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  • chicken kiev

    why oh why does my chicken kiev always burst in the oven? not one have i managed to cook one without loosing all the yummy stuff in the middle!!!
    Snowf1975

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  • #2
    Fry it really quickly before sticking it in the oven. After the breadcrumbs, or course
    "I was inoculated, very early in life, against all forms of magic and elfin whimsy, even when convincingly disguised as literature." Clive James
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    • #3
      Mmm, chicken kiev.
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      • #4
        Originally posted by Madly Creating View Post
        Fry it really quickly before sticking it in the oven. After the breadcrumbs, or course
        Hey, these are low fat Kievs ! FRY ! no no no!
        Snowf1975

        https://www.etsy.com/listing/1039948...polished-beads

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        • #5
          LOW FAT?! Are you mad?! Dry fry it then
          "I was inoculated, very early in life, against all forms of magic and elfin whimsy, even when convincingly disguised as literature." Clive James
          Click the scales- rep points are for life, not just for Xmas!
          http://madlyswaps.blogspot.com/

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          • #6
            I have never managed yet to save all the middle of a chicken kiev no matter what I try!!!! sorry I cant help
            Diane
            Reach for the moon-if you miss-you'll still be amongst stars




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            • #7
              It's easy. Just sit in front of the oven door and watch closely. The second you see a dribble of yummy, creamy filling beginning to ooze out - open the oven door and retrieve the cooked kievs! Of course, it won't work if you don't have a glass door (like me) but I have been known to do this when I did have one. I love kievs.
              Gail x

              My Blog: http://gailburtonart.blogspot.com/

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              • #8
                My kids love them too - but I make them make the kievs from scratch - a lot tastier and it's one step closer to them moving out of home if they can cook for themselves!
                "I was inoculated, very early in life, against all forms of magic and elfin whimsy, even when convincingly disguised as literature." Clive James
                Click the scales- rep points are for life, not just for Xmas!
                http://madlyswaps.blogspot.com/

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                • #9
                  Originally posted by Madly Creating View Post
                  My kids love them too - but I make them make the kievs from scratch - a lot tastier and it's one step closer to them moving out of home if they can cook for themselves!
                  lol I love your thinking, teach em how to cook and wash and you can find them a flat with a clear conscience
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                  • #10
                    Originally posted by SNOWF1975 View Post
                    Hey, these are low fat Kievs ! FRY ! no no no!
                    That's just wrong. The buttery bit is only any good if they are not low fat! Where's the fun in that????
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                    • #11
                      Having just seen this thread again has decided for me what we shall have tonight.

                      I will try my hardest to keep the insides on the inside!

                      I will let you know if I succeed.
                      Diane
                      Reach for the moon-if you miss-you'll still be amongst stars




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                      • #12
                        I've only just noticed this thread, but I couldn't resist commenting!

                        I love the garlic chicken kievs, with all the butter in the middle. The thing that I do when cooking them, is surround them with chips so that when they do burst, the garlic and herb butter soaks into the chips, so you don't lose any of the middle! Needless to say I don't have this very often but, when I do, it's yummy!!!!
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                        • #13
                          Tsk.. trust a boy to know the answer.. And while I'm at it no sniggering or innuendo! (oh go on then, I don't mind)

                          Actually, the O/h has Wheat/Gluten allergy, so things like this "have" to be home made..

                          Firstly, you need a fairly decent sized chicken breast.. no tiddly little ones..

                          If that little "mini fillet" is still attached, remove it, and with the breast "skinned, but skin side down" run a sharp knife tip down the middle, but not all the way through.. then use your knife to open up each side of the breast like 2 little pockets, again, almost to the edge.

                          Open up the breast flat, and put a piece of cling film or greaseproof paper over it, and give it a good thumping with a rolling pin.. you want to get a fairly even flat piece of chicken when you have finished, so no battering it to death like a serial killer please! - flatten out that mini fillet bit too if you had one to start with..

                          Now make your filling - also try thin ham or pancetta wrapped round mozzarella (delicious with smoked mozzarella and pancetta!), cheddar, Gruyere etc instead of garlic butter.. )

                          whether it is garlic butter or something else, you want a block of filling thats about the diameter of a sausage, not much more.. honest! I generally make the filling about 2.5" or so long.. if it is butter, I rend to shape it a little then chill it down so its not quite so soft (10 mins in freezer helps)

                          To wrap your filling, put your flattened chicken fillet(s) "landscape" on your board, put the filling in the middle or slightly closer to you.. fold over the fillet closest to you, now tuck in the sides, and roll the parcel up neatly - away from you, keeping it all nice and tight.. By flattening it out first you have a lot of chicken to wrap it with with good overlaps which will bond together as it cooks, sealing the centre in.

                          If you flattened out the mini but too, wrap that over the top of your filling before you start.. it's just an extra layer to seal it in.

                          I generally pop them in the fridge again to chill - make sure the last "edge" is at the bottom.

                          To coat them, roll the kievs in seasoned flour, dip in beaten egg, and lastly in your breadcrumbs making sure they are well covered.. return them to the fridge to aloow the egg and crumb to set - as long as you can spare a couple of hours ideally..

                          25 mins in the oven (170 in my leccy fan one, maybe a bit higher and/or longer for non fan ovens) should see them piping hot, crispy, moist, succulent, and with filling intact! no skewers or toothpicks required...

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                          • #14
                            i make my own,
                            cut a pocket a chicken breast,
                            mix some herbs and garlic into some Philadelphia cream cheese or just buy the herb and garlic variety,
                            put it in the pocket you've made in the chicken,
                            fold it back over then wrap the whole thing in bacon.

                            Cook at around 180 oC for about 25-30min.

                            Yum yum yum!!!
                            not very slimming though?! but maybe you could use philli light and panchetta? or a lower fat option and serve with salad....?
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