This Chicken Kiev Recipe Was Invented in Culinary
In today's Elements of Entre Production class at Baltimore's culinary arts school, we want to prepare lunch for 35 diners your next school room. Their class discusses elements of dinner service, and our class provides the food. We're the chefs, they would be servers.
An authentic Chicken Kiev recipe actually calls for that boneless breast to be stuffed having a heavily herbed compound butter. This exactly where the discussion begins among tomorrow's some chefs. We conclude that many of us don't want the butter to melt and leave a hollow cavity regarding middle of our chicken.
We decide we need a binding agent to keep the stuffing together, and agree on a variation of the Russian stuffed chicken. Perhaps we're headed more into Italian cooking territory, but our interpretation of Chicken Kiev will be stuffed with spinach and cheese to store the stuffing together.
When we consider that this dish is frequently breaded, it poses a potential complication. As to what method we shouldn't let cook stuffed chicken breasts to make sure that the filling doesn't fall out during dinner service?
My culinary arts school class extremely familiar with pan frying, as had been last week's lesson. However, pan frying uses a lot of oil, could possible burn the bread coating before cooking the chicken, and ensures that our dish needs regarding cooked in batches. You could be a headache whenever we were serving 150, 300 or 500 people.
We in order to be make production as problem-free as is feasible. The final decision to make use of a roasting resolution to cook the chicken is really a good one because running of cooking will are suffering from to compose the item in one large single batch and put them on sheet pans for the oven. We don't have to mess with oil and we can cook them all at once.
After a simple saut of spinach and onion, we add some sharp white cheese to create our stuffing. The chicken breasts are pounded thin, and filled with equal stages of the cooled spinach mixture.
We do not need any string or toothpicks to keep up with the stuffing in place, because we'll make use of the natural cooking process to try and that for you. Don't you hate much more positive find a cooked toothpick in foods? It's not necessary. Coagulation of Proteins means how the chicken breast will stiffen and shrink, actually grabbing the stuffing and holding it for united states.
Culinary Arts School Chicken Kiev Recipe:
2 Tbsp Olive Oil
12 ounces fresh spinach leaves
cup diced onion
1 cup shredded white cheese (Asiago, Cheddar, or Goat or Brie)
6 boneless skinless chicken breasts
1 cup All Purpose flour
2 cups Panko bread crumbs
2 eggs, beaten with 1 Tbsp Water
1) Saute diced onion in hot olive oil until translucent.
2) Add fresh spinach and saute until totally wilted
3) Remove to a strainer and let cool down.
4) Pound chicken breasts with smooth-sided meat mallet to thin consistency
5) Squeeze all excess moisture from cooled spinach mixture
6) Add cheese to spinach
7) Place 2 Tbsp cup of spinach/cheese mixture on each chicken breast
8) Fold all sides of the chicken in the spinach mixture and place seam-side on a platter
9) Bread each stuffed chicken by dredging in flour, then egg, then bread crumbs.
Be careful to maintain the stuffed breast together bad lose any stuffing. Be gentle.
10) Place each breaded stuffed chicken seam-side down on a baking sheet pan
11) Roast chicken at 350F with a finished internal temperature of 165F.
12) Let cool and slice concerning the bias to buy nice plate presentation.
When our improvised Chicken Kiev recipe emerges out from the oven, it's brown and crispy across the outside and moist about the inside for our spinach stuffing bound with mozzarella cheese. This is a cooking method that you may use inside your household; needed have to be in culinary arts school to cook like tomorrow's chefs.
See Chef Todd's live Chicken Kiev recipe video