DMD Posted March 17, 2007 Share Posted March 17, 2007 I offered to cook my wife dinner which happens about as often as a full solar eclipse and tried to make one of her favorites - chicken kiev. It is chicken with a flour coating and has butter inside that should squirt when you first cut into it. 1/2 c. butter, softened 1 tbsp. chopped fresh parsley 1/4 tsp. salt 1/8 tsp. pepper 6 chicken breast halves, skinned & boned 1/3 c. all-purpose flour 1 egg, well beaten 1 1/2 to 2 c. soft bread crumbs Vegetable oil Get a stick of butter and cut off squares about 1/4" to 1/2" and stick them in the freezer. All you do is take the chicken breasts and pound them down to 1/4 of an inch or so. Having never done this, I found the "big" end of the breast filet was pretty hard to pound down without shredding it so be careful and only whack on the shiny, smooth side. I used fresh parsley but it seemed a bit work intensive and in retrospect wish I had just gone with the dried stuff. If you use fresh, wash it and pull off all those little leaves and then take a knife and chop them up. Mix the flour and bread crumbs in a bowl. Get another bowl and put some flour in it. Get another bowl and beat an egg in it. Get a skillet and put about an inch of oil in it and heat it up. I used high I think but I never use anything else on the stove thinking it cooks stuff faster (and worst case I like blackened food anyway). Take each filet, shiny side down, and put a pat of butter in it with some parsley, salt and pepper. I just used a little, some use a lot. I did not know you could eat parsley before this so I only used a little. Then fold the thick end of the filet up over the butter, then the thinner end over that. You'll need to then put toothpicks into either side to hold the chicken together. Take the rolled up filet and cover it with just flour. Then immerse it in the egg, then into the bowl with the flour/bread crumbs to cover it. Make sure you dunk it in the egg and bread it so that the seams are covered well because you want to make a seal there to hold in the butter. Now take the covered filet and put it in the hot oil and let it cook until done. Probably about 5 minutes or so and of course turn it over and cook both sides. Once done, place on a plate with a paper towel to drain the grease and do the rest of the filets. Once all are done, I put it in the oven in a ceramic bowl while the baked potatoes were finishing. It was maybe ten minutes or so. They all squirted and came out delicious. My wife and son just raved. I got major brownie points from the wife and not just because she did not have to cook. Served with baked potatoes and asparagus and a salad made for a very good meal. It really is not all that hard or take that long. And it looked like I knew what I was doing. Oh yes, instead of butter in one, I put in some monterey jack and ham and it too was delicious. All in all, I would rather grill some beef, but it came off exceptionally well. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 17, 2007 Share Posted March 17, 2007 All you do is take the chicken breasts and pound them down to 1/4 of an inch or so. Having never done this, I found the "big" end of the breast filet was pretty hard to pound down without shredding it so be careful and only whack on the shiny, smooth side. Sounds good DMD, thanks. FWIW, if you put the chicken between two sheets of plastic wrap it won't shred on you. Quote Link to comment Share on other sites More sharing options...
untateve Posted March 18, 2007 Share Posted March 18, 2007 Sounds good DMD, thanks. FWIW, if you put the chicken between two sheets of plastic wrap it won't shred on you. particularly if you spray the plastic wrap with a little water Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted March 19, 2007 Share Posted March 19, 2007 At what point do you slide the Cheez-Its in? Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted March 19, 2007 Share Posted March 19, 2007 Take each filet, shiny side down, I love the descriptions when lay people like us try to type up a recipe. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 19, 2007 Share Posted March 19, 2007 big fan of kiev and cordon blue...... just not in the diet for a while Quote Link to comment Share on other sites More sharing options...
whoopazz Posted March 20, 2007 Share Posted March 20, 2007 Too much squirting going on here to take this seriously... Quote Link to comment Share on other sites More sharing options...
REZ Posted March 20, 2007 Share Posted March 20, 2007 Did this recipe tonight. tip: I bought some skinny chicken breast that the guy said I wouldn't need to pound. Thought that would be great, save me some time. They will need to be cooked longer in the oven if you buy these. I wound up cooking for around 20 minutes until they were done. Came out well though. Did them with some steamed asparagus and some garlic bread. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.