Chicken Kiev or Kievan chicken is a dish of Ukrainian gastronomy and is also one of the favorite foods of Ukrainians. It is a recipe very similar to that of chicken cordon which is made in a short time. It is chicken stuffed with a filling of butter and seasoned herbs, then breaded and fried, this recipe has no difficulty. So discover the recipe for a crispy and tender chicken Kiev from the inside.
INGREDIENTS
- 4 cloves of garlic
- 4 pieces of chicken breast
- Half a cup of flour
- 150 g breadcrumbs
- A teaspoon of pepper
- Half teaspoon of black pepper
- 3 sprigs of flat parsley
- 1 branch of complexion
- 60 g butter
- A tablespoon of lemon
- 4 eggs
- Oil for frying
Total time
Preparation: 15min Rest: 30min Cooking: 45min
INSTRUCTIONS
1
To begin, first debone your chicken pieces, then remove the skin, season with salt and pepper and set aside;
2
Then, you have to make the stuffing with butter and herbs. It is better to use unground spices and grind them yourself in a mortar. To do this, put your peppercorns and black pepper in a mortar, the complexion, pound properly until the mixture is smooth. Then add the parsley leaves, a pinch of salt and pound a second time; However, if you use ground spices, it is not a big deal. In this case, you only have to make the mixture of pepper, pinch of salt, butter in a salad bowl. Then finely chop the parsley and add them correctly to the mixture in the salad bowl;
3
Then add the butter to the mixture and mix well;
4
Then put the preparation in a plastic and shape it into a sausage shape and place in the freezer until it is firm. About 20 to 30 minutes depending on the power of your freezer;
5
Using a small, sharp knife, generously poke a hole in each piece of chicken.
6
Remove the butter mixture from the freezer and cut into four slices (since we have four pieces of chicken) and insert a slice of butter into each piece of chicken. Close properly to prevent the butter from leaking during cooking, use the toothpicks to seal the ends.
7
Then break the eggs into a deep plate and beat. Also place the flour and breadcrumbs in two separate plates; Prefer all-purpose, unbleached flour.
8
Dip each piece in the flour, then in the eggs, then in the breadcrumbs. Dip a second time in the eggs then in the breadcrumbs to have a nice crispy crust; Note that each time you dip the chicken in the flour or breadcrumbs, you must shake a little bit to remove the excess and so that the preparation is done properly.
9
Now heat some oil to frying temperature in a deep fryer or frying pan and fry the chicken pieces until they are golden brown. For each side you can fry for about five minutes to give the breadcrumbs time to become golden brown and crispy;
10
Finally, place the chickens in the oven preheated to 180 degrees for 20 minutes to perfect cooking; Your chicken kyiv is ready, serve hot. You can accompany for example with boiled green beans or a small salad of your choice. Enjoy your meal!
Note:
It is possible to store your chicken Kiev while maintaining its quality. To do this, simply: Wait until the mixture has completely cooled to room temperature by placing them in an open container. Then, place them in an airtight container or resealable bag and refrigerate. Store in the refrigerator for up to 3 days. To reheat your chicken Kiev, remove from the refrigerator and let them sit at room temperature for about 15 minutes to prevent the butter from hardening. Then reheat in the microwave, covering with vented plastic wrap to prevent them from drying out. Or, place in a hot skillet with a little oil or butter until heated through. Make sure the internal temperature of the chicken reaches at least 165°F before eating to avoid bacterial contamination.
