Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce - How to Make Chicken Kiev

Hi, I'm Chef John from foodwishes.com Chicken kyiv, that's right, I wanted to

make

an authentic Russian recipe in honor of the Sochi Olympics and by Russian of course I mean Ukrainian and by Ukrainian of course I mean I mean French, but if it

make

s you feel better, this wasn't even called

chicken

kyiv until a New York restaurant started calling it that, but anyway, despite being as Russian as a corn dog, it's still a of the most delicious

chicken

recipes ever and this is how it's done. step one here we are going to make some

garlic

butter

and to do that I am going to present my new olive wood mortar oh she is a beauty and I am going to add two small cloves of

garlic

or one very large one that has been minced a little, We're also going to give it a big pinch of salt to help it grind and we're going to go ahead and mash it thoroughly, which these things are perfect for, although the bottom wasn't flat enough.

I put this underneath, but anyway we're going to crush the garlic and once we do that, we're going to add some chopped Italian parsley or as the Italians call it parsley and we're going to give it a whack for about a minute and at that point we're going to put a little bit of

butter

and we'll go ahead and mash until it's well blended and once the garlic parsley butter is ready and sure, if you don't have one of these, you can just chop it up. parsley, chop the garlic, mix it with the butter, but this is much better, you will get a much stronger, more intense garlic flavor, it will also hit the parsley enough to let some of the chlorophyll into the butter. which will give it a glorious color and once our butter is mixed well, we'll go ahead and transfer it to a piece of plastic wrap and stick it in the refrigerator to harden a little while you prepare our chicken

breast

s and there they are.

I have two

breast

s and we are using good sized breasts, weighing about eight ounces each and yes, this will work with smaller breasts, but using larger breasts will increase your chances of success. Picking one of those Real Housewives shows and by the way, if they come with that little tenderloin with a chicken finger attached, go ahead and take it out, they should look like this and then what we're going to do before we fill them is pound them. Let's take this out, so we're going to place what was skin side down on the plastic and then we're going to put another piece of plastic on top and we're going to take our meat grinder and grind it up pretty fine, I'll say about a quarter of an inch just to give you a measurement. , but it could be a little bit thinner than that, okay, you just don't want to go through it, so let's take it out and it should look like this before filling. which we're going to go ahead and season that with a little bit of salt and freshly ground black pepper and once that's seasoned we're going to go ahead and take half of our butter and place it right in the center of that slightly wider end of the chicken In fact, let me turn it over to make it easier to see, so that the butter goes to the center of the widest end of the breast and then what we're going to do is take this longer, thinner piece and turn it over onto the butter, yes, flip it. flap is an official culinary term, but we're going to use that chicken flap to fold and wrap the butter and then we're going to bring all the edges together like this and that's going to trap the butter in the center and if you follow the rest of the steps correctly, that won't happen. it's going to leak out and by the way, we're not relying on this, we're not going to use skewers, we're not going to use toothpicks, so we're going to catch our herb butter in the center of this, all naturally. no performance-enhancing fasteners, so bring the meat together that way, which will give you a soft top and a very sturdy bottom.

We're going to place it on the plastic like this and then we're going to bring the edges of the plastic together and we're going to give it a little twist not too tight, just enough to hold it all together and then we're going to put it on a plate and then all we have to do is put them in the freezer for about half an hour until they start to set. firm, we don't want it frozen, we just want it frozen enough to hold the bottom together, so even though the sides still feel a little soft where we put all the meat together on the bottom, it should be frozen enough to make bread and of course, Of course, we're going to use the classic three-season breading system, first we're going to dredge it in seasoned flour, all that's flour with a little salt added, and then after it's been completely dredged in flour , we will go. go ahead and put it in an egg wash, which is just a couple of eggs, and then once it's completely covered in the egg wash, the last stop is this bowl of panko breadcrumbs.

You could use regular breadcrumbs for this, which is actually more traditional, but I like panko a little spicier, a little crunchier, and a little more multifaceted, but anyway we're going to go ahead and bread it in panko and when we're sure it's completely covered, we'll go ahead and put it back up. plates on top of some extra breadcrumbs and we're going to go ahead and put it back in the freezer for exactly 15 minutes. We want them to firm up just a little bit before we fry them, so put them in and that's going to be the perfect amount of time to heat the oil, which I'm officially going to say is 350, although I didn't wait, mine was like 300, by the way , I'm a little impatient, by the way, next year's oil are you going to use.

I want a pan lined with aluminum foil because after frying they're going to go straight into the oven and then once our oil is up to temperature and our chicken has been in the freezer for 15 minutes, we're going to place it seam side down and we're going to let Let it fry like this for exactly one minute, so after a minute, turn it over and we will leave it on the other side for about a minute. Okay, we're not going to cook it in the oil that we're just sealing it and starting to form the crust and don't be scared, some of those seams might open just a hair, okay, the butter doesn't come out and then we'll take it out, we'll let let the excess oil drain and we will burst it. on a baking sheet lined with aluminum foil and we're going to finish them in the oven, but first I want you to sprinkle a little more salt on top.

I think I heard that keeps the top a little crispier, I don't know. then we'll mark our territory a little bit here with a shake of cayenne and at that point they're ready to go into the center of a 400 degree oven for exactly 15 minutes if you're using the same size chicken breast as me. or until they look like this, check it, they should be wonderfully golden brown and we will talk about testing cooking on the blog. It's a little tricky because you can't cut this and then we'll let them rest. for five minutes, this is essential if for some crazy reason you cut into them, you might see a little bit of pink here and there, but as they sit and rest for five minutes they will finish cooking perfectly and at that point you can transfer this to your plate and if you're thinking, hey, you forgot the

sauce

, no, no, no, you forgot it was in it, so I'll grab a fork and a knife and what you're about to witness can never go unnoticed.

Check this out, one of the great places in all of chicken cooking, that beautiful chicken breast

crispy

on the outside, moist and tender on the inside and of course that amazing garlic and herb butter drizzled over everything, it's truly amazing and I sure realize this takes a little work. of preparation, but you know, like everything in life, what you get out of something depends on what you put into it, so I really hope you give this a try. Visit foodwishes.com for full ingredient quantities and more information. always and as always enjoy yourself