Cooking in progress....

Classic Chicken Kiev

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.3832
Energy (kCal)1512.8817
Carbohydrates (g)165.982
Total fats (g)75.7413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well. | 2. Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden. | 3. When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste. | 4. Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter. | 5. Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb. | 6. Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast | 7. Place the flour and the eggs in separate shallow bowls. | 8. Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours. | 9. When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees. | 10. Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total. | 11. Transfer the fried chicken rolls to a paper towel lined plate and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 8 tablespoons unsalted 684.0 31.428 21.372 57.6
    dill 1 1/2 1/2 chopped 30.195 5.4618 1.5819999999999999 1.4395
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    red cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    kosher salt - - - -
    pepper ground - - - -
    chicken breast half 4 boneless skinless boneless - - - -
    breadcrumb 4 cups - - - -
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg 3 beaten 214.5 1.08 18.84 14.265
    canola oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition