Best 5 Shannas Favorite Chicken Kiev Recipes

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Chicken Kiev is a classic dish that combines the flavors of tender, juicy chicken, garlic herb butter, and crispy bread crumbs. It's a popular choice for special occasions, but can also be enjoyed as a weeknight meal. This article provides two delicious recipes for Chicken Kiev: the classic version and a healthier baked version. Both recipes are easy to follow and yield mouthwatering results. The classic Chicken Kiev recipe features chicken breasts pounded thin, stuffed with garlic herb butter, rolled in bread crumbs, and pan-fried until golden brown. The baked version uses a similar method, but the chicken breasts are baked in the oven instead of pan-fried, resulting in a healthier and equally delectable dish. Both recipes offer step-by-step instructions, helpful tips, and beautiful photos to guide you through the cooking process. Whether you're a seasoned cook or just starting out in the kitchen, these recipes will help you create a restaurant-quality Chicken Kiev that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SHANNA'S FAVORITE CHICKEN KIEV'



Shanna's Favorite Chicken Kiev' image

Make and share this Shanna's Favorite Chicken Kiev' recipe from Food.com.

Provided by 2Bleu

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup butter, softened
1 tablespoon garlic powder
1 tablespoon parsley, chopped
1/4 cup soy sauce
4 boneless skinless chicken breasts
flour, for dredging

Steps:

  • MAKE SEASONED BUTTER: In a medium sized bowl, mix butter (room temperature), garlic powder, and parsley. Slowly add the soy sauce to incorporate. place in the fridge to firm up a bit while you prep the chicken.
  • PREPARE CHICKEN: Preheat oven to 350 degrees Fahrenheit. Place one chicken breast between two sheets of plastic wrap. Using a mallet, flatten to an even thickness of about 1/2". Repeat with remaining breasts. (NOTE: If desired, once you pound the breast out flat, you can cut it in half lengthwise to make smaller serving sizes).
  • (Do for each piece) Dredge chicken breast in flour and place it on the counter smooth side down. Take 1/8 of the butter and roll it in a log shape the width of a breast.
  • Place the butter log on one end of the breast. Dust with a little more flour. Roll the breast up, securing with a toothpick if needed. Take another 1/8 of the butter and spread over top.
  • Place in baking dish. Continue with the other 3 breasts. Bake for 35 to 40 minutes.

Nutrition Facts : Calories 560.6, Fat 49.1, SaturatedFat 29.8, Cholesterol 197.5, Sodium 1549.5, Carbohydrate 2.9, Fiber 0.4, Sugar 0.4, Protein 27.9

CHICKEN KIEV



Chicken Kiev image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil, for frying
4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
10 blades fresh chives, chopped to about 2 tablespoons
A palmful fresh parsley, finely chopped to about 2 tablespoons
A palmful fresh dill, finely chopped, about 2 tablespoons
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
A wedge lemon
Salt and pepper
Plain, round toothpicks

Steps:

  • In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
  • Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
  • Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
  • In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
  • Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.

CHICKEN KIEV



Chicken Kiev image

Provided by Alton Brown

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Steps:

  • Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  • Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
  • Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
  • Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

BEST CHICKEN KIEV



Best Chicken Kiev image

From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. -Karin Erickson, Burney, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk

Steps:

  • In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes., Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks. , In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. , Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.

Nutrition Facts : Calories 357 calories, Fat 13g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 281mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 47g protein.

(OVEN) CHICKEN KIEV



(oven) Chicken Kiev image

Make and share this (oven) Chicken Kiev recipe from Food.com.

Provided by Fridays pal

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breast halves
2/3 cup melted butter or 2/3 cup margarine
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup white wine
1/4 cup chopped green onion
1/2 teaspoon dried parsley
4 slices swiss cheese

Steps:

  • Melt margarine.
  • Combine bread crumbs, parmesan, basil and oregano.
  • Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
  • Save remaining margarine.
  • Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered).
  • Combine remaining margarine with wine, green onion and parsley.
  • Pour wine mixture over chicken and bake an additional 10 minutes.
  • Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.

Tips:

  • Use high-quality chicken breasts for the best flavor and texture.
  • Make sure the chicken breasts are pounded thin so that they cook evenly.
  • Be careful not to overstuff the chicken breasts, or they will burst open during cooking.
  • Use a combination of butter and herbs for the filling to create a flavorful and moist chicken Kiev.
  • Bread the chicken breasts in flour, eggs, and breadcrumbs to create a crispy coating.
  • Shallow fry the chicken breasts in hot oil until they are golden brown and cooked through.
  • Serve the chicken Kiev immediately with your favorite sides.

Conclusion:

Chicken Kiev is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your chicken Kiev is cooked to perfection and enjoyed by everyone at the table. So, next time you are looking for a delicious and impressive dish to serve, give chicken Kiev a try.

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