Inicio » Recetas » Chicken Kiev

Receta Chicken Kiev

Name: Chicken Kiev
Ingredients: Vegetable oil for frying; 4 piece boneless skinless chicken - (6 to 8 ounce ea) (or possibly 4 [6-ounce] thin-cut chicken cutlets); 2 Tbsp. minced fresh chives - (abt 10 blades); 2 Tbsp. minced fresh parsley; 2 Tbsp. minced fresh dill finely minced; 1 x garlic clove finely minced; 6 Tbsp. chilled butter; 1 c. flour; 2 x Large eggs; 1 c. plain bread crumbs; 1 x lemon wedge Coarse salt to taste Freshly-grnd black pepper to taste Plain round toothpicks as needed Potatoes And Onions (see recipe) Red Radish Salad (see recipe)

de Global Cookbook

Add a photo

click to rate

0 votos | 976 views

0 evaluaciónes | 0 comentarios

Raciónes: 4

Ingredientes

Vegetable oil for frying
4 piece boneless skinless chicken - (6 to 8 ounce ea) (or possibly 4 [6-ounce] thin-cut chicken cutlets)
2 Tbsp. minced fresh chives - (abt 10 blades)
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh dill finely minced
1 x garlic clove finely minced
6 Tbsp. chilled butter
1 c. flour
2 x Large eggs
1 c. plain bread crumbs
1 x lemon wedge Coarse salt to taste Freshly-grnd black pepper to taste Plain round toothpicks as needed Potatoes And Onions (see recipe) Red Radish Salad (see recipe)

Direcciones

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat. The oil needs to be 360 degrees for frying. If you don't have a frying thermometer, add in a cube of white bread to warm 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-oz thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Lb. out cutlets to 1/4-inch thick with a small heavy skillet or possibly a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
Combine minced herbs on cutting board with minced garlic. Cut 4 (1 1/2 Tbsp.) pcs of cool butter and coat each piece liberally with the herb garlic mix.
In 3 disposable pie tins, set out flour, Large eggs beaten with a splash of cool 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. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs. Throw away pie tins used for breading.
Fry the Kiev bundles 7 to 8 min on each side till deep golden all over.
This recipe yields 4 servings.