Chicken Kiev - Crispy Chicken Breast Stuffed with Garlic Butter Sauce - How to Make Chicken Kiev
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- Опубликовано: 29 авг 2024
- Learn how to make a Chicken Kiev Recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Kiev Recipe!
Check out the recipe: www.allrecipes.com/Recipe/236703/Chef-Johns-Chicken-Kiev/
Lol really enjoyed this 🤣 Thank you sir.
Chef, if your mortar won't lay flat... Go to the hardware store and get 80 or 100 or 120 grit sandpaper.. Take a.sheet and use double sided tape ( or spray adhesive) and seal it to a flat plywood or masonite board. Abrasive side up... Because you are the chief of your Ab-rae-seeve.
Finally take that shaky mortar and rub it in a figure 8... Yes a figure 8... If you do only a figure 8 you will make the base of that mortar level everytime!
Colin McDonald Japaneseprn
Miral Abualjadail issmesseorn
Thanks so much for this recipe. I followed it last night and the dish was perfectly executed. I've never had it before nor have tried to make it, but had no problem making it at all with your precise instructions. I plan to make this again. Great meal for entertaining.
"Give it a 1min pounding" Finally something i'm good at!
+Daniel Hickey LAD!
Daniel Hickey LOL
I got u to 420 ur welcome lol
Lol eww LMAO hilarious
Yeah cant be more than 1 minute tho, right? :)
In college, I used to buy these frozen and absolutely loved them...I am so excited to make them homemade, they look absolutely amazing!
The frozen store bought ones were good. There were cheese broccoli and other types that I like
@@wasp4425 the ham one was my favorite but broccoli was the first i tried and was also good
Absolutely.
Dude they only have ham and cheese and broccoli and cheese now it's so annoying
This guy has the best personality. Always entertaining, never dissapoints.
"What you get out of something depends on what you putin".
Gold.
Yay! This was one of the very first "grown up" recipes I ever made on my own. That mortar and pestle is gorgeous, CJ.
WOAH all the youtube is combining!
I mentored Chef John back in the day. I taught him all i know. We should date. I have a fantastic wine cellar.
Yeah, my first "grown up" recipe too.
I made this in cooking class today. ( I'm in high school) and I wowed the teacher and students. I've never even made this before, and I hope to make this again.
Love a chicken kiev… where ever it comes from!!
is it hungary or russia? or one of those eastern europe countries?
Amelia E Its Ukrainian hence the name Kiev (capital of Ukraine) then the Russians claimed it to be theirs along with a few other cultural things (vodka)
haha, but isn't vodka from russia?
Amelia E Ukraine actually
sorted food on food wishes omgaaaahhh~!!!
Ok, so, made this this evening, exact per instructions. It was really fantastic, and came out just as his did...however...I do recommend another 5-10 minutes in the oven. The chicken was just done enough for us to eat it, but anyone who wants their poultry truly cooked through might be a bit grossed out at slightly pink chicken. Doesn't bother us, and I'm not suggesting that this be cooked until dry and tough. Just give it a bit longer, and let it sit as John calls for.
RealityIsTheNow yeah pink chicken no matter how light is trouble
I made it & it was perfect 👌
Yes
Out of all the Chicken Kiev recipe videos I've watched here on RUclips today, this is by far the best recipe I've seen...
I made a copy of Chef Johns recipe to use over and over again... It calls for a lot of prep time but it will be worth the work...
You'll definitely need a meat mallet to pound out the chicken to the thickness needed...
All the other video recipes are so different from this one... They did not pound out the chicken breast; they cut pockets into the chicken breast and stuffed the butter mixture into it and it caused the butter mixture to leak out and some of them didn't have butter ozzing out at all when cut... I going with this recipe!!! You can use any size chicken breast you want, in this recipe he is using 8 oz chicken breast...
So, I just tried out this recipe for the first time, and it worked wonderfully! :D I used 2 chicken breasts at ~250 gram each (that's about 8oz), and mine ended up maaaaybe a little thicker than yours after tenderification. Unfortunately, I messed up the folding on the first one, which as a result lost about half of its butter during the process. The meat itself was still tongue-meltingly good, but there was little "sauce" left for my potato dumplings (weird choice for a side dish, I know - but hey, this was a test run, and it's all I had available :D)
All in all, this is just delicious. Very much worth the time it needs.
InnerPartisan I
Italian parsley.. Or as the Italians call it.. parsley
Prezzemolo is what they call it, I believe. As I am partly Italian and have spent quite some time there, I have yet to experience my family randomly calling herbs by their English names for no reason. Maybe think about the complaints before you write them out. It will make you look slightly less intelligent otherwise.
this italian LOL'd
Yannick Andrle who are you directing this at?
+Yannick Andrie who you talking to
There's also curly parsley. You don't want curly parsley, it's too bitter.
Beautiful olivewood mortar and pestle.
This was the first, full dish I cooked for my family and it was perfect! They didn't think I would get the butter to stay inside but I did!
Chef John, just wanted to say you're the reason I've crossed over into the threshold of LOVING TO COOK! I never imagined myself loving it and I avoided it at all costs. Because of your videos I treat it as another love of creating something and I look forward to it. The confidence I've found in it has been awesome, as is being able to cook for my friend who's a full time caregiver and sometimes needs meals prepped. So thank you for putting this out in the world!! And for your sense of humour :) Made this Kiev tonight and it turned out perfectly! Zero stress, all fun, and my first time frying on a stove - and no house fire! It's a win win.
The perfect chef with the perfect voice for narration, incredibly delicious recipes and judging by the amount of views he's been getting... RUclips Made Chef Jon monnnnnnnnneyyyyyyy!
BRIANd I hope he made loads of money!!! I watch his shows daily. Better than an antidepressant pill
Can't stop watching these!...😺😺😺😺😺🍗🍟🌭🍕🍝🍤🍞🍯🍠🌽🌶🍒🍑🍱🌯🌮🍣🎂🍰🍦🍿🍩🍪🍳
In the old times: if you don't have a food processor, you could use a mortar and pestle.
In the modern times: if you don't have mortar and pestle. Just use your food processor
Yeah lol
So much work no one else wants to make them but I.
Always the hero whenever I have a few dozen of these prepared... worth it.
Thank you for helping me impress my family. This recipe is SO dang good. I swear something magical happens with that herb butter.
I'm sure I've commented here before because I've made this dish twice, but I absolutely love this! I made this once with parsely and garlic butter, and another time with thyme and garlic butter. Both were fantastic!
Uploading food recipe video right past the midnight.
Chef John you have a sick sense of humor....
Everything is fat and calorie free after midnight though.
Just made these for my family and they were PERFECT. I added a touch more garlic than the recipe, but we are a family of extreme garlic lovers. Thanks Chef John. P.S We love your voice, regardless of the recipe.
Made this with my cousin it was amazing we also put some feta cheese in it. Crazy good, thx chef John
Feta cheese? Sacrilege!
He has every tool, every ingredient, he is the master...... Thanks for what you do. Always following....
wow I'm going to cook this for my boys,finally I found something different chicken dish that's looks easy to make,thank you!.
I literally JUST cut my chicken Kiev open and it came out perfect! It's delicious, beautiful, and got a 9/10 from my picky younger brother (said it would have been better without the parsle. He's not a fan of green food. haha) Thanks for the recipe!
Putin joke was 8 years ago and PERFECT in 2022. Well done sir. 👍🏻
I knew how to make Chicken Kiev but never had actually made it - I understood the concept of it and had made stuffed chicken before. But Chef John's method made it exponentially easier.
Thanks Chef, my first time making Kiev turned out perfect, tender and tasty.
I added parsley and Parmesan to my crust and used 50/50 panko and regular bread crumbs, to make it a little more fancy.
Best narration ever ! Love this guy ! & The Kiev Chicken Recipe too....
I like the way this was shot. The close-ups on the food and the techniques used are what I truly need to see.
the way you cut and showed us makes it even more delicious :D looks so good
Wow..
I keep randomly finding you everywhere! You have great taste in videos
Ochikeron Hi! I am one of your followers... Wow you also complement other cooking videos!!! Love it!!!!
I remember falling in love with this dish and then trying to make it. I used toothpicks (minimum of 25 per breast,lol), fresh homemade breadcrumbs (no panko in those days) and frying to completion. Turned out great, took about 3 hours work from start to finish, and the final compliment...everyone gobbled theirs down in less than 5 minutes,lol. Decades have passed and this way makes more sense, thinking I might try it. Thank you, great tasting recipes never go out of style.
That's actually way easier than I thought it would be!
This is my signature dish for impressing the ladies... every man should have at least one signature recipe... and a dessert. And it's also my favorite la-ti-da dish from my youth.
I am glad to see the Chef John treatment. With his awesome recipes and excellent visual instruction, every man can have a fantastic repertoire of impressive recipes.
The mortar and pestle method is really cool. I'd like to have tried that. I just used a fork to mash the slightly soft butter, minced garlic and actually finely slivered chive and froze it completely. I wasn't as strict about sealing the chicken breast as all the goodies was left inside after the melted butter did it's job of keeping the chicken moist during baking. And I don't mind that flavored melted butter leaking out during baking as it reduces a little bit creating a very nice clear drizzle for the mashed potato and steamed carrot spears tied in a bow with a long chive and sprinkled with even more chive and parsley. Also, it meant me and my honey not getting sprayed with molten hot butter with the first cut.
I have since modified the Chicken Kiev with a stuffing of shredded low-fat mozzarella thoroughly mixed and mashed with the minced garlic and fine chive, that helps reduce the total fat content. I call it a Chicken Cordon Kiev. With no butter to drizzle I star-piped mashed potato into fat cones and sprinkled with more low-fat mozzarella and chive before baking to get that light brown crust on the potato.
Not sure if this is a food channel or comedy...
Both. It's deliciously funny.
recipes are legit so still cooking
Porglit I love how Chef John ends this video...it's definitely delicious.
The video says "Chef" . . . the narration says "Cheesy Game Show Host" . . .
Well he definitely does a wonderful baked stuffed brie.
This is the best thing I've ever eaten. Worth the effort.
"We're going to add some Italian parsley or as the Italians would call it.. Parsley" I bursted out laughing idk why
Good job on all your videos
You explain just enough to not make us feel like dummies
Your humor is a bit weak but your meals make up for it
Thanks John
Tried this today, had some guests over. It turned out AMAZING! Everybody loved it! Will definitely be making this again. Thank you so much for your effort in sharing this recipe :)
Chef John you Sir are a food genius
and quite clearly knows what he is doing
"Put-in" *badum-tsh* haha awesome! It looks delicious. I look forward to making this. Thanks!
I followed you step by step....analytically, apart from brining the chicken first. It paid off. Your instructions were perfect. The chicken kiev was the best my guests and myself had ever had. It's not so easy but I paid absolute attention and got it totally right. Thanks a million....you know your stuff.
“Mark our territory with a bit of cayenne”- awooooooo, ruff.
Can instantly sense a superior choice in this channel. This is the first video I saw. Can’t wait to enjoy
ive made this and its delicious! definetly worth the work! thanks
I love how you've narrated this recipe...so light and funny, makes me believe I can cook too.
The pun sealed the deal for me. I want to make this now. And I'm not even a chicken kind of guy.
You like the sausage? ;^)
That's the most beautiful piece of kitchenware I've ever seen.
the putin joke made me subscribe xD
xD
Chef John, You are the best! "Literally" EVERY recipe I make after watching your videos is a hit with my family (Wife, Sister-in-law, Daughter & 2 grandchildren). I can't wait to 'spring this one on them' when I say I'm only going to cook chicken tonight.
This looks so incredible, I am going to thrown in a little bit of fried diced mushrooms into the middle.
Are you crazy, that wont work. it will explode belive me
Zippr 😂😂
@joe jitsu Don't you hate when people bring an oven on a bus !! How rude !
Great wrapping technique with the thin-pounded chicken breast! Smart alternative to cutting a pocket in the breast to stuff the butter in. I learn something new every day. Thanks so much!
Lmao! I subscribed just to hear you talk. Your description/explanation is very dramatic and hilarious.
I tried this for the first time yesterday and was blown out of this world, it was that delicious. This is now one of my top 5 favorites. On another note, I so wish he would put out a cookbook!
I did 3 pieces of Kiev and it turn out perfect! Though I follow ur ingredients and method only and seasoning based on my own preference, still it turn out yummilicious! I love it to the max!!! Thanks thanks!!
Kiev is one of the oldest cities in Europe, not a "piece".
I just LOVE the simple and positive descriptions and instructions you give. Thank you!
what you get out of life depends on what you "putin". hahahahhahahaha
+159SG Its all filled with such puns... love it
oh my god, I thought he said poutine
That was a good one
@Anton Zuykov As practice shows, you have demonstrated nothing of value.
😂😂😂😂😂god damn it..😂😂😂😂
Hi Chef John and other aspiring cooks - I made this chicken kiev today - at the request of my college age daughter- with success. I used sunflower oil for the deep fry part, which gets hot really fast, so had to wait for it to cool down to 350 degrees. I used a free range chicken purchased at my local coop, which is so flavorful! Yes, it takes a few hours to make this, however, there is a lot that can be done in advance.I liked your idea of sticking parts in the freezer to solidify it. I served it with steamed broccolini, which added color to the plate.
"What you get out of something, depends what you PUTIN" Hahaha
Love it and I think your humor is timeless 🤣 Thank you, chef John. Please do not change.
Aww, thanks for making my city’s namesake recipe.
This is a fabulous recipe that I have made several times. You can make them in advance all the way through the frying stage and then freeze them until the day you want to serve them. Just take them out several hours before hand to thaw, pop them in the oven and.. viola....delicious gourmet dinner in no time.
Looks great, lovely colour on it - good stuff!
My twin sister and I went to our mom's house to celebrate our birthday, which is on Tuesday but we had a family dinner last night, Saturday. Mom made this for us for dinner and it was absolutely amazing, one of the most delicious chicken dishes we'd ever tasted. Heather, my sister, is still raving about it. Thanks for another special occasion recipe, Chef John!
🇺🇦🕊
Here in February 2022. About time I try this.
My husband made this tonight..Came out perfect..first time!... So delicious!.. Thank you!...One of many of your recipes that finds itself in our weekly rotation!
I knew this recipe was for me when one of the instructions were "give it a one minute pounding"....I've been training for this my whole life.
I have been intimidated by this dish for years. Chef John gave me the confidence to give it a shot. I decided to throw caution to the wind and attempt this dish to impress my new in - laws. Let me tell you, it blew their minds. RAGING success!! Absolutely PHENOMENAL!! Thank you chef John!!
"Smooth top, rugged bottom" hehehehehehehehe
Thanks for this, Chef John. I followed your instructions word for word. When I wrapped the chicken around the seasoned butter it looked terrible. I didn’t think it had a prayer of coming out right. I froze it a LITTLE bit longer than you said to, both times. Came out freaking beautiful. I was shocked. Great recipe, thanks again. Hopefully next time it’ll be even better.
1:42 "Using Larger breasts will increase your chances for success, you know like one of those housewife shows" Well said Haha
Was handed some chicken breasts and told to do a Sunday roast with them so made these but with parsley, thyme, lemon garlic butter. Came out wonderful!!!! Thank you!
Anyone else watching this at 3AM?
2.30AM here. Watching his cooking videos while trading.
Only midnight here.
3:21
adam ninala Oh please let me be asleep before it is 3 am here. LOL.
3:49
I don't know where I've been these past 3 years, but I'm on HUuuuuuUUUGe catch up of ALL Chef Johns videos. I actually ❤️ this guy.
Vivien, UK
Just cooked it. Deliciouse!
I did this today, it came out perfect! I found that my freezer took over an hour to get it firm, and I got impatient and put some skewers in there to help hold it closed. It was a little hairy because it was coming apart when breading, but the skewers fixed it all. I served it with mashed potatoes and asparagus w/ hollandaise sauce. Thanks for the recipe!
The narrator has really pleasant voice.
I did this with my girlfriend the other week, our life will never be the same.. Thanks John!
This is my thirteenth Chef John dish I've re-created :D
Made this recipe earlier in the week and it came out perfect. Thanks Chef for all the details. The presentation was outstanding.
This was brought back today for VERY bad reasons. Well done, algorithm.
The fact that this dish is french really shows in the insane number of steps involved in making it
"And I just wanna mark my territory with a shake of cayenne"
It is my number 1 choise at restaurants, because it is one of few meals that just take too much effort and time to make at home.. Not even to talk about possibility of fail. Great recipe anyway!
Right at the end I was thinking "no puns in this one" then he went for it. Chef John doesn't disappoint.
From Cairo Egypt I like all your recipes ❤️❤️❤️
i usually never comment on videos but that "Putin" finisher was epic.....
I turned the oil up to 375 because I was putting 3 in at a time, perfect one minute completely submerged and no leakage 😅! Restaurant quality! Thanks for the pointers....
"as Russian as a corn dog..." thanks for the geopolitical prelude, too!
I followed your recipe to a tee but I admit I used a few toothpicks. No leakage! This was the best dish I ever made. So delicious!!!! Thank you!
His voice sounds like he practices hypnosis/guided meditation. Food hypnosis.
I like listening to this guys voice...and everything else.
Z got me thinking bout that chicken Kiev
Just purchased the olivewood mortar and pestle. It is beautiful. We eat so much chicken this will be on my menu this weekend. Thanks.
He said that but most people dont know that they were invented by Dimitry Corndog in Moscow who named the food after himself. His life was a rather tragic story as Dimitry Corndog was avoided by most kids and schoolmates because of his strange last name. He was also under interrogation by the KGB for most his life who suspected him to be an American spy cause of his American sounding name. But yeah corndogs were invented in Russia.
Lars Kraus your stupidity actually hurts... that story couldn't be any more made up...
Michael McCurdy
If you dont understand that its a very obvious joke that says more about you than me :D
Lars Kraus i know it was lol but it hurts my brain because i know someone out there read it and actually goes around saying it like it's a fact lol
Michael McCurdy
Well Dimitry Corndog should be a well known person by now :D
Lars Kraus you spelled it wrong... it's Dimitri Korndag.
all the way from Dubai ! a big thanks to you !this is my fav channel on youtube i love your recipes and love the way you explain it makes it a lot easier for me to grasp and apply.
You just gained a subscriber for the Putin joke just so you know XD
Omg. I can't believe this was that easy. Other refused to get it from my local store because it was not halal. Do I thought I'd make my own. I'm very impressed. Thank you so much for this recipe. Mine will be a lot more spicier ofcourse but I just order a mortar pestle online. I always wanted one. Beautiful recipe. 💗❤️❤️🥰🥰
This is the chicken Red is hunting in Orange is the New Black