classic baked chicken kiev. I love chicken kiev in restaurants but have never been able to duplicate it at home this recipe comes close. The only thing I would change is instead of using sweetened cereal for the coating I would use plain. Chicken Kiev is a classic Ukrainian/Russian dish of chicken breast pounded and rolled around a piece of cold herb butter, then breaded and deep fried.
The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet.
Be careful not to cut all the way through or the butter will leak out when cooking.
Remove chicken to a baking dish.
You can Have classic baked chicken kiev using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of classic baked chicken kiev
- Lets Go Prepare 4 large of chicken breasts.
- What You needis 4 tbsp of chopped parsley.
- What You needis 4 tbsp of chopped chives.
- Lets Go Prepare 1 tbsp of chopped tarragon.
- Lets Go Prepare 2 clove of garlic.
- What You needis 1/2 cup of softened unsalted butter.
- What You needis 1/2 cup of all purpose flour.
- What You needis 4 of egs beaten.
- Lets Go Prepare 2 cup of breadcrumb.
Baked chicken kiev is a classic Russian/Ukranian dish that I've been wanting to learn to make for years. After studying some traditional recipes online, I was inspired to come up with my own healthy baked paleo and low carb version. My easy baked chicken kiev recipe turned out to be much easier. Dust lightly in seasoned flour then dip in the beaten egg.
classic baked chicken kiev instructions
- prepare the garlic herb butter: place herbs in a bowl and add softened butter and crushed garlic and mix well untill you have a smooth texture then place the mixture in small individual portions on cling film and roll it up then place in fridge for use later.
- place chicken breasts between plastic wrap and bash it to make it thin and even.
- place the bashed chicken fillets onto a board with the rough side up and lightly season. unwrap the chilled garlic butter prepared earlier and place each small butter portion into the centre of each breast.
- fold the chicken over the butter portions with a slight overlap on the underside of the breast.
- place breadcrumbs, beaten egg and flour into seperate shallow dishes.
- dip the prepared chicken breasts into the flour making sure its evenly coated then into the egg and then the bread crumbs. repeat this twice for each breast.
- chill the chicken breast for 15 mins on a plate in the fridge.
- preheat oven to 420 and lightly butter a baking dish. place the chciken bundles in the dish and bake for 20 mins or untill golden brown..
Fry the chicken until golden, for about. Chicken Kiev, sometimes chicken Kyiv, or just Kiev, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Follow the same method for preparing the herb butter and breasts as above. Instead of deep fat frying, lightly oil a baking dish As with many dishes, there is some debate over where this chicken Kiev recipe originated. Since this is a site about French food I will give you la.