Chicken Kiev - Cook A Classic Kiev Style Filled Chicken Breasts

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 How easy would it be to buy those nasty excuses for chicken Kiev from the freezer section of the supermarket? But the satisfaction for a young or inexperienced cook to make their own is very gratifying, and there’s much personal satisfaction whenever they triumph over a dish, whether it’s chicken Kiev or another recipe.

All the difference of an home cooked chicken Kiev is in the quality of the meat and the taste of the butter filling, and there is a reeeaal difference believe me!


So if you want to try to cook a good chicken breast kiev at home just follow this recipe.

My Tips: 

You will need : cutting board, cook’s knife, weight, spoon, cup and liquid measures, several bowls, a frying pan and spatula.

One of the main dangers of this dish is burning the breadcrumbs on the outside before the inside is cooked. Therefore, it is worth paying a great deal of attention to this stage of the cooking to ensure a successful result.

The uncooked Kievs could be frozen for another day. In which case, defrost overnight in the refrigerator, and then re-roll in bread crumbs before cooking to help guarantee a crunchy outside.

Ingredients:

To Serves 4

• 4 chicken breast fillets
• 3 eggs
• ¼ cup milk or water
• ½ teaspoon salt
• ¼ teaspoons ground black pepper
• ½ cup flour
• 1 cup dried bread crumbs
• Vegetable oil, for deep-frying (about 1 litre / 34 Fl. oz), I always prefer olive oil.

For the butter filling:

• 185 g butter, softened
• Salt and pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• ¼ teaspoon grated lemon zest

Method:

1. For the butter filling—combine the butter with all the ingredients, mix well. Divide the mixture into 4 and shape into 4 rolls. Refrigerate until very firm.

2. Place each chicken breast between a sheet of baking paper and pound, using a meat mallet or rolling pin, to about 1.5 cm thick; be careful not to ‘break’ the chicken—if it does tear, fold part of the chicken over the torn area. Wrap and refrigerate until seasoned butter is cold and hard.

3. When the butter is firm, place 1 piece on each chicken breast, fold in edges of chicken and roll to encase butter completely.

4. In a small bowl, beat eggs with milk or water. In a shallow dish, mix together the salt, pepper and flour. Place the bread crumbs in a separate shallow dish. Dip the chicken rolls in the seasoned flour, then the egg mixture, then the crumbs. Repeat by dipping in the egg mixture again then the bread crumbs. Place in a shallow dish, cover and refrigerate for 1 hour. Method cont.

5. Heat the oil in a large pot over medium–high heat. When the oil is hot, deep-fry the chicken rolls for about 3 minutes, then roll over and continue to fry for another 3 minutes or until golden and cooked through. Do not have the oil too hot or the breadcrumbs will brown too quickly before the chicken is cooked through.

6. Drain on paper towels, serve with lemon wedges.


Enjoy you homemade kiev and don't forget to share you experience by commenting this article :)

For Further Reading,

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