CHICKEN KIEV
Serves 6Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3/4 cup panko or seasoned breadcrumbs
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, minced
- 3 eggs, beaten
- 2 cloves garlic, minced
- 1 lemon, juiced
- vegetable oil, as needed, for frying
- kosher salt and freshly ground pepper, to taste
Directions
- Preheat oven to 350º F.
- In a medium bowl or mixer, beat together butter, parsley, garlic and lemon juice, and season generously with salt and pepper.
- Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
- Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick.
- Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick to seal.)
- Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium-high heat until water sizzles when water droplets are sprinkled on it.
- Set up and assembly line by your workstation with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third.
- Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash.
- Shake off excess and press chicken firmly (on all sides) in panko cheese mixture.
- Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown.
- Then remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
- Place in oven and bake for 15-18 minutes, or until chicken is cooked through.
- Remove from oven and serve hot with mashed potatoes and vegetables.
4 comments:
Very good Ukrainian cuisine. On the side you would have buttered noodles and sauteed cabbage either red kind or green kind if you were in Kiev and a small side of pickled beets. I never heard of using cheese Parmesan or otherwise but sounds good and can liven it up a bit. I will try with the cheese next time since I always have a canister in the house.
Please, no canister of cheese. Buy the real thing, Parmesan Reggiano and grate as you need. A $10.00 chunk of cheese lasts a long time in the refrigerator and makes a lot of grated cheese. And the taste is way better than the cardboard taste from the green canister.
Besides that nice recipe. Thanks
I use the canister Parmesan for in meatballs and to shake in sauce. The wedge cheeses don't work well in either for me. Melts too much for meatballs and runs out of the meatballs. On the finished product and salads I use Locatelli Percorino Romano.
This is standard fare at Romani (gypsy) weddings. Not the ones seen on TV but real gypsy weddings. In eastern European countries this was considered a delicacy because it wasn't possible for most to keep chickens due to the long cold winters. Flocks of geese were more common as they could winter better. Chicken was for special occasions such as weddings and the tradition has carried over in the US to serve Chicken Kiev at Romani weddings.
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