Chicken Kiev

Chicken Kiev

Ingredients
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1-2 Tablespoons chopped fresh tarragon
  • 6 tablespoons unsalted butter
  • 4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
  • salt and pepper to taste

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 1 pinch cayenne pepper
  • 2 cups vegetable oil for frying, or as needed

Directions 

Combine well: butter, parsley, tarragon, pressed garlic, 1 teaspoon salt. A stand mixer works well to make sure everything is well incorporated. Place mixture on plastic wrap or parchment paper and roll into small log; place in freezer or refrigerate until firm, at least 30 min.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Use a filet knife to separate large breasts in half lengthwise so they are not so thick and unmanageable. To help prevent sticking, it may help to squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken lightly with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter in the center of the large end of each breast. Fold the narrower end of each breast over the wider end to form a tight pocket around the butter, then gather in sides. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. You should have a tight round ball when you are finished. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight; or, alternatively, chill in the freezer til firm, about 30-45 minutes.
This is a good day ahead for company recipe. If making a day ahead, stop here and continue the following day

  2. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  3. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  5. Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  6. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
  7. If you did it right, you will have a lovely golden chicken ball with no butter seepage until you cut into it to eat it. 

Comments

Post a Comment