How to make Chicken Kiev

How to make Chicken Kiev



Easy and elegant!



Begin by making your flavored butter:



1 stick softened butter

1 clove garlic, finely minced

½ t. salt

½ t. pepper

1 t. fresh lemon juice (I have used bottled – it works)



Cream all ingredients well, form into a log, wrap in plastic wrap and freeze.



For a nice dinner for two –



2 skinless, boneless chicken breast halves which are pounded (between 2 sheets of plastic wrap or waxed paper) to a thickness of ¼ - 1/3-inch



Lightly season both side with salt and pepper



Remove your butter from the freezer and cut your log in half



Place one half on the end of each chicken breast and roll – tucking in the edges (you don’t want to lose all that good butter flavoring!)



You can secure each roll with toothpicks or skewers



At this point you can wrap the halves tightly in plastic wrap and refrigerate for 2 - 4 hours before cooking





To cook –

Combine 2 eggs with 2 T. milk – whisk in small bowl

Place bread crumbs in separate bowl -



roll each breast half in panko crumbs (and I you don’t have panko you can use plain dried bread crumbs or you can make your own by removing the crusts of bread, grate and place on a baking sheet and into a 300*F. oven to dry/crisp – but do NOT brown) – be generous with the coating



Place on a tray and refrigerate 30 minutes



Heat a heavy frying pan/skillet and add vegetable oil to a depth of ½- inch – heat the oil to 375*F.



Add chicken, cook for 5 – 6 minutes, turn and continue cooking



Be sure to cook through – you may have to cut one to make sure it is not pink inside



The internal temperature should be 165* F



Remove from pan and drain for a few minutes

Serve and enjoy!



NOTE: Some will have a bowl of flour to roll the chicken in before dipping in the flour and bread crumbs.



Check out some Chicken Kiev recipes:



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