Who likes Chicken Kiev? I, for one, adore Chicken Kiev. I especially like my version of Chicken Kiev and I want to share my recipe with you today.
Chicken Kiev
Ingredients:
1/4 cup butter, softened
1 tablespoon finely chopped parsley, flat-leaf or curly
1/8 teaspoon garlic powder
4 small, skinless, boneless chicken breasts or 2 large breasts cut in-half or about 2 to 2-1/2 pounds
1-1/2 cups panko bread crumbs
1/4 cup buttermilk
Directions:
Bring butter to room temperature. Place butter, parsley and garlic powder into a glass bowl. Microwave for 10 seconds. Stir with a fork until butter starts to firm. Using a teaspoon, divide the butter and parsley mixture among four small paper cupcake holders. Place cupcake holders with butter mixture on a small plate and place in freezer for at least 30 minutes.
Flatten each chicken breast to 1/4-inch thickness using a hand-held meat tenderizer. Use the flat side of the tenderizer to flatten the chicken breast. Once they are flattened, place them on a flat surface and cover with cling wrap and place into the refrigerator.
After 30 minutes or when the butter is set, remove the chicken breasts from the refrigerator and the butter from the freezer. Place one flattened chicken breast on your board and unwrap one of the butter portions. Place the frozen butter in the center of the flattened chicken breast. Fold all sides of the chicken breast up and over the butter and secure with a wooden pick.
Prepare two glass bowls, one with the buttermilk, the other with the panko bread crumbs. Dip chicken into the buttermilk, turning to coat all sides. Holding the buttermilk coated chicken breast in one hand over the bowl of bread crumbs, gather a handful of bread crumbs with your other hand and coat the chicken breast completely on all sides. Place coated chicken breasts, seam side up, into a baking dish sprayed with Pam cooking spray and place into a 425 degree F oven for 17 minutes. Remove them from the oven and turn them seam side down. Place them back in the oven on a low rack for an additional 17 minutes. Use a pastry brush to baste the top of each chicken breast with the butter that is in the bottom of the baking dish. Then, remove the chicken to a platter to rest.
Follow the steps below to make this most delicious dish.
We will start by making the compound butter. Into a medium sized glass bowl, add the butter, parsley and garlic powder. Make certain the butter is at room temperature. Slice it into about one teaspoon sized slices. Microwave on high for 10 seconds.
After 10 seconds in the microwave, the room temperature butter will be of the right consistency to mix thoroughly with the chopped parsley and garlic powder. Use a fork to fully incorporate all three ingredients.
Next, using a teaspoon, divide the compound butter among four miniature paper cupcake holders. Place them on a flat surface and into the freezer for at least 30 minutes. If they stay in longer than 30 minutes, that is fine. They could stay in overnight.
You see here that I positioned the plate with the butter atop a bed of ice. This serves two purposes. First, to speed up the freezing and second, to hold the plate in place. The freezer door at Dewey Street is a bottom pull-out freezer. So every time you open it, the entire contents of the freezer is moved. In a side-by-side refrigerator/freezer or a freezer on top configuration, you will not have this to worry about. Once you sit the plate with the butter inside the freezer on a rack, that is where it will stay until you are ready to use. You could still sit in atop a bowl of crushed ice.
Here we have our four compound butter portions directly from the freezer. These are frozen solid. Let them sit for fifteen or twenty minutes at room temperature. This will make it easier to remove them from the liners.
Our frozen butter on the left and boneless, skinless chicken breasts on the right which have been pounded to one-quarter inch thickness. Or there about.
Remove one of the flattened chicken breasts to a board.
Salt and pepper inside of breast. Lightly.
I used this wonderful truffle salt and black pepper mill. I found this at HomeGoods. You could check there but you might have better luck at World Market or William Sonoma. Oftentimes items like this are hit or miss at HomeGoods. It might be there today but gone tomorrow and it might not come back.
A light sprinkling of truffle salt and black pepper and then place one of the compound butters in the center of the chicken breast.
Wrap the chicken around the butter and secure with a wooden pick.
Pour the buttermilk into a glass bowl.
Pour the Panko breadcrumbs into a separate glass bowl.
Dip the chicken into the buttermilk and coat on all sides. Then, holding the chicken breast in your hand over the bread crumbs, use your other hand to cover the chicken completely with bread crumbs.
Have a baking dish which has been sprayed with Pam No-Stick spray close by and add the chicken to the baking dish as soon as they are coated with bread crumbs. Seam-side up.
Bake chicken in 425 degree oven for 17 minutes.
Remove from oven and turn chicken over, seam side down, and continue baking for another 17 minutes.
Remove from oven and this is what you will have. Beautiful chicken kiev for your family and/or guests. Use a pastry brush to baste the top of each chicken breast with the butter from the bottom of the baking dish.
Let chicken cool slightly. Serve on white plates with a helping of chilled coleslaw. Incredibly delicious.
Chicken Kiev
Ingredients:
1/4 cup butter, softened
1 tablespoon finely chopped parsley, flat-leaf or curly
1/8 teaspoon garlic powder
4 small, skinless, boneless chicken breasts or 2 large breasts cut in-half or about 2 to 2-1/2 pounds
1-1/2 cups panko bread crumbs
1/4 cup buttermilk
Directions:
Bring butter to room temperature. Place butter, parsley and garlic powder into a glass bowl. Microwave for 10 seconds. Stir with a fork until butter starts to firm. Using a teaspoon, divide the butter and parsley mixture among four small paper cupcake holders. Place cupcake holders with butter mixture on a small plate and place in freezer for at least 30 minutes.
Flatten each chicken breast to 1/4-inch thickness using a hand-held meat tenderizer. Use the flat side of the tenderizer to flatten the chicken breast. Once they are flattened, place them on a flat surface and cover with cling wrap and place into the refrigerator.
After 30 minutes or when the butter is set, remove the chicken breasts from the refrigerator and the butter from the freezer. Place one flattened chicken breast on your board and unwrap one of the butter portions. Place the frozen butter in the center of the flattened chicken breast. Fold all sides of the chicken breast up and over the butter and secure with a wooden pick.
Prepare two glass bowls, one with the buttermilk, the other with the panko bread crumbs. Dip chicken into the buttermilk, turning to coat all sides. Holding the buttermilk coated chicken breast in one hand over the bowl of bread crumbs, gather a handful of bread crumbs with your other hand and coat the chicken breast completely on all sides. Place coated chicken breasts, seam side up, into a baking dish sprayed with Pam cooking spray and place into a 425 degree F oven for 17 minutes. Remove them from the oven and turn them seam side down. Place them back in the oven on a low rack for an additional 17 minutes. Use a pastry brush to baste the top of each chicken breast with the butter that is in the bottom of the baking dish. Then, remove the chicken to a platter to rest.
Follow the steps below to make this most delicious dish.
We will start by making the compound butter. Into a medium sized glass bowl, add the butter, parsley and garlic powder. Make certain the butter is at room temperature. Slice it into about one teaspoon sized slices. Microwave on high for 10 seconds.
After 10 seconds in the microwave, the room temperature butter will be of the right consistency to mix thoroughly with the chopped parsley and garlic powder. Use a fork to fully incorporate all three ingredients.
Next, using a teaspoon, divide the compound butter among four miniature paper cupcake holders. Place them on a flat surface and into the freezer for at least 30 minutes. If they stay in longer than 30 minutes, that is fine. They could stay in overnight.
You see here that I positioned the plate with the butter atop a bed of ice. This serves two purposes. First, to speed up the freezing and second, to hold the plate in place. The freezer door at Dewey Street is a bottom pull-out freezer. So every time you open it, the entire contents of the freezer is moved. In a side-by-side refrigerator/freezer or a freezer on top configuration, you will not have this to worry about. Once you sit the plate with the butter inside the freezer on a rack, that is where it will stay until you are ready to use. You could still sit in atop a bowl of crushed ice.
Here we have our four compound butter portions directly from the freezer. These are frozen solid. Let them sit for fifteen or twenty minutes at room temperature. This will make it easier to remove them from the liners.
Our frozen butter on the left and boneless, skinless chicken breasts on the right which have been pounded to one-quarter inch thickness. Or there about.
Remove one of the flattened chicken breasts to a board.
Salt and pepper inside of breast. Lightly.
I used this wonderful truffle salt and black pepper mill. I found this at HomeGoods. You could check there but you might have better luck at World Market or William Sonoma. Oftentimes items like this are hit or miss at HomeGoods. It might be there today but gone tomorrow and it might not come back.
A light sprinkling of truffle salt and black pepper and then place one of the compound butters in the center of the chicken breast.
Wrap the chicken around the butter and secure with a wooden pick.
Pour the buttermilk into a glass bowl.
Pour the Panko breadcrumbs into a separate glass bowl.
Dip the chicken into the buttermilk and coat on all sides. Then, holding the chicken breast in your hand over the bread crumbs, use your other hand to cover the chicken completely with bread crumbs.
Have a baking dish which has been sprayed with Pam No-Stick spray close by and add the chicken to the baking dish as soon as they are coated with bread crumbs. Seam-side up.
Bake chicken in 425 degree oven for 17 minutes.
Remove from oven and turn chicken over, seam side down, and continue baking for another 17 minutes.
Let chicken cool slightly. Serve on white plates with a helping of chilled coleslaw. Incredibly delicious.
