Chicken Kiev

Chicken Kiev

The famous Chicken Kiev is made from a piece of chicken meat on the bone. To make this dish you will need the upper part of the chicken – the breast with the wings.

Oxana Putan
Serves 2
Upper part of the chicken (breast with wings)
1 oz butter
One quarter of a lemon
1 tablespoon flour
1 egg, beaten
3 tablespoons bread crumbs
1 cup vegetable oil for deep-frying
Pinch of salt
Image 1

Cut off the 2 lower parts of the wing leaving only the upper piece – with the largest bone.

Image 3

Take off the skin and clean the end of the bone that will be sticking out like a handle.  

Image 5

You can cut the meat off the bone completely or just push it with a knife towards the rest of the meat.

Image 7

Remove the bones and cartilage from each half of the chicken breast.

Image 9

You should end up with 2 equal pieces of boneless chicken breast with a wing bone in each.

Turn the meat so that the smooth side of the meat faces down. 

Image 11

Cover with the plastic film and pound well to make it as wide as possible (with the bone-handle on top).

Image 13Image 14

Remove the film. Sprinkle with the salt and lemon juice.

Image 16

Cut the butter in 2 pieces. Place a piece of the butter in the middle of the chicken.

Image 18

Roll up the chicken. The bone should be sticking out about 1 inch. The lower part of the roll should be folded in to seal the butter.

Image 20Image 21

Roll the meat in the flour, dip in the egg and thoroughly roll in breadcrumbs.

Image 23Image 24Image 25Image 26Image 27

Place the rolls inside a freezer for 15 minutes. This is necessary for the butter to stay inside the roll during frying.

Image 29

Pour the oil into a deep frying pan or a stew-pot and heat it. Cook the chicken rolls on all sides only till they’re golden-brown all over.

Image 31Image 32Image 33Image 34Image 35

Then take the Chicken Kiev out of the frying pan and transfer to a baking tray.

Image 37

Place into a preheated oven (400F) and cook for another 8-10 minutes.

Make decorative covers out of paper napkins and wrap the tips of the bone-handles.

To make these covers, fold the napkin lengthwise, then fold again and make scissor cuts along the folded edge till about a half-inch is left. Wrap the cover around the bone and fasten by tucking the edge under, then fluff the cut part making it look like a flower. These covers protect the fingers from grease when you pick the Chicken Kiev up by the bone-handle.

Image 39

Serve hot. The butter should leak out when the Chicken Kiev is cut.

Оставить комментарий
Другие рецепты
Image 0
Chicken Cutlet in Eggs
tender chicken fillet "sealed" in an omelet.
Image 1
Chicken Breast in Cheese Crust
This dish is delicious while incredibly easy to make. The cheese crust really dresses up an otherwis...
Image 2
Classic Russian Burgers “Pozharskie”
The butter will melt inside the burger and will spill out onto a plate when the burger is cut.
Image 3
Chicken Kiev
The famous Chicken Kiev is made from a piece of chicken meat on the bone. To make this dish you will...
Image 4
Chicken Soup with Homemade Noodles
Serve in individual bowls and enjoy!
Image 5
Chicken Schnitzel
juicy chicken in a crispy crust.
Image 6
Chicken LegQuarters Stuffed with Eggs and Green Onion
Another recipe for making boneless chicken legs.
Image 7
Chicken Leg Quarters Stuffed with Mushrooms
juicy filling and no bones.
Image 8
Chicken on a Jar
The chicken should be crispy on the outside and moist on the inside.
Image 9
Chicken Filet in Heavy Cream
This is a very quick and easy dish.
У нас также ищут: 
пожарские, пирожки, голубцы