Chicken Kiev, an oldy but goodie!
So this has been a sad, sad week in Denver as we have been mourning the Bronco’s loss in the Super Bowl. No one can put their head around how badly the Seahawks killed us. I say this nicely. In my opinion, we lost the game in the first 5 seconds after the Seahawks scored the saftey. The Bronco’s had no momentum and basically didn’t show up. Such a sad way to end such an incredible record breaking season. After this week of silence, we will all wake up and still love our Bronco’s. It’s a new season now and we will still dominate. Heck we made it to the Super Bowl and that’s pretty darn cool!
So on a lighter note, the Olympics start tomorrow (my birthday to boot)!!! So excited and will be glued to the TV over the next couple of weeks cheering on the Americans! In honor of this amazing event, I will be posting Russian foods throughout the Olympics. It’s a little way to bring some Russian into our homes. I thought I would start off with Chicken Kiev. Everyone knows of this and quite frankly, who wouldn’t want a deliciously cooked piece of chicken stuffed with herb butter? This recipe came to me at a perfect time as well. I was able to pound out my disappointment of the Bronco’s loss on a piece of chicken. I digress…
I hope you make this Chicken Kiev. It’s yummy with potatoes, rice or noodles and served with a salad or sauteed veges. Get your Russian on and make some Chicken Kiev this weekend! Yum!
USA, USA, USA!!!! Go for the Gold!
- 1 stick of unsalted butter
- 1-2 cloves of garlic minced
- 1 tbs chopped fresh parsley
- 1 tbs chopped fresh tarragon
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 4 4oz chicken breasts
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups panko bread crumbs
- cooking oil for frying ( I used a Mediterranean blend oil) (enough to cover a 12″ saute pan 1/2 inch deep)
- [b][br]To make compound butter[br][/b]
- Soften butter so that its not melted but pliable enough to mix in ingredients.
- Add parsley, garlic, tarragon, paprika, salt and pepper to the softened butter. Mix well.
- On a piece of plastic wrap, place butter mixture and roll up. Something like a fat cigar. See picture below.
- Place in freezer for at least a half hour.
- This will make enough for 4 chicken breasts.
- [b][br]To make chicken[br][/b]
- Place chicken pieces on top of plastic wrap and with a small knife cut the chicken (longways) not all the way through just enough that when you open it up it is more flattened for easier pounding. See picture below.
- Pound chicken to about 1/4 inch.
- Cut about 2 tbs of frozen butter compound and place in the middle of the chicken breast.
- With toothpicks, fold over ends of chicken and secure in place. Make sure all ends are secure so that the butter doesn’t come out. See picture below.
- In a bowl whisk eggs with salt and pepper.
- Put Panko bread crumbs in a bowl.
- Put chick breasts in egg wash then coat well with Panko bread crumbs. Set aside.
- [b][br]To cook chicken[br][/b]
- In a 12 ” saute pan, heat oil until the temperature reaches 350 degrees.
- One chicken at a time, fry on each side until golden brown. Remove from oil and put cooked chicken in a baking pan. Repeat this for each breaded piece of chicken.
- Once all chicken is browned, place in a 350 degree oven for 20 minutes or until chicken reaches 160 degrees. Don’t poke too many times with the thermometer- the butter will release!
- Serve and enjoy!
Pounded out chicken breast
Folded up chicken breast
Chicken sauteing in oil