How to Cook Tasty Chicken Kiev

Chicken Kiev. In a mixing bowl, beat eggs with water until fluffy. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Season chicken breasts with salt and pepper.

Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. You can have Chicken Kiev using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Kiev

1. It's 2 of x chicken breast with fillet, skin and wing bone removed.
2. It's 2 of x medium garlic cloves (or more if you a scared of vampires).
3. Prepare 100 g of x unsalted butter.
4. It's 2 of x tbsp chopped parsley.
5. It's of for the crumb.
6. Prepare 2 of x eggs.
7. Prepare of some seasoned flour.
8. It's of some breadcrumbs.

Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Chicken Kiev is a super delicious dish made from the tenderized chicken breast; stuffed with compound butter, made with garlic and parsley; and then rolled and breaded (with a flour egg mixture and seasoned breadcrumbs). Once ready, it's either fried (it can be deep-fried), baked, or seared on a pan and finished in the oven..

Chicken Kiev step by step

1. To make the garlic butter crush the garlic with a pinch of salt then add the parsley and butter and pound to a smooth consistency. I used a pestle and mortar but you can use any sort of food processor, or use the flat edge of a large knife to scrape the garlic smooth. Spread the butter into a flat rectangle about 6mm thick..
2. Wrap the butter in cling film and freeze for 1 hour to set hard, in the photos here I remove the skin and the fillet which is the small goujon sized strip under the breast, we will use this fillet later..
3. You need to make a pocket inside the breast WITHOUT piercing the other side so the melted butter stays inside the breast, to do this start at the fat end and with a thin knife insert down the breast as far as you dare about 2/3 or 3/4 but no further. With a gentle sawing motion make the insertion wider and you can use your finger to make sure there is room for the butter to fit. The fillet will be used to encase the end so you must butterfly this..
4. Once butterflied use a meat mallet or rolling pin etc to flatten to a disc about 3mm thick, take half of the fully hardened garlic butter and insert into the pocket, really push it fully so that it is not protruding, then wrap the exposed end of the breast with the flattened fillet. This step is not crucial but it really helps to keep the butter inside, you can use a cocktail stick after crumbing which helps if you don't have the fillet to use..
5. So double breadcrumb these breasts, into the flour and shake off the excess, then into the beaten egg use a slotted spoon so that your hands don't get wet. Then into the crumbs, then back into the egg and crumb one more time for an extra layer of protection..
6. Put the crumbed breasts into the freezer for up to 20 minutes to really firm up the butter once more before shallow frying. Heat a heavy frying pan with 1 cm of oil over a medium heat, carefully place in the breast one at a time and fry until beautifully golden on all sides..
7. Bake breast at 190c for 20 minutes and then cover loosely with tin foil and keep over the oven or warm area to rest for 5 minutes, they will continue to cook as they rest, then serve and enjoy..
8. Https://www.youtube.com/watch?v=aDsqMpyr-dQ these screen shots are taken from my youtube channel, feel free to watch the link as in the video I demonstrate 2 methods which you may find interesting. Thanks x.

In a small bowl, combine the butter, chives and garlic. Chicken Kiev, sometimes chicken Kyiv, or just Kiev (Ukrainian: котлета по-київськи, kotleta po-kyivsky, Russian: котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kyiv-style"), is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Always freeze on the day that you make them. For best results, cook from frozen. Chicken Kiev is a drool worthy dish straight from Eastern Europe.

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