Chicken Kiev
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1/4 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Japanese bread crumbs (panko), plus 1/4 cup for chicken filling Vegetable oil, for frying
Combine butter, parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a mixer. Place mixture on plastic wrap and roll into log. Twist ends tightly to compact compound butter mixture. Place log in freezer for at least an hour.
Pound raw chicken breasts to almost 1/8-inch thick being careful not to tear the meat. Season each piece of chicken very lightly with salt and pepper.
Place1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon panko bread crumbs in the center of each breast. Fold in ends of breast over butter/panko mixture and roll breast into a log, completely enclosing the butter. Roll very tightly. Repeat with each breast. Place chicken in refrigerator for at least 2 hours.
When ready to prepare, preheat oven to 350 degrees F.
Place egg and 1 teaspoon water in 1 pie pan, mix to combine. In another pie pan place 2 cups panko bread crumbs.
Heat 1/2-inch of vegetable oil in a 12-inch cast-iron skillet over medium-high heat until oil reaches 365 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until lightly golden brown, approximately 4 minutes on each side. Remove from skillet to baking dish when done.
When all chicken breasts are removed from skillet place baking dish in oven and bake chicken breasts 10 to 20 minutes until the internal temperature reaches 165 degrees F. and the chicken is done.
Makes 4 single chicken breast servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHAEL_41.
Pound raw chicken breasts to almost 1/8-inch thick being careful not to tear the meat. Season each piece of chicken very lightly with salt and pepper.
Place1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon panko bread crumbs in the center of each breast. Fold in ends of breast over butter/panko mixture and roll breast into a log, completely enclosing the butter. Roll very tightly. Repeat with each breast. Place chicken in refrigerator for at least 2 hours.
When ready to prepare, preheat oven to 350 degrees F.
Place egg and 1 teaspoon water in 1 pie pan, mix to combine. In another pie pan place 2 cups panko bread crumbs.
Heat 1/2-inch of vegetable oil in a 12-inch cast-iron skillet over medium-high heat until oil reaches 365 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until lightly golden brown, approximately 4 minutes on each side. Remove from skillet to baking dish when done.
When all chicken breasts are removed from skillet place baking dish in oven and bake chicken breasts 10 to 20 minutes until the internal temperature reaches 165 degrees F. and the chicken is done.
Makes 4 single chicken breast servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MICHAEL_41.
Nutritional Info Amount Per Serving
- Calories: 521.4
- Total Fat: 29.8 g
- Cholesterol: 250.0 mg
- Sodium: 274.1 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.1 g
- Protein: 38.6 g
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