Chicken Kiev
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Rest Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
2 people
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Course
Main Course
Chicken Kiev
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Chicken Kiev is a Russian and Ukrainian recipe for chicken fillet stuffed with garlic and herb butter, then breaded and fried, before being baked.
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Ingredients
- 2 chicken breasts (with or without the wing bone)
- 6 tablespoons butter (soft)
- 2 cloves garlic , chopped
- 1 whole clove , crushed
- 3 tablespoons finely chopped dill
- 4 tablespoons very finely chopped parsley
- 3 eggs , beaten
- 1½ cup flour
- 2½ cups breadcrumbs
- salt
- pepper
- chili powder
- vegetable oil (for frying)
Equipment
- Freezer bag
- plastic wrap
- Mallet
- Baking dish
Instructions
- In a bowl, add the butter, dill, parsley, clove and garlic. Season with salt, pepper and add a pinch of chili powder.
- Mix well by mashing with a fork.
- Then wrap this mixture in a freezer bag and give it the shape of a cylinder about 4 to 5 inches (10 to 12 cm) long.
- Place this cylinder in the freezer for 1 hour. It will start freezing.
- Thoroughly clean the chicken from its tendons.
- Two breasts will produce 2 large and 2 small separate pieces.
- Extract the chicken breast fillets lengthwise.
- Between two sheets of plastic wrap, beat the 4 pieces of chicken using the smooth side of the mallet and flatten them into ¼ inch (5 to 6 mm).
- Season with salt and pepper.
- Take the butter out of the freezer and cut it into 2 pieces of equal length.
- Place the butter in the center of each pounded small piece of breast fillet, and wrap it well, giving it a long shape.
- Lay the two larger pieces of fillets flat and place each piece stuffed with butter in the center of each fillet. Wrap tightly and give an elliptical shape. The surface should be very smooth.
- Place them in the freezer for 30 minutes.
- Heat a large quantity of oil in a deep pan and bring it to 340 F (170°C).
- Meanwhile, remove the fillets from the freezer and roll each of them in the flour first, then in the beaten egg and finally in the breadcrumbs.
- Roll each fillet a second time in the egg and then in the breadcrumbs.
- Dip the breaded stuffed fillets in hot oil and fry them on both sides for a few minutes until getting a nice crust and a golden color.
- Place in a baking dish.
- During frying, preheat the convection oven to 400 F (200°C).
- Bake the fried fillets for 15 to 25 minutes, depending on the thickness of the chicken.
- Serve with mashed potatoes.
Notes
- Holes or tears in chicken fillets are prohibited for this recipe.
- Chicken Kiev should be elliptical in shape, with no protruding pieces of chicken.
- It is very important to wrap the butter first in the small pieces and then a second time in the larger pieces of fillet, as this technique considerably reduces the probability of the filling leaking when frying or baking.
- The most important step is to carefully pound all the chicken parts with the smooth side of the mallet, to avoid protrusions that would break the fibers of the chicken, almost turning it into ground meat.
- The task is to increase the surface of the chicken pieces and make them thin.
- Before baking in the oven, frying is necessary to form a beautiful golden crust. During the formation of the crust, the inside does not cook, and it remains almost raw.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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