Chicken Kiev And Chips Recipes

CHICKEN KIEV AND CHIPS

Steps:

• 1.Preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
• 2.Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
• 3.Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
• 4.Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
• 5.Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
• 6.Serve the chicken and chips hot with vegetables.

CHICKEN KIEV

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

AIR FRYER CHICKEN KIEV

Steps:

• Mix butter, parsley, garlic, and salt together in a bowl until evenly combined. Divide herbed butter in half and place on a baking sheet. Freeze for 10 minutes.
• Place chicken on a clean work surface and season with salt and pepper. Place 1/2 of the herbed butter in the center of each pounded chicken breast. Gather the sides of the chicken up around the butter mixture. Cover each ball of chicken in plastic wrap and twist to secure. Place back on the baking sheet and freeze for 30 minutes.
• Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl, beaten egg in a second bowl, and panko and paprika in a third bowl. Remove plastic from chicken. Dredge each chicken breast first in flour, then in beaten egg, and finally in panko bread crumb mixture.
• Place breaded chicken in the basket of the air fryer. Spray the tops with cooking spray.
• Air fry for 5 minutes. Spray with nonstick spray again and cook for 5 minutes more. Transfer to a cutting board and let rest for 5 minutes.

QUICK ROAST CHICKEN & HOMEMADE OVEN CHIPS WITH KIEV BUTTER

Steps:

• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.

ROSEMARY CONLEY'S CHICKEN KIEV AND CHIPS RECIPE

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
• Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
• Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
• Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
• Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
• Serve the chicken and chips hot with vegetables.

LOW FAT CHICKEN KIEV AND CHIPS

Steps:

• Preheat oven to 200 degrees Celcius.
• Spray a square of baking foil with the cooking spray, and place the chicken thigh onto it.
• Mix together the salsa, mayonnaise, margarine, garlic and herbs to taste, and push into the 'hole' in the piece of chicken where the bone was.
• Spray the top of the piece of chicken and bring the foil up to form a parcel. Place on a baking tray in the oven.
• Cut the potato up into chips, and microwave on high for 2-3 minutes (depending on size of chips).
• Spray a baking tray with cooking spray, then add chips. Spray again, and toss the chips to make sure they're evenly covered. Put in oven with chicken (which should have been in for about 8-10 minutes).
• After about 12 minutes, toss the chips again and make sure they're cooking evenly. After they've been in the oven about 25 minutes, they should be ready (time depends on oven and how crispy you like your chips).
• Remove chicken parcel and chips from oven and serve, drizzling juices from the foil over the chicken.
• I like to serve it with steamed green beans and grilled mushrooms, but it's personal choice!

CHICKEN KIEVS

Steps:

• Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
• Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
• Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
• To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
• Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
• Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
• Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
• To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.