Chicken Kiev - Recipes, History, Trivia

Chicken Kiev History of the Dish

Recipes for Chicken Kiev

• Chicken Kiev

  Printable version of recipe

  Here is YummyEats Chicken Kiev recipe.
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  4 boneless chicken breast halves
  8oz. butter
  1/2 cup flour
  2 eggs, beaten
  1 cup bread crumbs
  1-2 tsp tarragon, chives, parsley (optional)
  Salt & Pepper
  Oil for deep frying
  
  
  Pound the breast halves until thin, but do not tear. Cut the butter into four 2oz. pieces and keep cold. Season one side of the breasts with a bit of salt and pepper; if you wish add any or all optional herbs. Place a piece of butter in each breast and roll the breast around it tightly, tucking the ends. Roll each piece in flour, dredge in the egg, then roll in the bread crumbs. Return the breasts to the refrigerator to keep cold. Heat enough oil to cover the breasts well in a deep fryer to 375°. Fry the pieces until golden brown. Drain on paper towel, and serve.
  
  
  

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• Baked Chicken Kiev

  Printable version of recipe

  This non-traditional version is from The Taste of Home Cookbook
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  1/4 cup butter
  1 Tbsp minced chives
  1 garlic clove, minced
  6 boneless skinless chicken breast halves
  3/4 cup crushed cornflakes
  2 Tbsp minced fresh parsley
  1/2 tsp paprika
  1/3 cup buttermilk
  
  
  In a small bowl, combine the butter, chives and garlic. Shape into 3"x2" rectangle. Cover and freeze until firm (30 min). Flatten each chicken breast to about 1/4". Cut the butter into 6 strips. Place one strip in the center of each chicken breast. Fold the long sides over the butter, fold the ends up and secure with a toothpick. In a shallow dish, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat with cornflake mixture. Place chicken seam side down in a greased 13"x9" baking pan. Bake uncovered at 425° for 35-40 minutes, until no longer pink. Remove toothpicks, and serve over cooked white rice if desired.
  

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