Best 3 Sage Chicken A La Kiev Recipes

Tantalize your taste buds with the delectable Sage Chicken à la Kiev, a culinary masterpiece that combines the savory flavors of sage, garlic, and butter with tender chicken breasts, all enveloped in a crispy, golden crust. This classic dish, originating from Ukraine, has captivated food enthusiasts worldwide with its irresistible aroma and explosion of flavors.

In this comprehensive guide, we present you with not one, but three enticing variations of Sage Chicken à la Kiev, each offering a unique twist on this beloved recipe. Embark on a culinary journey as we unveil the secrets behind the original Sage Chicken à la Kiev, a timeless classic that has stood the test of time. Then, we'll introduce you to the intriguing Baked Sage Chicken à la Kiev, a healthier alternative that delivers all the flavors without compromising on indulgence. Finally, we'll tantalize your taste buds with the tantalizing Sage Chicken à la Kiev with Mushrooms, a symphony of flavors that combines the earthy notes of mushrooms with the succulent chicken and aromatic sage.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S CHICKEN KIEV

Chef John's Chicken Kiev image

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

Ingredients

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

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

CHICKEN KIEV

Chicken Kiev image

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

Ingredients

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

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

SAGE CHICKEN A LA KIEV

Sage Chicken a la Kiev image

Provided by Bryan Miller

Categories dinner, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 sticks butter at room temperature
1/2 tablespoon chopped parsley
1 1/2 tablespoons fresh sage, minced (or other favorite herbs)
Salt and white pepper to taste
6 boned chicken breasts
1/2 cup flour
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil

Steps:

In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand). Chill.
Place chicken breasts between pieces of plastic wrap and pound with mallet to about 1/4-inch thickness -each should be 5 to 8 inches long and about 4 inches wide. Place 1 1/2 to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible. Chill breasts for 15 minutes before breading.
In separate bowls place flour, beaten eggs and bread crumbs. Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs. Set aside.
Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway. Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally. Set aside on paper towels in warm oven. Serve hot.

Tips:

Use high-quality chicken breasts. Look for breasts that are plump and have a good amount of meat on them. Avoid breasts that are thin or have a lot of fat.
Pound the chicken breasts to an even thickness. This will help them cook evenly and prevent them from drying out.
Season the chicken breasts liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Be careful not to overstuff the chicken breasts. If you stuff them too much, they will be difficult to seal and the filling will be likely to leak out.
Use a toothpick to seal the chicken breasts. This will help keep the filling inside and prevent the breasts from falling apart.
Cook the chicken breasts over medium heat. This will help them cook evenly and prevent them from burning.
Serve the chicken breasts immediately with your favorite sides.

Conclusion:

Sage Chicken à la Kiev is a delicious and elegant dish that is perfect for a special occasion. With its crispy, golden crust and flavorful, juicy filling, this dish is sure to impress your guests. If you're looking for a new and exciting way to cook chicken, give Sage Chicken à la Kiev a try. You won't be disappointed!