Post by Diremaker on Oct 22, 2008 12:13:50 GMT -5
This a little timely, but it is a really good main course, plus, you can take out your day's frustration on the chicken with a meat hammer! w00h00!
NOTE TO MY CARDIOLOGIST: I only "tasted" this to make sure it was OK...
My changes are in red.
Chicken Kiev
Recipe courtesy Alton Brown, 2004
Show: Good Eats Episode: Flat is Beautiful II
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste:
Ingredients
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 TSP Garlic Powder
* 1 teaspoon dried parsley
* 1 teaspoon dried tarragon
* 1 teaspoon kosher salt, plus extra for seasoning chicken
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
* 4 boneless, skinless chicken breast halves
* 2 large whole eggs, beaten with 1 teaspoon water
* 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
* Vegetable oil, for frying
* 1 TBSP + 1 TSP Grated Parmesan Cheese Divided into 4 tsps.
Directions
Combine butter, garlic, 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, 1 TSP of Parmesan Cheese 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.
NOTE TO MY CARDIOLOGIST: I only "tasted" this to make sure it was OK...
My changes are in red.
Chicken Kiev
Recipe courtesy Alton Brown, 2004
Show: Good Eats Episode: Flat is Beautiful II
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste:
Ingredients
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 TSP Garlic Powder
* 1 teaspoon dried parsley
* 1 teaspoon dried tarragon
* 1 teaspoon kosher salt, plus extra for seasoning chicken
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
* 4 boneless, skinless chicken breast halves
* 2 large whole eggs, beaten with 1 teaspoon water
* 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
* Vegetable oil, for frying
* 1 TBSP + 1 TSP Grated Parmesan Cheese Divided into 4 tsps.
Directions
Combine butter, garlic, 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, 1 TSP of Parmesan Cheese 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.