Chicken Kiev

привет! Hello! When people think of Russia, they think about the Russian revolution, Molotov, Stalin and Lenin. When I think of Russia, it sort of reminds me of my childhood, watching Anastasia and being saddened at the demise of the Russian royal family and the disappearance of the czar's daughter, Anastasia at the hands of the wicked and villainous Rasputin. I was so excited about the movie, I even had the soundtrack.

However, when I think of Russia, I also think of Chicken Kiev. This delicious stuffed, breaded chicken breast is hearty and a little calorie heavy because of the butter. But if you're not worried, this is gonna be a great, easy dish to make.

A super brief history of Chicken Kiev, according to my favourite unauthenticated site: Wikipedia:

Chicken Kiev is a popular sandwich of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.

This famous method of preparing chicken is probably not of Ukrainian origin as the name Kiev, the national capital, would imply. The Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski) in one of the Soviet restaurants in later years.

Chicken Kiev!

Ingredients

8 tbsp(1 stick) unsalted butter, room temperature
1 tsp dried parsley
1 tsp dried tarragon
1 tsp salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 tsp water
2 cups bread crumbs, plus 1/4 cup for fillingVegetable oil, for frying

Directions

1.Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer
2. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer
3. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap
4. Squirt chicken lightly with water and squirt the top of the plastic wrap as well
5. Pound to no less than 1/8-inch thickness
6. Season each piece of chicken with salt and pepper7. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast
8. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly
9. Repeat with each breast
10. Place chicken in refrigerator for 2 hours, or up to overnight
11. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan
12. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F
13. Dip each breast in the egg mixture and then roll in the bread crumbs
14. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F15. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Hope you've enjoyed cooking and eating the chicken Kiev. Russia bids you pleasant eating and goodbye. до свидания!

From me to you

Buon Appetito!

Lisa Rhooms