What is the recipe for "Chicken Kiev"?

Answer 1

CHICKEN KIEV
Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 2 hours
Cook Time: 10 minutes
Yield: 4 servings

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

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.

Answer 2

Chicken Kiev
1 C. butter or margarine softened

2 T. snipped parsley

1 1/2 t. dried tarragon leaves

1 t. snipped chives

1/2 to 1 clove garlic, crushed

1 t. salt

1/8 t. pepper

6 whole chicken breasts, boned, split and skin removed

1/2 C. all-purpose flour

5 eggs, well beaten

2 C. dry bread crumbs

Blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into 4-inch square on aluminum foil. Wrap and freeze until firm, 30 to 40 minutes.

Place chicken breasts between two pieces waxed paper; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks. Roll chicken in flour; dip in eggs and coat with bread crumbs; repeat. Shape into triangle pieces. Wrap in heavy-duty aluminum foil and label. Freeze up to 1 month.

Twenty to twenty-four hours before serving: Thaw in refrigerator. Heat vegetable oil or fat (3 to 4-inches deep) in deep fat fryer to 340 degrees. Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain. Note: Chicken can be refrigerated, covered, after frying for up to 6 hours. Forty-five minutes before serving, heat oven to 350 degrees. Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.

Answer 3

butterfly a chicken breast
then get some jack cheese, get the good stuff it's worth it
cut the cheese in to a good size rectangle chunk and dip it into a seasoned butter( lemon, oregano,salt.pepper,parmesan cheese)
then stuff that into the chicken breast and bread litely with "panko bread crumbs". Bake 35-40minutes at 350

Answer 4

take a trip to your local supermarket.

Buy a packet of chicken Kiev's .

Take them home and cook them.

Well that's the easy way.

Incidentally in Italy they are known as Pollo Surprisa.

Answer 5

get a couple of chicken breasts.. some butter, some very thinly sliced ham (you could use prociutto if you have any...)
pound the chicken breasts flat
soften up the butter and mix in some herbs, thyme, oregano, sage,
put butter in freezer to harden some
then take the thinly sliced ham and lay it atop the chicken breats
then take the hardened butter, put on top of ham. roll the chicken breasts up with the ham and butter inside.
then....
bread the chicken breasts in some bread crumbs, and fry.
enjoy...
or look it up on
http://www.epicurious.com