Cheesy Chicken Ala Kiev with Creamy Sauce

I love to experiment with food; I enjoy playing with different spices in my kitchen-lab, trying out different but EASY recipes has been my all time favourite sport. But recently this realization struck me very hard that ever since the blog has come into being I have not been even thinking to try out a new recipe, let alone attempt it. I am always preoccupied with ideas to grow the blog hence the innovation part suffered badly. So this week I decided to make amends and tried a new dish out of the boneless chicken breasts that were lying in my freezer (and by new I mean anything that I haven’t tried out yet).

I let my imagination run wild and Chicken Ala Kiev jumped into my mind from nowhere. I used to like it so much when I was back home in Karachi and the last time I had it was at my own wedding… OMG, a lot of time has elapsed since then. This made me determined to give it a shot in my own lab. Quickly I searched different recipes for it over the internet and came up with my version of Ala Kiev which I call “Cheesy Chicken Ala Kiev”. HI was impressed by the look and taste both (I am not hyperbolizing, trust me).

Sharing the recipe below- try it out, thank me later! 😉


About Chicken Ala Kiev: Fried or baked piece of  pounded chicken fillet stuffed with cold butter mixture that is coated with eggs and breadcrumbs. It was first experimented by Russian chefs in 18th century. 

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Russian

Course:  Main

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  20 mins  Quickness:  chef-hatchef-hatchef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.

 

GET:

chef-hatCutting Board
chef-hatRolling Pin to pound the chicken
chef-hatKnife
chef-hatToothpicks
chef-hatCling wrap
chef-hatSome plates and bowls
chef-hatSkillet/Pan for frying
chef-hatSaucepan

SET:

chef-hatChicken Breasts 2 (about 400 gms)
chef-hatSalt 1 tsp
chef-hatPepper 2 tsp
chef-hatGarlic paste 1 tsp
chef-hatCheese Slices 2-3
chef-hatButter/Oil for frying  4 tbsp

For Herbs Mixture:
chef-hatButter 100 gms
chef-hatParsley half small bunch (chopped)
chef-hatGarlic cloves 4 (chopped)
chef-hatOregano 1 tbsp
chef-hatWorcestershire Sauce 1 tbsp
chef-hatWhite pepper 1 tsp

For coating:
chef-hatAll purpose flour 1/2 cup
chef-hatRice flour 4 tbsp
chef-hatCorn flour 1/3 cup
chef-hatSalt 1/2 tsp
chef-hatPepper 1/2 tsp
chef-hatChili flakes 1 tsp
chef-hatEgg 1
chef-hatMilk 3-4 tbsp (chilled)
chef-hatBread Crumbs as required

Sauce Ingredients:
chef-hatCream of Chicken Soup Powder 2 tbsp
chef-hatWhipping or Heavy Cream 120 ml
chef-hatOregano 1 tsp
chef-hatPepper to taste
chef-hatMustard paste 1 tbsp
chef-hatBBQ sauce 2 tbsp

GO:

chef-hatMix all ingredients of herbs mixture in a bowl and set aside.
chef-hat
Cut Chicken breasts in 1/2 inch thickness if they are too thick.
chef-hatPound Chicken Breasts well enough to flatten.
chef-hatSeason the chicken breasts with salt, pepper and garlic paste.
chef-hatPut Cheese Slices and herbs mixture on seasoned chicken breasts and roll them. Secure the rolled breasts in cling wrap with toothpicks so they don’t open up at any stage. Keep them in refrigerator for a while.
chef-hatMeanwhile prepare the coating by mixing All-Purpose flour, Rice flour, Cornflour, Salt, Pepper and Chili flakes in a large bowl.
chef-hatBeat the egg and mix milk, set aside.
chef-hatNow coat the rolled chicken breasts in flour mixture, then coat them with egg milk mixture and lastly, coat them with bread crumbs completely.
chef-hatHeat butter/oil in a skillet and fry each side of Chicken rolls on medium-high flame until they are golden brown.
chef-hatCover and simmer for 15-20 mins, until chicken is fully cooked and juices run clear.
chef-hatRemove toothpicks and transfer them to serving platter.
chef-hatFor Sauce, mix and simmer all ingredients on medium heat. Pour on Chicken Rolls and serve.

MY TWO CENTS:

chef-hatAdjust the spices to suit your taste buds.
chef-hatAdd some salt to the herbs mixture if you are using unsalted butter.

chef-hat
Chicken breasts should be cut thin or cooking time will increase.
chef-hatChicken should be pounded well.
chef-hatUse any kind of cheese you like.

Ala Kiev 2
I am loving this picture as well, was unable to decide which one to go with among the two choices – so attaching this one here 🙂

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy ala kieving! 😉

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