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Chicken Kiev


DMD
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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.

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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.

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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.

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