
5. Cutting cold butter into 4 equal pieces, coat each chicken piece liberally with the herb-garlic mix.
6. Take 3 disposable pie tins set out flour in first, eggs beaten with a splash of cold water in the second, and bread crumbs in the third.
7. Unroll chicken, squeeze a lemon wedge over it and season with salt and pepper.
8. Pat on each piece of chicken with un-herbed butter, roll up tightly and secure with a toothpick.
9. Roll stuffed breasts in flour, egg and in bread crumbs.

SERVING
10. Fry the Kiev bundles for 7 to 8 minutes on each side until a deep golden brown all over and serve.

NOTE
On waxed paper, Thin-cut 6-ounce breasts may just be placed covered with a second sheet and pounded out to 1/4-inch thickness with a mallet or a small heavy skillet, being careful not to tear the meat.
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