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Chicken KievTheWorldWideGourmet.com

Flavors of Russia

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:321.9 kcal

Proteins:14.1 g

Fats:22.9 g

Carbohydrate:14.8 g

Fibers:0.8 g

Sugar:0.7 g

Cholesterol:114.3 mg

Sodium:338.7 mg

Calcium:36.2 mg

Energy:968 kcal

Proteins:42.4 g

Fats:69 g

Carbohydrate:44.4 g

Fibers:2.3 g

Sugar:2.1 g

Cholesterol:343.8 mg

Sodium:1018.6 mg

Calcium:109 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

thick boneless chicken breasts

**Breading

250

ml

bread crumbs

2

eggs

125

ml

flour

**Garlic-parsley butter

250

g

butter

3

cloves of garlic, minced

1/2

bunch parsley

juice of half a lemon

salt and pepper

**<a href="http://www.theworldwidegourmet....

250

g

butter

METHOD

  1. Make the garlic-parsley butter by combining all the ingredients in a food processor or mortar.
  2. Prepare the clarified butter (tip 1).
  3. Make a cavity the length of the chicken breasts, being careful not to cut through the sides, otherwise the butter will escape.
  4. Using a piping bag, stuff the chicken breasts with the garlic-parsley butter.
  5. Bread the breasts by dipping first in flour, then in beaten egg, then bread crumbs.
  6. Cook in a skillet in clarified butter for 8-10 minutes on each side.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Chardonnay

CHEF'S NOTES

This famous method of preparing chicken or pheasant is not of Russian origin as the name Kiev would imply. It was invented by the Frenchman, Nicolas (Francois) Appert (1749-1841), brewer, pickler, confectioner, and chef who discovered the principles of canning and preserving food.

Empress Elizabeth Petrovna (1741–1762) of Russia preferred French foods and fashions, and by the late 18th century wealthy Russian households were hiring French chefs, or sending their cooks to train in France. Because of this, French dishes were widely imitated.

It is generally thought that early New York restaurants trying to please the many Russian immigrants gave the dish the name Kiev. The name went back to Europe and was adopted in many places. After World War II, Chicken Kiev became popular in Russian restaurants.

Tips
(1) If you don't have clarified butter, substitute equal parts oil and butter.

You can prepare the dish in advance.



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