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

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

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

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

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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. 

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

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

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

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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.

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

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

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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.

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

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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.

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

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