Tuesday, February 28, 2012

Traditional Chicken Kiev Recipe


I love eating chicken, I guess it goes along with being a Southerner but you get bored eating chicken the same way all the time.  That's why I decided to try something a little different by making Chicken Kiev for dinner one night.  Chicken Kiev is a dish that originated in the early 1900's but lost popularity in the 30's.  It was revived again in Moscow in the 1950's and rechristened with the Chicken Kiev name.  It's not Ukrainian in origin however it representative of the various chicken cutlet recipes that are a part of Ukrainian cooking.  It became popular again in 50's and 60's and eventually lost it again as people started the low fat diet trend.  I made mine with choice ingredients and the outcome was spectacular.



Chicken Kiev

4 Boneless Chicken Breasts, washed and pounded to 1/4"
1/2 Package of Kerrygold Unsalted Butter, room temperature
1/4C Fresh Italian Parsley, chopped
1 tsp Tarragon (or Savory can be substituted)
1 tsp Kosher Salt
1/4 tsp fresh ground pepper
2 Large Eggs, beaten with 2T water
Bread Crumbs
Flour

Place butter in a bowl and add parsley, tarragon, salt and pepper.  Beat until well mixed.  Lay a piece of plastic wrap on counter and put butter on it forming a log.  Roll up tightly and twist ends.  Place in fridge 1 hour.  Prepare chicken breasts and working one at a time place on plastic wrap.  Fill each breast with 1/4 of butter mix and 2T of bread crumbs.  Using plastic wrap to assist roll up the breasts so they are sealed fastening edges with 2 toothpicks.  After all breasts are done cover with plastic wrap on a plate and refrigerate at least 2 hours.  To cook take 2 pie tins, in one place about 1/2 C flour  and in the other about 1C bread crumbs.  Beat eggs and water then take each breast roll in flour completely coating, dip in egg mix and then roll in breadcrumbs to coat completely.  Heat 1" peanut oil in heavy frying pan over medium high heat and place breasts in seam side down.  Cook 4 minutes then turn and cook additional 4 minutes before removing to a rack over some newspapers.  Let sit 5 mins before serving.  (I put mine in a toaster oven on "keep warm" setting).

Serve with vegetable of choice, I served mine with Mashed Butter Beans which you can find the recipe on my blog's Facebook Page.

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