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    You are in: Home / Recipes / Good Eats Chicken Kiev (From Alton Brown 2004) Recipe
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    Good Eats Chicken Kiev (From Alton Brown 2004)

    Good Eats Chicken Kiev (From Alton Brown 2004). Photo by 2Bleu

    1/1 Photo of Good Eats Chicken Kiev (From Alton Brown 2004)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    2Bleu's Note:

    Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
    5. 5
      Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
    6. 6
      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.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on May 28, 2010

      55

      Am rating this with no stars as this was the first time we have tried panko crumbs and the herb mix and unfortunately we did not care for the flavour mix, just not to our tastes, which was a shame as it looked so good. Thank 2Bleu for giving me the opportunity to try your recipe. Made for Please Review My Recipe. NOTE - re-rating this 28th May 2010, made this a few nights ago using regular dried bread crumbs and we loved it, other than that cooked exactly to recipe, thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2008

      55

      Made for Photo Tag. No photo my dear blue-feathered friends... :( Once I get mine fixed or dare I hope for a new one!I have no idea how long I will be camera-less. Now about this chicken kiev...OMG its SO good! Its the first time EVER I have used Panko bread crumbs...I've been deprived thats for sure! I love tarragon and I think next time I try it I will add a lil crushed garlic.Thanks for this recipe...it looked so pretty too! :'(

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Good Eats Chicken Kiev (From Alton Brown 2004)

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.8
     
    Calories from Fat 271
    44%
    Total Fat 30.2 g
    46%
    Saturated Fat 16.4 g
    82%
    Cholesterol 235.2 mg
    78%
    Sodium 996.2 mg
    41%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.9 g
    15%
    Protein 38.8 g
    77%

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