Difference between revisions of "Gingery chicken Kiev"

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===Recipe review===
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'''<span class="reviewTitle">🤪 Wow! 🤪</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">I copied this and it was superb.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
 
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Image:Gingery chicken Kiev cooked.jpg|thumb|300px|right|Gingery chicken Kiev, cooked perfectly and all the butter saved in the serving bowl
 
Image:Gingery chicken Kiev cooked.jpg|thumb|300px|right|Gingery chicken Kiev, cooked perfectly and all the butter saved in the serving bowl
 
Image:Gingery chicken Kiev ready to cok.jpg|thumb|300px|right|Ready to cook
 
Image:Gingery chicken Kiev ready to cok.jpg|thumb|300px|right|Ready to cook

Latest revision as of 17:12, 2 December 2020


Recipe review

🤪 Wow! 🤪

5/5 I copied this and it was superb. The Judge

Gingery chicken Kiev
Difference between revisions of
Must have gravy on my potatoes!
Servings:Serves 2
Calories per serving:530
Ready in:2 hours, 55 minutes
Prep. time:2 hours, 15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:10th January 2016

This is another variation on Chicken Kiev, nice and spicy and no frying. Cooking and serving in separate dishes keeps all the gingery garlic butter on your plate, not left in the oven.

This famous method of preparing chicken is probably not of Ukrainian origin as the name Kiev, the national capital, would imply, rather, the Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski lit. 'cutlet of/from Kiev') in one of the Soviet restaurants in later years.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Use softened butter or warm it in the microwave for 15 seconds
  2. Mix with the Crushed garlic, ginger, chopped Indian chili and salt and pepper until well combined
  3. Shape into a sausage and chill in the refrigerator for a few hours, or even in the freezer for 15 minutes.
  4. Carefully cut a pocket in each chicken breast add the butter mixture. As the chicken will be cooked and maybe even served in the oven-proof bowls, it's not so important to ensure the butter does not 'escape' whilst cooking.
  5. Setup the beaten eggs in one bowl, seasoned flour in another and breadcrumbs in the last.
  6. Dredge the chicken pieces in the seasoned flour, coat liberally in the egg wash and finally roll in the breadcrumbs.
  7. Place the chicken pieces in the oven-proof dishes, pocket upwards.
  8. Preheat the oven to 180°C (350° F - gas 4 - Moderate/Medium hot)
  9. Bake for 30 minutes

Serving suggestion

Serve with boiled potatoes, carrots and steamed broccoli. I like gravy with my potatoes too.

See also

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