Indulge in a culinary journey as we present you with a deconstructed chicken Kiev, a classic dish transformed into an elegant and contemporary masterpiece. This recipe takes the traditional chicken Kiev to new heights, deconstructing its components and reassembling them into a visually stunning and flavorful dish. Discover the art of making a crispy chicken roulade filled with aromatic garlic butter, served alongside a rich and creamy potato puree and a vibrant chive oil. Elevate your dining experience with this deconstructed chicken Kiev, where each element harmoniously combines to create a symphony of flavors.
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CHICKEN KIEV
Steps:
- For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
- Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
- For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
- Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
- Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.
INSIDE-OUT CHICKEN KIEV
A quick, easy, low-fat recipe with just three ingredients
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 3
Steps:
- Place the chicken on a baking tray, rub with a little of the butter, season and cook under the grill for 15 mins, turning once until cooked through.
- Mix together the remaining garlic butter and breadcrumbs. Remove the chicken from the grill and top each breast with a smear of the breadcrumbed butter. Return to the grill and cook 3-5 mins until the breadcrumbs are golden and the butter melted. Serve any buttery juices, alongside new potatoes and peas or broad beans.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 34 grams protein, Sodium 0.37 milligram of sodium
CHICKEN KIEV
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
- Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
MODERN-DAY CHICKEN KIEV
Who can resist a herby, garlic butter-filled tender chicken breast with a crisp golden exterior? Try this shallow-fried version of the classic kiev
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- To make the butter, tip all the ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined, then tip onto a sheet of cling film and roll into a log. Refrigerate until hard. Can be made up to three days in advance or frozen for up to one month.
- One breast at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.
- Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.
- Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Set aside. The chicken can be prepared the day before and left in the fridge or frozen for up to one month - defrost completely before cooking.
- To cook, heat the oven to 200C/180C fan/gas 6. Heat a decent layer of oil in a large frying pan and, once hot, turn the heat down to medium. Fry the kievs for 2-3 mins on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil then transfer to a roasting tin. Cook in the oven for 20 mins or until the kievs feels firm when prodded at the widest part. Serve immediately with the lemon wedges and watercress, plus your favourite retro side dish - Russian salad is good.
Nutrition Facts : Calories 696 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
Tips:
- Use high-quality chicken breasts: Look for boneless, skinless chicken breasts that are evenly sized and have a good amount of meat.
- Pound the chicken breasts to an even thickness: This will help them cook evenly and prevent them from drying out.
- Season the chicken breasts generously: Use a flavorful blend of herbs and spices to give the chicken a delicious taste.
- Use good quality butter: The butter is a key ingredient in chicken Kiev, so make sure to use a high-quality butter that has a rich flavor.
- Be careful not to overcook the chicken: Chicken Kiev is best when it is cooked through but still juicy and tender.
- Serve the chicken Kiev immediately: Chicken Kiev is best enjoyed hot out of the oven.
Conclusion:
Deconstructed chicken Kiev is a delicious and easy-to-make dish that is perfect for a special occasion. The chicken is juicy and tender, the butter is flavorful, and the crispy breadcrumbs add a nice textural contrast. This dish is sure to impress your guests and leave them wanting more.
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