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Kiev chicken

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

35 min(s)

Porções

2 servings

Luísa Colombi

@soulbaker
  • Ingredients
  • Recipe
  • Boneless chicken breast (preferably organic)2 unit(s)
  • Black pepper and salt to taste
  • Herbal butter (flavored)45 g
  • Gluten-free flour1 cup
  • Eggs3 unit(s)
  • Mixed oilseeds (crushed almonds, cashews and Brazil nuts)1 cup
  • Grated Parmesan1/4 cup
  • Olive oil1/2 cup
  1. Leave the herb butter ready in the fridge (at the end, I'll teach you how to make it).
  2. With a knife, pierce the middle of the chicken breasts in the thickest part and lengthwise, without cutting the sides.
  3. Add the herb butter - which should be firm - and fill the inside of the chicken with it.
  4. Season the chicken with pepper and salt.
  5. Then, pass the fillets in the gluten-free flour, in the 3 beaten eggs and, finally, in the oilseed mix mixed with the grated Parmesan.
  6. Place the oil in an already heated skillet, and brown the breaded chicken breasts for 2 minutes on each side.
  7. To finish cooking, transfer them to a baking sheet and put them in a preheated oven at 200°C for 10 minutes.
  8. Remove from the oven and serve immediately.
  9. To make the herb butter, just mix a stick of unsalted butter that is at room temperature (pasty), with the chopped herbs of your choice, such as rosemary, thyme, sage, parsley, chives. Mix everything in a bowl. Open a cling film and pour over. Form a roll and wrap, folding the sides. Take it to freeze. With it firm, it's ready to use.

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Chicken Kiev recipe by chef Luísa Colombi

The chicken Kiev recipe, besides being a very easy recipe to prepare, is also very tasty! Here at DeliRec, it is authored by chef Luísa Colombi, a culinary lover who teaches beautiful recipes - such as a gluten-free wreath pizza - delicious, and above all, you learn to cook in a practical and healthy way. Her dishes are focused on nutritious and inclusive preparation, serving various tastes and dietary restrictions.


Learn the story behind Chicken Kiev


Chicken Kiev is a classic of world gastronomy, but it is disputed by some countries as to its authorship, such as Russia and Ukraine, and some say it came from France, did you know?


There is a story that Empress Elizabeth Petrovna (1741-1762) of Russia greatly appreciated French cuisine and, therefore, hired French chefs to work in her kitchen. In some cases, she wanted her Russian cooks to acquire knowledge of French cuisine and sent them on trips to France.


Based on this assumption, chicken Kiev may have been a recipe learned from the French. This divine dish has been in Brazil for many years and has been prepared since then, but its initial origin is not known for certain.

A curiosity is that, regardless of which country is its original inventor, its surname bears the name of the Ukrainian capital, Kiev. Even though there is a base recipe, from one place to another there may be some differences in the preparation and filling of this wonderful dish.


The most important thing in the chicken Kiev recipe, as the name itself mentions, is the chicken! Chicken Kiev was considered one of the most sophisticated dishes on menus for a long time, present in the regions of Russia and Ukraine. The most "fancy" and important events always offered chicken Kiev.

Read more

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