Chicken Kiev

_blank_ · 25-01-2009 11:18pm #1

I'm looking for a little help here.

I made myself some Chicken Kiev from scratch this evening, and they were delicious, if I do say so myself

However, something went a bit wrong for me, and I was wondering how to remedy it.

First off, I'll give the recipe.

2 Chicken Breasts
40 grams butter
2 tablespoons fresh chopped parsley
2 teaspoons lemon rind
2 teaspoons fresh lemon juice
half a clove of garlic

flour
wholemeal breadcrumbs
egg and milk

Soften, but not melt, the butter and add the garlic, crushed, the lemon rind and juice and the parsley, then mould it into a rectangle, wrap in foil and stick in the fridge to re-harden. While this is setting you then...

...have to put the chicken breast in between two bits of cling film and whack the bejaysis out of them, until they are a quarter of an inch thick, flat.

When the butter mix has set (~ half an hour) you then remove it from the foil, section it into two equal parts and place it in the middle of the chicken breasts, then fold the chicken breasts around the butter mix, stick with cocktail sticks and put back into the fridge to settle, about 45mins to an hour for this.

take them back out, roll in flour til coated, dip in egg, and then in the breadcrumbs, then back into the fridge for 20 minutes.

Back out, back in the egg and back in the Breadcrumbs.

All grand up until now, but the next bit is where I faltered.

It said in the recipe to half fill a pan with oil, so I did that, heated it up, and put the two covered bits of chicken in, one at a time.

They looked cooked, all brown, if anything the breadcrumbs looked a bit overdone, nearly burnt, but when I sat down to eat them I discovered that the chicken toward the middle wasn't cooked at all, so I had to leave one of them, I bunged the other one in the oven for about fifteen more minutes, and it came out lovely, if not a tad burned on the outside.

I suppose the obvious conclusion is to leave them in the oil for less time until they "look" ok, then whack them in the oven for the rest of the time.

They held together perfectly, which I was impressed with, and I suppose the hot oil helped with the sealing of them.

Basically, I'm just looking for some tips with these, as I plan on serving them at a dinner I'm having ina few weeks.

Thanks

John Mason · 27-01-2009 2:41pm

oh you lock my thread which had a reply and kept yours open with no replies

mod conspiracy, i tells you

P. Breathnach · 27-01-2009 2:44pm

pink fluffy bunny wrote: »

oh you lock my thread which had a reply and kept yours open with no replies

mod conspiracy, i tells you

Well, it has a reply now!

_blank_ · 27-01-2009 2:46pm

pink fluffy bunny, please don't argue moderation decision on a thread, please take any complaints to HelpDesk, thanks.

John Mason · 27-01-2009 2:48pm

Des wrote: »

pink fluffy bunny, please don't argue moderation decision on a thread, please take any complaints to HelpDesk, thanks.

er helllo..............scabby melted hand here ?

Swampy · 27-01-2009 2:50pm

would you not just bake them instead of frying?

John Mason · 27-01-2009 2:53pm

Swampy wrote: »

would you not just bake them instead of frying?

well, i was wondering if was possible to bake them instead? as the our recipe said to fry them?

especially, as my OH dropped one of them in the hot oil and melted my hand quiet badly.

would you know how long to leave them in the oven for?

and what about the butter melting and running out

Faith · 27-01-2009 3:00pm

I assume briefly frying them helps get the breading crisp, as it could go quite soggy in the oven. Some butter will melt out, that's unavoidable, but you should just pour it back over them when they're cooked. Try only frying them briefly to seal the breadcrumbs, then pop them in the over for 30 minutes or so maybe?

Mr Magnolia · 27-01-2009 4:40pm

What Faith said, I'd only use a little oil in the pan just to brown the breadcrumbs not the 'half-full pan' that the recipe advises, no need to use that much.

I love a good coleslaw with a Kiev for some reason.

_blank_ · 28-01-2009 12:37pm

Mr Magnolia wrote: »

I love a good coleslaw with a Kiev for some reason.

Oh my god.

This is what was missing.

Thanks.

No1XtinaFan · 30-01-2009 2:19pm

Ok, I'm a first time cook lol and I wanna try this for my bf coz he does all the cooking.

Anyway, just wondering does it have to be fresh parsley? I have dried parsley from a one of those schwartz jars and also do I need the lemon rind or is the lemon juice alone ok?

Oh also where do I get bread crumbs?:o sorry!!!!

John Mason · 30-01-2009 2:25pm

No1XtinaFan wrote: »

Ok, I'm a first time cook lol and I wanna try this for my bf coz he does all the cooking.

Anyway, just wondering does it have to be fresh parsley? I have dried parsley from a one of those schwartz jars and also do I need the lemon rind or is the lemon juice alone ok?

Oh also where do I get bread crumbs?:o sorry!!!!

I would recommend fresh parsely, as it has a completely different taste but i am sure the dried will be fine.

Yes, you need to buy a lemon, they were really easy to get hold of

bread crumbs - you get some stale bread and a grater and rub the bread up and down against the grate and you get bread crumbs or else just lash the bread in to a blender.

if you want to be really lazy you can buy bags of bread crumbs in the supermarket

No1XtinaFan · 30-01-2009 2:34pm

pink fluffy bunny wrote: »

I would recommend fresh parsely, as it has a completely different taste but i am sure the dried will be fine.

Yes, you need to buy a lemon, they were really easy to get hold of

bread crumbs - you get some stale bread and a grater and rub the bread up and down against the grate and you get bread crumbs or else just lash the bread in to a blender.

if you want to be really lazy you can buy bags of bread crumbs in the supermarket

Thanks, well I need to go out to get a lemon so I may try get the parsley than, can I get that in a supermarket too? I'm sorry if I sound like an idiot but I NEVER cook!! I'm just so bad at it and he's so good!!!! thanks again

No1XtinaFan · 30-01-2009 7:00pm

Eh, is it ok to use self raising flour?? The strong flour i have is actually out of date by a year!

arse..biscuits · 02-02-2009 12:42am

No1XtinaFan wrote: »

Eh, is it ok to use self raising flour?? The strong flour i have is actually out of date by a year!

I'd use any type of flour

John Mason · 02-02-2009 2:20pm

No1XtinaFan wrote: »

Eh, is it ok to use self raising flour?? The strong flour i have is actually out of date by a year!

dont worry about sell by dates, its all scam

and any flour will do

Minder · 02-02-2009 7:49pm

No1XtinaFan wrote: »

Eh, is it ok to use self raising flour?? The strong flour i have is actually out of date by a year!

pink fluffy bunny wrote: »

dont worry about sell by dates, its all scam

and any flour will do

'cept if your self raising flour looks like wholemeal, that will be the weevils. Not to worry, all adds to the flavour!

No1XtinaFan · 03-02-2009 11:53am

I used the self raising flour and OMG it was gorgeous

I've got the cooking bug now!!! I keep looking up recipes and all saying I could do that we should cook this haha!!

arse..biscuits · 03-02-2009 3:02pm

No1XtinaFan wrote: »

I used the self raising flour and OMG it was gorgeous
I've got the cooking bug now!!! I keep looking up recipes and all saying I could do that we should cook this haha!!

I think you've caught the bug alright

You should try a nice winter soup for the weather we're having

Maybe potato leek and blue cheese, sounds a bit odd but its fantastic. Rachel Allen's is lovely
http://www.rachelallen.co.uk/recipes_october.html

You won't be dissapointed

Chicken Kiev

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