Text 68, 97 rader
Skriven 2006-04-06 23:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: whale meat 463 part 2
=============================
The rest of the recipe...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Kiev By Cook Illustrated Pt 2
Categories: Chicken, Info
  Servings: 4

           con't

1. For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt,
and pepper in medium bowl with rubber spatula until thoroughly combined.
Form into 3-inch square on plastic wrap; wrap tightly and refrigerate
until firm, about 1 hour.

2. For the Chicken: Adjust oven rack to lower-middle position; heat oven
to 300 degrees. Add half of bread cubes to food processor and pulse
until cubes are coarsely ground, about sixteen 1-second pulses. Transfer
crumbs to large bowl and repeat with remaining bread cubes (you should
have about 3 1/2 cups crumbs). Add 1/8 teaspoon salt and 1/8 teaspoon
pepper to bread crumbs. Add oil and toss until crumbs are evenly coated.
Spread crumbs on rimmed baking sheet and bake until golden brown and
dry, about 25 minutes, stirring twice during baking time. Let cool to
room temperature (you should have about 2 1/2 cups bread crumbs).

3. Prepare cutlets, following illustrations 1 and 2 below. Unwrap butter
and cut into 4 rectangular pieces. Place chicken breast cut side up on
work surface; season both sides with salt and pepper. Following
illustration 3, place 1 piece of butter in center of bottom half of
breast. Roll bottom edge of chicken over butter, then fold in sides and
continue rolling to form neat, tight package, pressing on seam to seal.
Repeat with remaining butter and chicken. Refrigerate chicken,
uncovered, to allow edges to seal, about 1 hour.

4. Adjust oven rack to middle position and heat oven to 350 degrees.
Place flour, eggs, and bread crumbs in separate pie plates or shallow
dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper;
season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add
mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour,
shaking off excess, then coat with egg mixture, allowing excess to drip
off (illustrations 4 and 5). Coat all sides of chicken breast with bread
crumbs, pressing gently so that crumbs adhere (illustration 6). Place on
wire rack set over rimmed baking sheet. Repeat flouring and breading of
remaining chicken breasts.

5. Bake until instant-read thermometer inserted into center of chicken
(from top) registers 160 degrees, 40 to 45 minutes. Let rest 5 minutes
on wire rack before serving.

STEP BY STEP: Building a Better Chicken Kiev

1. Starting on thinnest side, butterfly breast by slicing lengthwise
almost in half. Open breast up to create a single, flat cutlet.

2. With cutlet between sheets of plastic wrap, pound (starting at
center) to 1/4-inch thickness. Pound outer perimeter to 1/8 inch.

3. Place butter piece near tapered end of cutlet and roll up end to
cover completely. Fold in sides and continue rolling to form cylinder.

4. After chilling one hour, dredge Kiev in flour, shaking off excess.

5. Roll flour-dredged Kiev in egg mixture, allowing excess to drip
off.

6. Roll in toasted bread crumbs, pressing gently so crumbs adhere.

STEP BY STEP: Troubleshooting Chicken Kiev

PROBLEM: Homogenized crust is reminiscent of a corndog. SOLUTION: We
had better results with coarse (not ultra-fine) crumbs and baking, not
deep-frying.

PROBLEM: Compound butter leaks. SOLUTION: Pounding the chicken thin
(and thinner at the edges) and refrigerating to let the seams set produced
butter-tight Kievs.

PROBLEM: Pan-fried coating browns unevenly, and sides remain pale.
SOLUTION: Browning the bread crumbs before coating and baking the chicken
yielded a uniform crust.


  From: Lynn Mckee To: Eat-L@listserv.Vt.
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Contains a substantial amount of non-tobacco ingredients.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)