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  • Recipe Courtesy Alton Brown, 2004: Good Eats Flat Is Beautiful II

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    esperwind
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    1) This is a recipe for chicken Kiev that uses boneless, skinless chicken breast halves stuffed with a butter, herb, and spice mixture and breaded. 2) The chicken breasts are pounded thin, topped with the herbed butter and breadcrumbs, then rolled up and sealed. 3) The stuffed chicken rolls are deep fried until cooked through and golden brown on both sides.

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    Chicken Kiev

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    1) This is a recipe for chicken Kiev that uses boneless, skinless chicken breast halves stuffed with a butter, herb, and spice mixture and breaded. 2) The chicken breasts are pounded thin, topped with the herbed butter and breadcrumbs, then rolled up and sealed. 3) The stuffed chicken rolls are deep fried until cooked through and golden brown on both sides.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    18 views1 page

    Recipe Courtesy Alton Brown, 2004: Good Eats Flat Is Beautiful II

    Uploaded by

    esperwind
    1) This is a recipe for chicken Kiev that uses boneless, skinless chicken breast halves stuffed with a butter, herb, and spice mixture and breaded. 2) The chicken breasts are pounded thin, topped with the herbed butter and breadcrumbs, then rolled up and sealed. 3) The stuffed chicken rolls are deep fried until cooked through and golden brown on both sides.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
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    Chicken Kiev Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Flat is Beautiful II 8 t !

    lespoons "# stick$ uns lted !utter, roo% te%per ture # te spoon dried p rsley # te spoon dried t rr &on # te spoon kosher s lt, plus e'tr (or se sonin& chicken #)4 te spoon (reshly &round !l ck pepper, plus e'tr (or se sonin& chicken 4 !oneless, skinless chicken !re st h lves 2 l r&e whole e&&s, !e ten with # te spoon w ter 2 cups * p nese !re d cru%!s "p nko$, plus #)4 cup (or (illin& +e&et !le oil, (or (ryin& Co%!ine !utter, p rsley, t rr &on, # te spoon s lt, nd #)4 te spoon !l ck pepper in the !owl o( st nd %i'er, -l ce %i'ture on pl stic wr p or w 'ed p per nd roll into s% ll lo&. pl ce in (ree/er, -l ce chicken !re sts, # t ti%e, !etween 2 pieces o( pl stic wr p, S0uirt chicken li&htly with w ter nd s0uirt the top o( the pl stic wr p s well, -ound to no less th n #)81inch thickness, Se son e ch piece o( chicken with s lt nd pepper, 2 y # chicken !re st on new piece o( pl stic wr p nd pl ce #)4 o( the co%pound !utter nd # t !lespoon !re d cru%!s in the center o( e ch !re st, 3sin& the pl stic wr p to ssist, (old in ends o( !re st nd roll !re st into lo&, co%pletely enclosin& the !utter. roll very ti&htly, Repe t with e ch !re st, -l ce chicken in re(ri&er tor (or 2 hours, or up to overni&ht, -l ce e&& nd w ter %i'ture in # pie p n nd 2 cups !re d cru%!s in di((erent pie p n, 4e t #)21inch o( ve&et !le oil in #21inch s ute p n over %ediu%1hi&h he t until oil re ches 567 de&rees 8, 9ip e ch !re st in the e&& %i'ture nd then roll in the !re d cru%!s, :ently pl ce e ch !re st in oil, se led1side down, nd cook until &olden !rown, ppro'i% tely 4 to 7 %inutes on e ch side, until the intern l te%per ture re ches #;7 de&rees 8, Re%ove to coolin& r ck set in sheet p n nd llow to dr in (or 7 to #0 %inutes !e(ore servin&,

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