Paris-Brest
Chicken Kiev
2015-02-06 17:30:20
Serves 4
Prep Time
30 min
Cook Time
45 min
Nutrition Facts
Serving Size
369g
Servings
4
Amount Per Serving
Calories 880
Calories from Fat 378
% Daily Value *
Total Fat 43g
66%
Saturated Fat 19g
94%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 393mg
131%
Sodium 635mg
26%
Total Carbohydrates 38g
13%
Dietary Fiber 4g
15%
Sugars 2g
Protein 82g
Vitamin A
21%
Vitamin C
4%
Calcium
27%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Herb Butter
- 8 tablespoons unsalted butter, softened
- 1 tablespoon lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon minced fresh tarragon
- 3/8 teaspoon salt
- 1/8 teaspoon pepper
Chicken
- 4 slices hearty white sandwich bread, torn into quarters
- 2 tablespoons vegetable oil
- Salt and pepper
- 4 (8-oz.) boneless, skinless chicken breasts; tendons removed, trimmed
- 1 cup flour
- 3 large eggs
- 1 teaspoon Dijon mustard
Instructions
- Chicken Kiev
- For The Herb Butter: Mix all ingredients in medium bowl with rubber spatula until thoroughly combined. Form into 3-inch square on sheet of plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.
- For The Chicken: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses; transfer to large bowl. Add oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking. Let cool to room temperature.
- Slice each chicken breast horizontally, stopping 1/2-inch from edges so halves remain attached. Open chicken. Pound chicken breasts between two sheets of plastic wrap to even 1/4-inch thickness with meat mallet. Pound outer edges of chicken to 1/8-inch. Unwrap herb butter and cut it into 4 rectangular pieces. Pat chicken dry with paper towels, place on counter, and season with salt and pepper. Position breasts cut side up and place 1 piece of butter in center of bottom half of each breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form a neat, tight bundle, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to sea, about 1 hour.
- Adjust oven rack to middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Lightly beat eggs and mustard together in second shallow dish. Place breadcrumbs in third shallow dish. Working with 1 chicken bundle at a time, dredge in flour, shaking off excess; then coat with egg mixture, allowing excess to drip off, coat all sides of chicken bundle with breadcrumbs, pressing gently so that crumbs adhere. Place on prepared wire rack.
- Bake chicken until center of bundles registers 160 degrees, 40 to 45 minutes. Let rest 5 minutes before serving.
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