Chicken Kiev Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Chicken breasts - 4 pieces boneless, skinless (6 to 8 ounces each) OR | ||
| Chicken cutlets - 4 thin-cut (6 ounces each) available in some markets | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Fresh chives - 10 blades, chopped (about 2 tablespoons) | ||
| Fresh parsley - a palmful, finely chopped (about 2 tablespoons) | ||
| Fresh dill –a palmful, finely chopped (about 2 tablespoons) | ||
| Butter | 6 Tablespoon, chilled | |
| Flour | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Unseasoned bread crumbs - 1 cup | ||
| Lemon - a wedge | ||
| Ground black pepper | 1 To taste | |
| Round toothpicks- a few | ||
| Salt | To Taste | |
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.
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.
Chef
