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:

Cuisine: Russian

Course: Main

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

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

GET:

Cutting Board
Rolling Pin to pound the chicken
Knife
Toothpicks
Cling wrap
Some plates and bowls
Skillet/Pan for frying
Saucepan

SET:

Chicken Breasts 2 (about 400 gms)
Salt 1 tsp
Pepper 2 tsp
Garlic paste 1 tsp
Cheese Slices 2-3
Butter/Oil for frying 4 tbsp

For Herbs Mixture:
Butter 100 gms
Parsley half small bunch (chopped)
Garlic cloves 4 (chopped)
Oregano 1 tbsp
Worcestershire Sauce 1 tbsp
White pepper 1 tsp

For coating:
All purpose flour 1/2 cup
Rice flour 4 tbsp
Corn flour 1/3 cup
Salt 1/2 tsp
Pepper 1/2 tsp
Chili flakes 1 tsp
Egg 1
Milk 3-4 tbsp (chilled)
Bread Crumbs as required

Sauce Ingredients:
Cream of Chicken Soup Powder 2 tbsp
Whipping or Heavy Cream 120 ml
Oregano 1 tsp
Pepper to taste
Mustard paste 1 tbsp
BBQ sauce 2 tbsp

GO:

Mix all ingredients of herbs mixture in a bowl and set aside.
Cut Chicken breasts in 1/2 inch thickness if they are too thick.
Pound Chicken Breasts well enough to flatten.
Season the chicken breasts with salt, pepper and garlic paste.
Put 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.
Meanwhile prepare the coating by mixing All-Purpose flour, Rice flour, Cornflour, Salt, Pepper and Chili flakes in a large bowl.
Beat the egg and mix milk, set aside.
Now coat the rolled chicken breasts in flour mixture, then coat them with egg milk mixture and lastly, coat them with bread crumbs completely.
Heat butter/oil in a skillet and fry each side of Chicken rolls on medium-high flame until they are golden brown.
Cover and simmer for 15-20 mins, until chicken is fully cooked and juices run clear.
Remove toothpicks and transfer them to serving platter.
For Sauce, mix and simmer all ingredients on medium heat. Pour on Chicken Rolls and serve.

MY TWO CENTS:

Adjust the spices to suit your taste buds.
Add some salt to the herbs mixture if you are using unsalted butter.
Chicken breasts should be cut thin or cooking time will increase.
Chicken should be pounded well.
Use any kind of cheese you like.