Alton Browns Chicken Kiev Recipes

GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)

Steps:

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

CHICKEN KIEV

Steps:

• Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
• Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
• Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
• Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
• Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.

ALTON BROWN'S CHICKEN KIEV RECIPE

Steps:

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