Chicken Kyiv ???? #shorts
Chicken Kyiv
Ingredients
- 4 cloves garlic
- Small handful picked parsley, cut fine
- Salt to taste
- 200g softened butter
- 4 chicken breasts
- 100g flour
- 200g panko bread crumbs
- 2 eggs beaten
- Oil for frying
- Mash and greens to serve
Method
1. To make the butter, start by pounding the garlic with a pinch of salt and parsley in a mortar and pestle
2. Add the butter and mix until it’s well incorporated
3. Place the butter onto clingfilm and roll into a log. Place into the fridge to set
4. Butterfly the chicken breast and pound slightly to make it even and flat
5. Cut the now set butter into 4 and place 1 piece into the centre of each chicken breast
6. Using clingfilm to firmly roll the chicken over the butter and place into the freezer to set for 1 hour
7. To crumb the chicken, have a breading station set up and first dust it with flour, then into the egg and finally the bread crumbs
8. Place the chicken back into the fridge to set for at least an hour before you cook it
9. Preheat the oven to 180c
10. Place the oil into a pot and bring to 170c. Fry the kyiv for 4-5 minutes or until golden brown
11. Remove from the oil and onto a tray into the oven for 15 minutes or until you reach an internal temp of 70c
12. Let it rest for 3-4 minutes before serving with mash and greens
13. Enjoy!
How To Make A Flavourful Chicken Kiev With James Martin | James Martin: Yorkshire's Finest
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With farm fresh ingredients, James Martin demonstrates how to cook a flavourful Chicken Kiev.
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Chicken Kiev (part 2) with Latticed Bacon
How to make a Chicken Kiev with Latticed Bacon from The Urban Butchery Channel.
Hello fellow urbanites!
In part one (seen here ) The Urban Butchery Channel explained how to remove a Chicken breast from a whole Chicken.
In this video we continue the Chicken Kiev journey. However, instead of providing you with the classic, ubiquitous Chicken Kiev recipe. The Urban Butchery Channel adds another string to your bow by teaching you how to lattice.
Latticing adds an impressive final touch to your dishes, and once you have got the idea of it, you can use it whenever you like.
This decoration adds an extra flourish to your pasty work, elegantly tops off any potato dish and produces the most spectacular centre piece when used on roast meats.
A skill for life, from The Urban Butchery Channel
Give it a go!
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Guy Fieri Cooks Chicken Kiev with His Mom Penny | Guy's Big Bite | Food Network
Guy Fieri is in the kitchen with his mom, Penny Ferry, and they're cooking up crispy, juicy, buttery Chicken Kiev that's literally oozing with flavor!
#GuyFieri #GuysBigBite #ChickenKiev #FoodNetwork
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
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Chicken Kiev
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 3 hr 45 min (includes chilling time)
Active: 45 min
Yield: 4 servings
Ingredients
Compound Butter:
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup cream cheese
1/4 cup grated pepper jack
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless ground chicken (mix of white and dark meat)
Breading:
2 cups all-purpose flour
4 eggs, beaten
2 cups seasoned Italian breadcrumbs
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Oil, for frying
Directions
For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure.
Place it in the freezer until completely solid, at least 3 hours.
Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.
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Guy Fieri Cooks Chicken Kiev with His Mom Penny | Guy's Big Bite | Food Network
Chicken Kiev
If you’re wondering what Chicken Kiev is, all you need to know is this – it’s crumbed chicken stuffed with garlic butter. Totally retro, totally fabulous, and quite possibly the highest and best use of chicken breast. Ever.
The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken. Yep, it’s that easy!
PRINT RECIPE:
Chicken Kiev
Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior.
RECIPE ---