Light Chicken Kiev
A lighter version of Chicken Kiev, developed by the executive chef of the Russian Tea Room where the dish is a staple item. Stolen from another website and posted here for convenience. Prep time does not include refrigeration.
- Ready In:
- 1 (7 1/2 ounce) container Smart Balance light butter spread, room temperature
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon chervil
- 1 teaspoon dill
- 1 lime, zest of
- 1 lemon, zest of
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1⁄4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
- 4 boneless skinless chicken breast halves
- 2 large eggs, beaten with
- 1 teaspoon water
- 2 cups Japanese-style bread crumbs, crushed with a rolling pin (Panko)
- 2 tablespoons canola oil (for frying)
- Combine butter, parsley, tarragon, chervil, dill and zests with 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, one at a time, between two pieces of plastic wrap. Sprinkle 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 one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter 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 one pie pan and 2 cups bread crumbs in a different pie pan.
- Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
- Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
- Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.
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Nice, moist chicken, a different combination of herbs & spices than we are used to but delicious. I found the chicken had not completely cooked after 10 minutes -- I covered the chicken and allowed to cook an additional 10-15 minutes. Delicious! Made & enjoyed for Spring 2009 PAC. Thanks for posting!Reply