Chicken Breasts Kiev with Creamy Sauce.
Chicken-Breasts Kiev,this Easy delicious meal uses the blending mixed in butter flavours stuffed and sealed in Chicken Breasts, this wonderful yummy sauce absorbs into the rice,it is so quick, so easy, and quick to prepare this simple, mouth-watering recipe.
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Chicken breasts kiev is the most versatile easy chicken breast recipe,there are many variations of stuffed chicken recipes dishes, we try to choose simple to prepare but deliciouly tasty easy chicken recipes. There are a a wide variety of stuffed chicken breast recipes in various countries specialities like this classic Russian chicken kiev, or Italian chicken recipes.
Low cab and low fat are some of our healthy chicken recipes, and of course a pan fried chicken recipes is a must in anyone’s recipe collection this easy chicken breast Kiev. and it delivers a taste to equal most similar dishes.
This fabulous Chicken Breasts Kiev recipe has all the taste and flavours of this classic meal, but it is so easy and quick to prepare and it delivers a taste to equal most similar but difficult dishes..
Served on a bed of long grain Rice soak up the great creamy sauce.
I have also included at the end of this Kiev recipe the rice recipe.
It is the easiest,simple and probably one of the tastiest rice dishes to accompany this popular chicken dish.
Ingredients for Chicken Breasts Kiev:
4 boneless, skinless chicken breasts.
1 egg, whisk/beaten.
A little salt.
Freshly ground black pepper to taste.
1 cup of dried bread crumbs.
1 teaspoon mixed herbs.
1/2 cup butter.
1 onion, finely diced.
12 Basel leaves.
2 tablespoons lemon juice.
Preparation Directions for Chicken Breasts Kiev:
Cut chicken breasts into 1" cubes.
Place the egg into a mixing bowl and add a little salt and fresh ground black pepper,; beat the egg mixture with a fork to mix together.
In a separate bowl, add the bread crumbs with the dried herbs and stir.
Mix chicken cubes with the egg mix, to cover completely.
Then take the chicken pieces out of the egg bowl and put them into bread crumbs bowl to coat all over.
Next take the chicken cubes covered with the egg mix and coated with the bread crumbs out of the bowl carefully and put them on a plate to let them dry off cover and leave until required.
In the meantime melt butter with onions in a large frying pan over low heat; cook and stir for 8-10 minutes or until onion is tender but do not brown.
While onions are cooking, heat the olive oil in heavy deep saucepan over medium to high heat until it reaches temp 375 degrees F.
Gently add the chicken cubes with a long straining spoon add them into the saucepan carefully to avoid any hot oil that could splash, fry until deep golden brown and they are thoroughly cooked, about 5-7 minutes.
Then remove from the pan with the long slotted spoon to paper towel to drain; repeat taking out the remaining chicken.
When chicken is cooked, add parsley and lemon juice to butter mixture.
Place chicken on serving dish and pour butter mixture over; serve immediately.
LONG GRAIN RICE RECIPE Recipe to accompany Chicken Breasts Kiev meal.
This delicious long grain rice recipe is easy and very tasty, it is suitable for most meat and fish dishes it is simple to prepare.
The only question that is raised and you have to answer is do you want brown rice which is the healthier option or the white rice which possibly looks better,the answer is to try them both and see which you prefer.
2 tbsp. butter.
1 tbsp. olive oil.
1 onion, finely chopped.
1/2 cup long grain Brown rice or white rice?
A little Salt and fresh ground black pepper.
1 can 400gram chicken broth in a pan and heat to boiling point.
Cooking Method for the rice recipe which can accompany not only chicken breasts Kiev but most meat and fish meals,remember to add a little green vegetables with the rice peas broccoli are good.
Into a heavy saucepan, melt butter and olive oil over medium heat.
Add onion and cook, stirring frequently, until onion is translucent, not brown about 4/5 minutes.
Add rice and stir until the rice is coated with the butter. this will take about 2-4 minutes; don't rush this part of this dish.
Season with salt and pepper, and then add all the hot chicken broth to the pan, cover with the lid and cook on medium-low heat for 15 minutes.
Check the rice; to see when all the liquid has been absorbed and the rice is tender, then check if it is ready, the rice should be quite tender,if it is not cover pan and cook for a further for 2-3 minutes longer.
Stir the rice with a fork it should stir quiet freely and the rice and serve.