CarolCooks2 in my kitchen…Chicken Kiev…

Welcome to my kitchen…It’s time for another Chicken Recipe …

Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today though is a treat and we are forgoing the healthy bit…but I use grass-fed butter and garlic is good for you…homemade breadcrumbs have no chemicals, chicken is lean plus I oven bake mine and do not deep fry but it does us good to have a treat now and again…

Ingredients:

• 4 skinless chicken breasts
• 125 gm dried breadcrumbs
• 50 gm parmesan cheese grated
• 2-3 egg beaten(depending) on size
• 50 gm flour
• Pinch paprika pepper
• Oil for frying
• For the garlic butter:
• 6-8 cloves garlic finely chopped or crushed
• 150 gm butter
• 2 tbsp chopped parsley
• Juice ½ lime/lemon

Let’s Cook!

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into a sausage shape using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. It can be made up to 3 days in advance. When firm, slice each into 4 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, and keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.

Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt.

Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside).

Chill for at least 1 hr before cooking,

To cook, heat the oven to 180C/160C fan/ gas 4.

Place kievs onto greaseproof paper on an oven-proof tray. Spray with a small amount of olive oil. Once the oven is heated, place kievs in the oven and cook for 25-30 minutes until the chicken is cooked through and the outside nice and golden and crisp.

Hubby likes his Chicken Kiev with mash, I like mine with just a salad it can also be served with fries…

Enjoy!

 

48 thoughts on “CarolCooks2 in my kitchen…Chicken Kiev…

  1. Pingback: CarolCooks2 weekly roundup… 3rd -9th April 2022-Monday Musings, A-Z World Cuisine, China , Food Review “Cabbage” and Saturday Snippets where “Bubble” is my prompt. | Retired? No one told me!

  2. Sue Dreamwalker

    You know its ages since I had a Chicken Kiev.. Loved the recipe and We don’t use Jalapenos and I don’t like things too hot.. Is this chilli HOT??….. So like another commenter said.. I can add a sweet red pepper.. My mouth is watering lol ❤

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Yes jalapenos are fairly hot..the kids eat them here but the cream cheese mellows the heat a little…personally I haven’t tried sweet red pepper but don’t see why not its worth a try let me know if you do, Sue and your verdict 🙂 x

      Like

      Reply
      1. CarolCooks2 Post author

        Not tried it with red pepper ..do you mean bell peppers or red chilli peppers?…Jalapenos give the heat whereas bell won’t but the texture should be the same… worth a try if you like experimenting like me…:) x

        Liked by 1 person

  3. Pingback: CarolCooks2 in my kitchen…Chicken Kiev… — Celebrating A Cultural Icon… – Bite! Eat! Repeat!

  4. beetleypete

    My first wife used to make delicious home-made Chicken Kievs. She always served them with kidney beans and rice. (No idea why) For many years now, I have been very happy with Tesco Finest Chicken Kievs, (2 for £4) which I generally dish up with potato croquettes and green vegetables. Ironically, when we visited Kiev in the late 1970s, we couldn’t find it on the menu in any restaurant or hotel there. 🙂
    Best wishes, Pete. x

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Each to their own, Pete it is not a combo I would serve …Yes the history is a bit muddled with a few countries claiming they were first…That’s weird as in the 70s it was quite popular maybe not so popular in Kyiv… is still must be popular as it seems major stores still sell it…I haven’t eaten potato croquettes for a while I used to like them 🙂 x

      Liked by 1 person

      Reply
  5. Pingback: CarolCooks2 in my kitchen…Chicken Kiev… – MobsterTiger

    1. CarolCooks2 Post author

      I don’t see why not Monty as long as you make sure the edges are properly sealed..With thighs they are normally flat when boned I would get some kitchen string and needle and sew them together..cocktail sticks would probably not work very well you would likely get leakage.and lose all your butter…Thighs would definitely be tastier…Hope that helps 🙂

      Liked by 1 person

      Reply
    1. CarolCooks2 Post author

      Thank you, Darlene..I do have a chicken stew recipe which I can share…I just chuck the kitchen sink in …lol and some pearl barley…its nothing fancy but tasty 🙂 x

      Liked by 1 person

      Reply

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