Delicious Chicken Kiev

DELICIOUS BAKED CHICKEN KIEV

This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

Recipe From allrecipes.com

Provided by Jessica

Time 1h

Yield 6

Categories Meat and Poultry Recipes,Chicken,Chicken Breast Recipes

Steps:

  • In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
  • Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
  • Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.


Delicious Baked Chicken Kiev image

Number Of Ingredients: 10

Ingredients:

  • ¼ cup butter, softened
  • ⅛ teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 5 cups honey-sweetened corn flake cereal
  • 3 tablespoons chopped fresh parsley
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • ¼ cup buttermilk


CHICKEN KIEV

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.

Recipe From allrecipes.com

Provided by William Anatooskin

Time 1h2m

Yield 6

Categories World Cuisine Recipes,European,Eastern European,Russian

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.


Chicken Kiev image

Number Of Ingredients: 14

Ingredients:

  • 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


CHICKEN KIEV

Recipe From foodnetwork.com

Provided by Alton Brown

Time 2h45m

Yield 4 servings

Categories main-dish

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 image

Number Of Ingredients: 9

Ingredients:

  • 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


CHICKEN KIEV

Make and share this Chicken Kiev recipe from Food.com.

Recipe From food.com

Provided by seattlelove

Time 5m

Yield 6 serving(s)

Categories Chicken Breast

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.


Chicken Kiev image

Number Of Ingredients: 14

Ingredients:

  • 1/3 cup butter
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 lbs boneless skinless chicken breast halves
  • 2 eggs
  • 3 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • 3/4 cup all-purpose flour
  • 3/4 cup dry breadcrumbs
  • 2 cups vegetable oil (for frying)
  • 1/2 lemon, sliced
  • 1/4 cup chopped fresh parsley


BAKED CHICKEN KIEV

Recipe From epicurious.com

Yield 4

Categories Chicken,Bake,Dinner

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. Bake at 375 for 30-40 minutes.

Number Of Ingredients: 16

Ingredients:

  • HERB BUTTER
  • 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
  • CHICKEN
  • 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


CHICKEN KIEV

Recipe From epicurious.com

Yield 4 servings

Categories Chicken

Steps:

  • For the Herb Butter: Mix ingredients with rubber spatula until combined. Form into a 3 inch square on plastic wrap; wrap tightly and refrigerate until firm, 1 hour. For the Chicken: Adjust oven rack to lower middle position; heat oven to 300 degrees. Pound the chicken between two sheets of wax paper until 1/4 inch thick. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface. season both sides with salt and pepper. Place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package pressing on seam to seal. Repeat with remaining butter and chicken. Regrigerate uncovered to allow edges to seal, 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dihes. Season flour with salt and pepper, season bread crumbs with salt and pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading on remaining chicken breasts. Bake 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.

Number Of Ingredients: 15

Ingredients:

  • HERB BUTTER
  • 8 tbsp unsalted butter, softened
  • 1 tbsp minced shallot
  • 1 tbsp minced fresh parsley leaves
  • 1/2 tsp minced fresh tarragon leaves
  • 1 tbsp fresh lemon juice
  • 3/8 tsp table salt
  • 1/8 tsp black pepper
  • CHICKEN
  • bread crumb coating
  • 2 tbsp vegetable oil
  • 4 boneless, skinless chicken breasts tenderloin removed
  • 1 cup AP flour
  • 3 large eggs, beaten
  • 1 tsp Dijon mustard


CHICKEN KIEV

A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 6 servings.

Categories Dinner

Steps:

  • Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.


Chicken Kiev image

Number Of Ingredients: 10

Ingredients:

  • 1/4 cup butter, softened
  • 1 tablespoon grated onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1 egg
  • 1 tablespoon milk
  • 1 envelope (2-3/4 ounces) seasoned chicken coating mix


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