Chicken Kiev recipe
Among various
dishes offered the Ukrainian
kitchen is a Chicken Kiev. This
dishes is the historical
traditional component of
Ukrainian national diet. Chicken
Kiev is masterpiece of city
culture.
Chicken Kiev is
a dish consisting of a boneless
chicken breast wrapped around a
piece of herbed/seasoned butter,
breaded and deep fried. Here's a
recipe for the real deal
Simple but
elegant, this breast of chicken,
stuffed with a flavorful
compound butter and fried, makes
its own sauce; when you slice
into the chicken, the melted
butter is released onto the
plate.
A lot of native
Ukrainians will say that this is
too elegant, and is in fact
a czarist dish, not one of the
Ukrainian people. Real
Ukrainians, God love 'em,
apparently eat melted pork fat,
slathered on black bread, and
consider it a great delicacy.
There are many
Chicken Kiev`s variants of
recipes. Propose to you the most
classical:
Variant 1 0f Chicken Kiev
recipe:
Ingredients:
- ½ cup
butter
- ½
tablespoon chopped fresh
parsley
- ½
tablespoon chopped fresh
chives
- 1
tablespoon lemon juice
- 6
skinless, boneless chicken
breast halves
- salt
and pepper to taste
- 2 cups
dried bread crumbs
- 3
eggs, lightly beaten
- 3
tablespoons water
- 2
quarts vegetable oil for
frying
- In a
small bowl, combine the
butter/margarine, parsley,
chives and lemon juice.
Blend all together and
refrigerate.
- Place
chicken breasts between 2
pieces of wax paper and
pound well to flatten.
Remove paper and season
breasts with salt and pepper
to taste.
- Remove
seasoned butter from
refrigerator and divide it
into 6 portions. Place one
portion in the center of
each chicken breast. Fold
the short ends of the
breasts into the center,
then fold in the sides.
Secure each breast with a
wooden toothpick.
- Add
the water to the eggs and
beat together. Coat each
rolled breast with bread
crumbs, dip into egg/water
mixture, then into bread
crumbs again, coating well.
Chill breasts for one hour.
- In a deep
fryer, heat oil to 365
degrees F (185 degrees C).
Carefully lower breasts into
hot oil. Fry for 8 minutes
or until golden brown. Drain
on paper toweling and serve.
Variant 2 of Chicken Kiev
recipe:
Ingredients:
- ½ c butter.
- 3 ea garlic cloves ground.
- ¼ ea lemon juice.
- 2 ea chicken breasts.
- 2 ea eggs.
- ½ c scallions chopped.
- 3 c bread crumbs.
- salt.
Variant 3 of Chicken Kiev
recipe:
Ingredients:
- 4 large chicken
half-breasts
- 4 ounces butter, softened
- Grated zest and juice of 1
lemon
- 2 tablespoons fresh
tarragon, chopped
- Salt to taste
- Pepper to taste
- 1 large egg
- 4 ounces dry white bread
crumbs
|
