Chicken Kiev recipe from Chef Bobby

This recipe for chicken kiev comes courtesy of Chef Robert Nahra from Lakeland Banquet and Event Centre. 
Chicken Kiev Ingredients:
4 Chicken Breasts
2 eggs, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste
Kiev Butter: (if you don't have some of the spices, just omit them, Really!)
8 Tbsp Butter, at room temperature
1 garlic clove, minced
1 Tbsp lemon juice
2 Tbs chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
For this recipe I will be using a pestle mortar.
How to make Kiev Butter:
1. In a medium bowl, mash or cream together 8 Tbsp of softened butter with 1 garlic clove minced, 1 Tbsp lemon juice, 2 Tbsp finely chopped fresh parsley,  1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾" thick, cover with plastic wrap and place in freezer while working on everything else.
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them with a mallet hammer to 1/8" thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
(Roll all 4 of the chicken breasts the same way).Wrap in plastic wrap snug and Place in the freezer on a plate for twenty minutes.
Gently cover the finished chicken in flour, dusting off the excess flour. Next, dip it in the egg and finally cover chicken with bread crumbs (gently shake off excess).place in freezer again for fifteen minutes.
Remove from freezer and fry
Heat 1" canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 ° F). Initial heating should be to about 350° since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
Remove chicken to a baking dish. Once all 4 pieces are done, bake for 18 to 20 minutes at 350°F.Then drain on paper towels for 2 minutes before serving.
Lakeland Banquet & Event Centre
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