Best 6 Chicken Kiev With Bacon And Asparagus Recipes

CHICKEN KIEV

Steps:

• Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
• For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
• Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast - put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
• Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
• Preheat the oven to 180°C/350°F/gas 4.
• Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
• Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes - they won't be as golden, but they'll be just as delicious.
• Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
• Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
• Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.

BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
• Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
• Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

CHICKEN KIEV

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.

CHICKEN AND ASPARAGUS PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
• Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.

EASY CHICKEN KIEV

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
• Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
• Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
• Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
• Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
• Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.

BACON WRAPPED CHICKEN AND ASPARAGUS

Steps:

• Preheat oven to 400º F.
• Line baking sheet with heavy-duty foil.
• Pound out of the chicken to approximately 1/2" thickness.
• Place chicken and pesto in medium bowl; toss to coat.
• Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
• Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
• Place 3 asparagus spears and top with parmesan cheese.
• Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
• Place, seam side down, in lined pan.
• Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
• Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
• Enjoy.