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Sunday, 6 January 2013

Russian Chicken Kiev Recipe

This is another Russian Dish. Chicken Kiev is chicken breasts wrapped around some garlic and herb butter before cooking. They can either be fried or baked. Try this chicken Kiev recipe for an easy dinner that is sure to impress.


Ingredients :
  1.     1/3 cup butter
  2.     1/2 teaspoon ground black pepper
  3.     1 teaspoon garlic powder
  4.     2 pounds skinless, boneless chicken breast halves
  5.     2 eggs
  6.     3 tablespoons water
  7.     1/4 teaspoon ground black pepper
  8.     1/2 teaspoon garlic powder
  9.     1 teaspoon dried dill weed
  10.     3/4 cup all-purpose flour
  11.     3/4 cup dry bread crumbs
  12.     2 cups vegetable oil for frying
  13.     1/2 lemon, sliced
  14.     1/4 cup chopped fresh parsley

Directions :

 1. Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6
    inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this
    mixture in the coldest section of your freezer and freeze until firm. This can be
    done ahead of time.

 2. Remove all fat from the chicken breast. If using whole chicken breasts, cut them
    in half. Place each chicken breast half between 2 pieces of waxed paper and using
    a mallet, pound carefully to about 1/4 inch thickness or less.

 3. When butter mixture is firm, remove from freezer and cut into 6 equal pieces.
    Place one piece of butter on each chicken breast. Fold in edges of chicken and
    then roll to encase the butter completely. Secure the chicken roll with small
    skewers or toothpicks.

 4. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix
    together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and
    flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in
    the egg mixture and then roll in the bread crumbs. Place coated chicken on a
    shallow tray and chill in refrigerator for 30 minutes.

 5. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken  
    for about 5 minutes then turn over and fry for 5 minutes longer or until the
    chicken is golden brown. To test for doneness, cut into one of the rolled chicken
    breasts to make sure it doesn't have a pink interior. Serve immediately, garnished
    with a sliced lemon twist and a sprinkling or parsley.

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