Has anyone ever made Chicken Kiev?

I've made Kiev lots of times. It's not hard, it's just time-comsuming. Whatever recipe you use (there are many really good recipes all over the internet), be sure to use butter, not margarine. Let the butter come to room temperature, but do NOT melt the butter. Mix in whatever herbs/spices you're using to flavor the butter (a mixer with an "egg beater" attachment is best for this).

Lay out some sheets of waxed paper, 12" by 12" or so. Depending on the number of servings, divide the butter mixture (if it's 4 servings, divide the butter into 4 portions, etc). Plop each portion onto its own sheet of waxed paper, then roll the waxed paper around the butter, into a cigar-shaped cylinder.

At this point, instead of refrigerating the butter, put it into the freezer.

Pound the chicken breasts between sheets of waxed paper or heavy-duty plastic wrap. Forget about using an official "meat-mallet". Use the wide side of a two-by-four. Seriously! The wider surface will give you more even thickness throughout the chicken, and it's less likely to tear the chicken than a mallet is.

Proceed with rolling the butter cylinders within the chicken. Some recipes call for milk, or eggwash, before breading the chicken (first it's washed, then it's floured, then it's washed again, then breaded). Just use whatever recipe appeals to you the most.

Finally, the deep-frying part. The best results are obtained with a true deep-frying machine (as opposed to a pan of oil heated on the stovetop). Heat the oil to 360-375 degrees F. Any cooler, and your breading will be soggy/oily; and hotter, the outside of the chicken "packages" will be essentially burnt before the inside has a chance to cook at all!

After they've cooked, allow them to drain over paper towels for just a minute or two. Kiev is best served immediately after cooking (after a while, the breading will lose its crispness).

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easy-to-make Chicken Kiev Recipe

ngredients:

* 2/3 c. butter

* 1/2 c. dry bread crumbs

* 2 Tbsp. grated Parmesan cheese

* 1 tsp. basil

* 1/2 tsp. garlic salt

* 2 chicken breasts, split

* 1/4 c. dry white wine or apple juice

* 1/4 c. chopped green onion

* 1/4 c. chopped parsley

Directions:

1. Preheat oven to 375 degrees

2. Melt butter in a 2 quart saucepan

3. Combine bread crumbs, cheese, basil, and garlic salt on a piece of wax paper

4. Dip chicken breast in melted butter

5. Roll chicken breast in bread crumbs to coat

6. Place skin side up in ungreased 9-inch square baking dish

7. Bake in oven at 375 degrees for 50 to 60 minutes

8. Add wine, onion, and parsley to remaining melted butter

9. When chicken is golden brown, pour butter sauce over and around

10. Return to oven for 3 to 5 minutes or just until sauce is hot

11. Serve with sauce spooned over

12. Good with wild rice as an accompaniment

It is a boned chicken breast rolled around a chilled chunk of herbed butter, with the edges fastened so the butter won't escape during cooking. The breast is dipped in egg and then breadcrumbs and fried until crisp. When pierced with a fork or cut into, the chicken emits a jet of the fragrant melted butter.

* 1 cup butter

* 3 cloves minced garlic

* 2 Tbsp. chopped fresh parsley

* 1 tsp. dried basil leaves

* 1/2 tsp. salt

* 1/8 tsp. white pepper

* 8 whole chicken breasts, boned and skinned

* 2 eggs, beaten

* 2 Tbsp. water

* flour

* 1-1/2 cups dry bread crumbs

In large skillet melt butter and saute garlic until tender. Remove from heat and add parsley, basil, salt, and white pepper. Pour into small dish and place in refrigrator until hard.

Pound chicken breasts until 1/4" thick. Divide butter into 8 pieces. Place a piece of butter in the center of each chicken. Roll and fold the chicken around the butter to completely enclose.In a shallow bowl, beat eggs with 2 Tbsp. water. Dip each chicken bundle into the egg mixture, then into flour, back into egg mixture, then into bread crumbs. Cover and refrigerate coated chicken bundles for 1-2 hours.Preheat oven to 400 degrees F. Place chicken bundles on baking sheet with sides. Bake at 425 degrees F for 20-25 minutes until chicken is golden brown (do not cut into chicken pieces of test - butter will run all over.)

It is NOT as difficult as it sounds. The part which requires the most skill is to pound the fillet to as evenand as thin as possible and I prefer to do it with the broad portion of the knife on my chopping board itself. Even if it does not get beaten to a very thin layer there is no problem as the breast will still cook easily. The only disadvantage would be you will have to put in a little less of the filling. Go AHEAD and just DO IT.

It's actually a compound butter...butter mixed with garlic and parsley. You need to soften the butter, mix the other stuff in and then put it back in the fridge til it hardens.

You need to pound the chicken breasts out pretty thin. Carefully! Put wax paper or something between the meat and the mallet. Then you put a piece of the butter inside and roll it up kind of like a burrito. Then you bread them and cook them.

Check out www.recipezaar.com. I haven't made it in awhile, so the cooking time and stuff is a little fuzzy.

Ukrainian Chicken Kiev

"A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort."

INGREDIENTS:

8 skinless, boneless chicken breast halves

1/3 cup butter, softened

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 eggs

3 tablespoons water

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 teaspoon dried dill weed

1/2 cup all-purpose flour

1/2 cup dry bread crumbs

2 cups vegetable oil

1/2 lemon, sliced

1/4 cup chopped fresh parsley

DIRECTIONS:

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.

To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.

When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.

Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

rooster nuggets: I make mine from in simple terms breast meat. I follow the training below for this. rooster Kiev must be discovered on the Betty Crocker website. Southern fried rooster is first soaked in buttermilk in one day. It provides rooster a really useful tang. Discard all buttermilk after soaking. The trick to fried rooster is to allow the coating to set, on the rooster, for some hours. So all beverages are absorbed. even as fried, fewer flour granulesls will be in the oil. in case you do not favor to apply buttermilk, then "brine" the rooster before using in a million/2 sugar a million/2 salt answer in water. Brines is often appeared up on the internet. A coating of corn starch first may help the flour mix stick in case you want to apply a batter type breading. If not, then bypass the corn starch, and positioned the moist-ish rooster right into a bag of pro flour. I positioned slightly corn meal in my flour mix for slightly more beneficial valuable colour and slightly more beneficial crunch. maximum human beings do not bypass to this problem, yet you requested for Southern Fried. i'm a northerner, and that i go by using what i have realized from television shows and cookbooks. So, i'd be stressful to make certain what else a real southerner will inform you. The flour mix must be pro with a minimum of salt and pepper. Garlic or onion powder in case you want slightly, and quite some human beings, alongside with S & P use paprika. even as frying, positioned the breasts in first. chicken takes longer, and they are the most important. Then the thighs. Then the legs, ending with the wings, as they are small and do not require as a lot time. good success. at times completely fried rooster takes trial and blunder. a minimum of for me it did.