Thursday, March 1, 2012

Chicken Kiev

Chicken Kiev originated in Ukraine.  Kiev is the capital of the country...so there goes the name kiev.  But Russians, however, claims that this dish has its origin in Moscow and that it was invented in Moscow Merchants' Club in the early 20th century. 

Later it became popular in Russian restaurants.  it was introduced in Britain in 1976 and became Marks and Spencer's first ready made meal.  Basically it's a boneless chicken, pounded and rolled around garlic butter and herbs which can be fried or baked.  (wikipedia, Ukraine food history)

This is one of my husband's favorite.  Early in our marriage, I have noticed that my husband would always order either chiken kiev or chicken parmigiana whenever we go out for tea (dinner) so I asked him why.  He said, "I've always loved chicken...with lots of garlic and butter on it."  So this is the reason why I really had to find out how this one would be cooked.  I think it's a bit complicated ...I mean the recipe.  I came across this recipe of Masterchef judge (UK) John Torode.  I think this is the easiest chicken kiev recipe that I have found...so I really have to test it.  The result was really yummy...juicy...oozing with butter and garlic.

Here's the recipe so you can also try it.

4 chicken breast
1 large egg, beaten
100 g plain flour
1 tsp paprika
150 g fresh white breadcrumb
oil for frying

Garlic Butter Stuffing
150 g butter, softened
2 large garlic cloves, crushed
1/2 lemon, zested + 2 tsp juice
handful flat - parsley, finely chopped

Mix the garlic butter ingredients and season with a little salt.  Put on clingfilm and roll into a long log, about the width of a very fat thumb.  Chill until firm.
Lay the chicken breast flat on a board  with the side  that had the skin on downwards.  Make a cut lengthways in from the edge. then keep gently slicing until you have a butterflied the breast.  Repeat with the other breasts.
Divide the butter into 4 smaller logs.  Put a log in the middle of breast then wrap the chicken around so it is still the same shape but a little fatter in the middle. 
Mix beaten egg with a splash of milk and season well.  Combine the flour and paprika on a large plate then put the bread crumbs on another.  Roll each breast in the flour, then in the egg and then in the breadcrumbs.  Put in the fridge for 20 minutes to set.
Heat a 1 cm depth of oil in a large fyring pan.  Gently cook the chicken for a few minutes until golden brown, then turn and color the other side.  Think about the way the chicken will be presented, and put the opposite side to the join down first, as once you start to turn the chicken, the breadcrumbs can get a bit messy.
Take the chicken from the pan and put on a baking tray covered wiht baking parchment.  cook in a 190C for about 15 minutes, until crisp and golden.

Note: cling film is cling wrap, and parchment is baking paper...

A comment or two will be appreciated...



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