Homemade Chicken Kiev Recipe - Laura Vitale - Laura in the Kitchen Episode 884
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Chicken kotlet of Kiev - Cooking with Boris
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Kiev kotlet or Chicken Kiev or simply Deep fried butter wrapped in chicken is a slav dish made of breadcrumbs, eggs, some chicken and of course the lot of skill.
Is not very hard to make. Just make sure you do not cook them too long in the oven or they can start spilling the buttery mix from inside.
Serve with.. a fork.
Shopping list:
butter (250g)
garlic
parsley
dill
chicken breast (one full breast makes 2 kotlet)
eggs 6
flour
breadcrumbs
1L oil sunflower
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uamee - PISKA SOSISKA
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Welcome to the official Life of Boris YouTube channel! On this channel, you’ll find a variety of Gaming, Cooking, Reviews, Animation and Tutorials content, including Slav games, GTA gameplay, Live gaming, On a Budget recipes, Slav cooking, How to Make guides, Country Reviews, Car Reviews and animated content.
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Guy Fieri Cooks Chicken Kiev with His Mom Penny | Guy's Big Bite | Food Network
Guy Fieri is in the kitchen with his mom, Penny Ferry, and they're cooking up crispy, juicy, buttery Chicken Kiev that's literally oozing with flavor!
#GuyFieri #GuysBigBite #ChickenKiev #FoodNetwork
Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax!
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Chicken Kiev
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 3 hr 45 min (includes chilling time)
Active: 45 min
Yield: 4 servings
Ingredients
Compound Butter:
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup cream cheese
1/4 cup grated pepper jack
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless ground chicken (mix of white and dark meat)
Breading:
2 cups all-purpose flour
4 eggs, beaten
2 cups seasoned Italian breadcrumbs
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Oil, for frying
Directions
For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure.
Place it in the freezer until completely solid, at least 3 hours.
Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.
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Guy Fieri Cooks Chicken Kiev with His Mom Penny | Guy's Big Bite | Food Network
James Martin's Classic Chicken Kiev | This Morning
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James Martin is in the kitchen cooking us a dish loved across Britain, as he makes Holly’s favourite - Chicken Kievs.
Broadcast on: 12/0219
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Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Zoe and Dr Ranj answer all your health questions, stay stylish with Gok Wan's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
Chicken Kyiv | Chicken À La Kiev | Stuffed Chicken Breast | Chicken Kiev By Varun | Get Curried
Chicken À La Kiev | How To Make Chicken À La Kiev | Chicken Kyiv | Stuffed Chicken Breast | Garlic Butter Chicken Breast | Garlic Butter Stuffed Chicken | Chicken Kiev | Easy Chicken Recipe | Chicken Breast Recipe | Herbed Chicken Breast With Mashed Potato | Mashed Potato Recipe | Chicken Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Chicken À La Kiev with our Chef Varun Inamdar.
Introduction
Chicken À La Kiev or Chicken Kiev is a breast of chicken stuffed with butter, garlic, and parsley, rolled, breaded, and either fried or baked. In this recipe, the chicken breast is filled with herbed butter, with the edges of the breast pressed tightly so that the butter doesn't dribble out while cooking. The chicken breast is then, rolled in refined flour, dipped in beaten egg mixture, breaded, and frozen for about 30 minutes before deep frying. Do try this scrumptious Chicken Kiev today & let us know how you like it in the comments.
Preparation of the Filling
1/4 cup Butter
1/4 cup Parsley Leaves (chopped)
2 tbsp Garlic (crushed)
Salt (as required)
Black Pepper (as required)
Stuffing the Chicken
2 Chicken Breasts
For Mashed Potatoes
2 tbsp Butter
1/2 cup Potatoes (boiled, peeled & mashed)
2 tbsp Fresh Cream
Salt (as required)
Black Pepper (as required)
For the Veggies
1 cup Blanched Vegetables (french beans & carrots)
Salt (as required)
Black Pepper (as required)
Before Frying
2 Eggs (beaten)
Salt (as required)
Black Pepper (as required)
Refined Flour (for dusting)
Bread Crumbs (for coating)
For Frying
Oil
#ChickenALaKiev #ChickenRecipes #GetCurried #TheBombayChef #VarunInamdar
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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!