Video:Chicken Kievwith Natasha Levitan
Chicken Kiev is a rich and decadent dinner made by stuffing seasoned butter into chicken breasts. Find out how to easily cut and stuff the chicken, and see how to fry it to perfection.See Transcript
Transcript:Chicken KievHi, this is Natasha Levitan for About.com. Chicken Kiev is a classic dish made by stuffing seasoned butter into chicken breasts.
Origins of Chicken KievThis method of preparing chicken is not of Eastern European origin however, it was invented by a Frenchman Nicolas Appert in the 18th century. And because Russian court preferred French food and fashion, Russian cookbooks contained many French recipes. The name Kiev was given by early New York restaurants trying to please many Russian immigrants. Let me show you how to make this delicious dish!
Chicken Kiev IngredientsYou'll need:
- 1 cup butter
- 3 cloves minced garlic
- 2 tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 chicken breasts
- 2 eggs
- 2 tbsp. flour
- 11/2 cups dry bread crumbs small plastic bag
Mix the Kiev FillingThe butter you are using for Chicken Kiev should be at room temperature. In a medium bowl, combine butter, parsley, garlic, salt, and white pepper. Mix ingredients together until well combined. Pour into small dish. Make an incision on a small plastic bag and spoon in your butter-parsley mixture.
Prepare the ChickenUsing a paring knife make an incision in the chicken breast and widen it into a pocket. Fill the pocket with butter mixture. Place your chicken kiev into a shallow dish and refrigerate for 30 minutes until the butter inside has hardened.
Batter and Fry the Chicken KievNext prepare the dips. In shallow bowl, beat eggs. Dip each chicken breast into the egg mixture, then into flour, back into egg mixture, then into bread crumbs.
Heat oil in medium skillet. Place chicken breasts in the pan and turn the heat to medium. Cook the chicken on each side for 5-6 minutes until the chicken is golden brown and cooked through. Be very careful about handling the chicken with the fork as not to pierce them before serving.
Serve the Chicken KievAs soon as the chicken is done, serve immediately. And warn the guests to be careful about the hot butter in the center of the chicken breasts.
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