whats a good chicken kiev recipe?

Answer 1

Yes, this recipe is an all time favorite!
Easy Baked Chicken Kiev

4 boneless chicken breasts
1/2 cup each fine dry bread crumbs and grated Parmesan cheese
1 1/2 teaspoons oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons butter, softened
1 tablespoon chopped parsley
4 ounces Monteray Jack cheese cut into 4 strips
5 tablespoons butter, melted

Place chicken breasts, one at a time, between 2 sheets of plastic wrap. With flat side of a mallet, gently pound breasts until each is about 1/4 inch think; set aside.
In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper; set aside. In a small bowl, stir together 4 tablespoons of softened butter, parsley, and remaining 1/2 teaspoon of oregano.

Spread about 3/4 tablespoon of the herb butter mixture across each breast about an inch from the lower edge; lay a strip of jack cheese over butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.

Dip each bundle in the melted butter and drain briefly; then roll in bread crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9 X 13 baking pan. Drizzle with any remaining butter. Cover and refridgerate for at least 4 hours or until next day.

Bake uncovered, in a preheated 425 degree oven for 20 minutes or until the chicken is no longer pink. Makes 4 servings.

Answer 2

Take a bonless skinless chicken breast, cut a slit in the middle of it (not all the way through) to make a pocket in the chicken. Next take a stick of butter and cut a 1 " cube , roll the cube in a mixture of chives, garlic, and parsley so the butter cube is covered in the seasonings. Place the butter cube into the pocket of the chicken breast, and close end of the pocket by weaving a toothpick along the slit. Now roll the chicken breast in egg then in bread crumbs to coat the chicken breast. Bake at 350 for about 1/2 hour or until chicken is done. The better you close the slit on the chicken breast, the less butter will run out. Excellent recipe. Ive made this a few times and always works out pretty well.

Answer 3

Chicken Kiev
The traditional recipe calls for each chicken breast to have the wing bone still intact. If you want to go through the trouble, be my guest. The end result will not change if you use just the breasts, however.

Ingredients:
2 large chicken breasts
3 eggs
¼ cup whole milk
½ cup breadcrumbs
Vegetable oil
Flour
Salt
Pepper

Ingredients for the classic butter sauce:
pound real butter
½ cup chopped parsley
2 tbsp chopped chives
½ tsp lemon rind, grated
Pinch tarragon
Salt
Pepper

Preparation:
1. Combine butter with the ingredients for the sauce. Mix together well. Divide and shape the mixture into four separate rolls on a sheet of wax paper. Refrigerator until quite firm.

2. Take your whole, skinless chicken breast and cut through it to produce two distinct fillets. Pound each with a meat mallet thinly on greaseproof paper. Make sure there are no holes for the sauce to run through. If the meat does rip, spread the pieces over the hole and pound together.

3. Take a cold butter roll and place in the middle of a chicken breast. Fold the meat around it and roll. Make sure the butter is completely covered.

4. Season the flour with salt and pepper and coat the chicken fillets. Dip each in beaten egg and milk mixture and roll in the breadcrumbs. Refrigerate on a tray for one hour.

5. In a saucepan or skillet, heat oil but do not bring to a boil. If the oil is too hot, the breadcrumbs will burn before the meat is cooked through. Lower the chicken fillets deep into the hot oil and cook for about 5 minutes.

Answer 4

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Answer 5

CHICKEN KIEV

8 boneless chicken breasts, washed and pounded to 1/4 inch thickness
8 tbsp. butter
4 green onion, chopped well
2 tsp. garlic salt or powder
Seasoned bread crumbs
Oil fry frying
2 eggs, beaten well
12 oz. pkg. egg noodles

Combine butter, green onion and garlic salt; blend well. Divide into 8 balls and put into refrigerator, covered with Saran Wrap. Meanwhile, wash chicken breasts, remove skin, pat dry, and pound with a wooden mallet between two sheets of wax paper to 1/4 inch thickness.
Some butchers at grocery stores or meat shops will do this process for you.

When chicken is pounded, place a "butter ball" in the center of each and roll up lengthwise, secure loose ends and sides with toothpicks. Usually 3 picks per roll will do, but keep track as they get lost during the cooking process.

Coat each roll with the eggs, and roll in bread crumbs until well coated. Heat oil over medium to medium high and brown chicken rolls on all sides, transfer to shallow baking dish. At this point, they can be set aside. Approximately 45 minutes before serving time, heat oven to 350 degrees and bake.

In the meantime, cook noodles as per package directions. When ready, serve kiev over cooked noodles, spooning buttery sauce over noodles. Serves 6-8.

Answer 6

INGREDIENTS
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
DIRECTIONS
Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.