Best 4 Chicken Kiev A La Pecan Recipes
Tantalize your taste buds with Chicken Kiev A La Pecan, a delectable dish that seamlessly blends Ukrainian and French culinary traditions. This recipe elevates the classic Chicken Kiev by introducing a unique pecan crust that adds an irresistible crunch and nutty flavor. Inside, you'll find tender and juicy chicken breasts generously filled with garlic butter, parsley, and a touch of lemon zest. Accompanying the main course are three exquisite sauces: a creamy mushroom sauce, a tangy lemon butter sauce, and a rich tomato sauce. Each sauce complements the chicken perfectly, offering a delightful range of flavors that will satisfy even the most discerning palates.
Additional recipes featured in the article provide exciting variations on the Chicken Kiev theme. Discover the secrets of Chicken Kiev Balls, where succulent chicken meatballs are coated in the signature pecan crust and served with a zesty honey mustard sauce. For a vegetarian alternative, try the Vegan Chicken Kiev, which uses tofu as a meat substitute and boasts a flavorful filling of spinach, artichoke, and sundried tomatoes. Last but not least, the Mini Chicken Kiev Bites are perfect for parties or gatherings, featuring bite-sized chicken morsels wrapped in the crispy pecan crust and served with a selection of dipping sauces.
CHICKEN KIEV
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine Recipes European Eastern European Russian
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g
CHEF JOHN'S CHICKEN KIEV
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
- Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g
PECAN CHICKEN A LA KING
"This is my favorite mainstay meal because it's fast, easy and very tasty," offers Roxanne Kamberaj of West Seneca, New York. "When I want to serve more than just my husband and me, I simply double or triple the recipe."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, saute celery in butter until tender. Add bouillon, stirring until dissolved. Stir in the flour, salt and poultry seasoning until blended. Gradually add milk, stirring until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened., Add the chicken, pimientos, lemon juice and half of the pecans; cook until heated through. Serve over the rice. Sprinkle with remaining pecans.
Nutrition Facts : Calories 466 calories, Fat 33g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
PECAN CHICKEN A LA KING
Make and share this Pecan Chicken A La King recipe from Food.com.
Provided by Joy1996
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, melt butter.
- Cook celery in butter until tender.
- Add bouillon cube; crush with back of spoon.
- Stir in flour, salt, and poultry seasoning.
- Add milk all at once.
- Cook, stirring constantly, till mixture thickens and bubbles.
- Stir in lemon juice, chicken, pimiento, and pecans.
- Cook and stir until heated through.
- Spoon over hot waffles and garnish with additional pecans, if desired.
Tips:
- For the best results, use boneless, skinless chicken breasts that are of uniform thickness. This will ensure that they cook evenly.
- To make the chicken breasts easier to pound, place them between two pieces of plastic wrap or parchment paper.
- If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken breasts.
- Be careful not to overstuff the chicken breasts, as this will make them difficult to seal and cook evenly.
- To prevent the chicken breasts from drying out, brush them with melted butter or oil before baking.
- If you are using frozen chicken breasts, be sure to thaw them completely before cooking.
- Serve chicken Kiev immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Chicken Kiev is a classic dish that is sure to impress your guests. With its crispy, golden crust and tender, juicy interior, it is a dish that everyone will love. Whether you are making it for a special occasion or a weeknight dinner, chicken Kiev is sure to be a hit. So next time you are looking for a delicious and easy-to-make dish, give chicken Kiev a try. You won't be disappointed!
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