Chicken Kiev - HOW do you KEEP the BUTTER IN? - Please help!?

Question

So everytime I prepare chicken kiev the butter keeps leaking out? I have followed many differnt recipes and still each time the same end factor occurs. Please Help!

Answer 1

Here goes:
You need to be careful when pounding out your breast not to make the "center" of you breast to thin, 1/4 inch is what you're looking for, now, the tapered end of the breast and the adjacent sides need to be about 1/8 thick, that way when you fold them over they will equal the thickness of the rest of the breast. Tapered end over the cold butter first then each side and roll, you will have a nice tight package

Answer 2

Garlic Butter For Chicken Kiev

Answer 3

This is my way of doing them.... 1. To make the butter, put the garlic, parsley and tarragon in a bowl with the butter. 2. Season the mixture with salt and pepper and add the lemon juice. 3. Using a wooden spoon beat to a smooth paste. Roll the butter in foil or cling-film and refrigerate. 4. Remove the skin from the first chicken supreme, and lay it skinned side down. 5. Detach the small fillet from the under-side of the main fillet and cut this small fillet along its length and almost all the way through, folding open, and flatten by beating gently with a rolling pin. 6. Put a tablespoon of the chilled garlic butter in the middle and wrap the meat round it. Repeat with the 3 other small fillets, returning all 4 to the fridge. 7. Cut open the larger fillets in the same way, place between some cling film and gently beat out with a rolling pin. 8. Lay the small buttered fillet in the middle and wrap the escalope around it. Dip in beaten egg and then in breadcrumbs. Repeat to give a double coating and refrigerate for at least 1 hour before cooking. 9. Heat the oil in a frying pan with and cook the Kievs for 6-7 minutes on each side. It is important to cook and handle them gently to stop them from falling apart. 10. When the chicken is golden brown and cooked through, serve immediately with a wedge of lemon and some salad.

Answer 4

My mom always made the butter balls whatever you call the stuff in the center and froze it and she was really good at the tooth picking I am not nearly as good just make sure you pound out the chicken as much as you can place the balls in the center fold up the ends end tooth pick like crazy good luck I love Chicken Kiev one of my favorite meals.

Answer 5

make your butter with garlic and chives in it and freeze it, then use a mellon baller and scoop them into balls... place one ball in the center of 1 breast, roll tightly in the form of a burrito, add toothpick to secure and dip in eggwash. roll in breadcrumbs and bake (rather than fry) at 450 until the chicken is no longer pink on the second layer. remove from oven and cover with foil for 10 minutes to allow to cook the rest of the way.

Answer 6

Here is a recipe that you'll make over and over:

Healthy Easy Chicken Kiev

This fabulous recipe uses the flavors of Chicken Kiev but is so quick and easy to prepare. You must serve this over a rice pilaf to soak up the sauce.
INGREDIENTS:
4 boneless, skinless chicken breasts
1 egg, beaten
1/2 teaspoon salt
1 cup panko bread crumbs or dried bread crumbs
1 teaspoon dried chives
1/2 cup butter (NOT margarine)
1 onion, finely diced
1/2 cup peanut oil
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
PREPARATION:
Cut chicken breasts into 1" cubes. Place egg and salt in shallow bowl; beat to combine. In another shallow bowl, combine bread crumbs with chives. Dip chicken cubes into the egg, then into bread crumbs to coat.

Let stand to dry.
Meanwhile, in medium skillet, melt butter with onion over low heat; cook and stir for 8-10 minutes or until onion is tender; do not brown.

While onion is cooking, heat peanut oil in heavy deep saucepan over medium high heat until it reaches 375 degrees F. Gently add half of the chicken; fry until deep golden brown and thoroughly cooked, about 5-7 minutes. Remove with slotted spoon to paper towel to drain; repeat with remaining chicken.

When chicken is cooked, add parsley and lemon juice to butter mixture. Place chicken on serving dish and pour butter mixture over; serve

Answer 7

Did you freeze the garlic butter before you stuffed them?
Try sealing them with a toothpick, then you could try double coating them. After you breadcrumb them once, put them back in the egg and breadcrumbs again. It'll give you a thicker, more secure coat.

Answer 8

when you find out please email me, [e-mail], I have always had the same problem

i believe its some thing to do with getting big chicken breasts and not pounding them so thin, and the oil has to be very hot to sear the outside quick, but once in a while it works and most times it doesnt