Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce - How to Make Chicken Kiev
Learn how to make a Chicken Kiev Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Kiev Recipe!
Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter and Parsley Sauce
Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce – I will show you How to Make Chicken Kiev with a little less butter - is it healthy I’ve no idea – Is it tasty – you betcha!
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Ingredients
2 Chicken breast
Cloves garlic
Small handful of parsley or 1 tbsp dried parsley
100g butter
Pinch of salt
2 eggs for dipping
Flour
Breadcrumbs
Salt
Pepper
Garlic powder
Oil
Shallow fry all side 3-4 mins
Oven 170 fan – 190 no fan – 20 – 25 mins
#chickenkiev
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Chicken Kyiv ???? #shorts
Chicken Kyiv
Ingredients
- 4 cloves garlic
- Small handful picked parsley, cut fine
- Salt to taste
- 200g softened butter
- 4 chicken breasts
- 100g flour
- 200g panko bread crumbs
- 2 eggs beaten
- Oil for frying
- Mash and greens to serve
Method
1. To make the butter, start by pounding the garlic with a pinch of salt and parsley in a mortar and pestle
2. Add the butter and mix until it’s well incorporated
3. Place the butter onto clingfilm and roll into a log. Place into the fridge to set
4. Butterfly the chicken breast and pound slightly to make it even and flat
5. Cut the now set butter into 4 and place 1 piece into the centre of each chicken breast
6. Using clingfilm to firmly roll the chicken over the butter and place into the freezer to set for 1 hour
7. To crumb the chicken, have a breading station set up and first dust it with flour, then into the egg and finally the bread crumbs
8. Place the chicken back into the fridge to set for at least an hour before you cook it
9. Preheat the oven to 180c
10. Place the oil into a pot and bring to 170c. Fry the kyiv for 4-5 minutes or until golden brown
11. Remove from the oil and onto a tray into the oven for 15 minutes or until you reach an internal temp of 70c
12. Let it rest for 3-4 minutes before serving with mash and greens
13. Enjoy!
Dump and Bake Chicken Kiev Casserole
The classic Chicken Kiev is deconstructed and transformed into an easy 10-minute dump-and-bake casserole! In this one dish meal, a creamy chicken filling is studded with fresh parsley and garlic, and then topped with a buttery herb-seasoned crust. Finished with a dash of fresh lemon, it's a comfort food supper that will become a staple on your weeknight menu!
this is my go-to weeknight chicken thigh dinner #shorts
cooking for myself · part xli
@chefsteps i love y'all
chicken thigh · kale salad · sweet potato purée
drink · Tokyo Black [Porter] (Yo-Ho Brewing Co)
#chicken #kale #sweetpotato #puree #chickenthigh
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
________________________________________
RECIPE • CHICKEN + KALE + SWEET POTATO
CHICKEN THIGHS
serves as many thighs as you can fit comfortably on a skillet
chicken thighs
salt + black pepper
chicken fat or any oil
cast iron skillet
thermometer
method
salt and pepper both sides of your chicken thighs
optional - trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work)
place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight)
preheat oven to 400F
heat a skillet over medium heat, add 1 tbsp chicken fat/oil
place chicken, skin-side down, and let skin cook
check periodically for 5-8min, you want have a golden brown skin
once skin is done, flip thigh skin-side up
place skillet into oven
cook for about 7min, depends on thickness of thighs
use a thermometer and cook until min. 165F, all the way up to 185F
be careful not to bare-hand that pan handle, use towels/mitts!!!
plate on top of kale salad and sweet potato purée
SWEET POTATO PURÉE
serves 4
~1.1 lbs / 500 g - sweet potato or yam
7.5 tbsp butter / 100 g butter
~0.5 cup / 100 g - water
0.5 tbsp / 4 g - salt (or to taste)
method
peel the skin off sweet potatoes/yams
slice into approx. 1cm pieces
in a pot over high heat, add all ingredients
place lid on until you hear boiling, then remove lid
reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min)
add everything to a blender (or use an immersion blender) and blend until smooth
adjust seasoning if need be
either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross)
KALE SALAD
with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well.
salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together.
~0.5 lb / 200 g - kale (lacinato variety)
~2 tbsp / 28 g - extra virgin ???????? olive oil ????
~4 tbsp / 80 g - fresh lemon juice ????
80 g - golden berries (dried)
60 g - pine nuts
salt + black pepper
fresh grated parmigiano-reggiano
method
wash your kale, drain, and drizzle some olive oil + lemon juice on
optional - massage kale leaves, this helps break down fibers in the plant
with a sharp knive, cut very thin slices of kale (include the stem too)
in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan
mix thoroughly, taste, and adjust to your liking
too acidic? add olive oil/parmigiano
too salty? add olive oil/lemon juice/kale
too bitter? add lemon juice/kale/salt/parmigiano
Chicken Kiev Recipe | Sorted Food
It's a classic. A family favourite... and this homemade version is so so simple, and utterly delicious!! We're talking about some serious next level kiev here.
Roasted garlic and herby butter oozing out of a succulent chicken breast, coated in crisp golden breadcrumbs. WIN!
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