Dwain Pannell
TVWBB Hall of Fame
For supper tonight, I used the Chicken Kiev recipe from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks – Kindle Edition). To give you an idea, this recipe is inspired by the one I used. I recommend this recipe for anyone who thinks of Chicken Kiev’s reputation as bad fried banquet fare or where you need to boost the plain old boneless skinless chicken breast flavor.
I first built the herb butter and let it solidify for an hour in the fridge. (This is packed with flavor)
Then I flattened and wrapped each butterflied chicken breasts around ¼ piece of the herb butter and let them sit in the fridge uncovered for an hour for the meat proteins to establish a good seal. (This puts the butter sauce on the inside) The butter I made is in the background.
I coated the filled cutlets in seasoned flour, a Dijon/egg wash, and lightly oiled/seasoned bread crumbs.
This allowed me to bake the chicken at 350*F for 40 min until 160*F internal on the kettle.
I used the charcoal baskets to contain the heat and fashioned a drip pan with tall side to help protect it from direct heat. (I got this idea from a Kevin Kruger Kettle Brisket cook) Though I did have one with a minor blowout I blame that on my heavy hand when flattening, the flavor was still there with the herbs and aromatics inside.
A crispy crust from grilling, not frying, and served alongside SWMBO’s Awesome Risotto.
I first built the herb butter and let it solidify for an hour in the fridge. (This is packed with flavor)
Then I flattened and wrapped each butterflied chicken breasts around ¼ piece of the herb butter and let them sit in the fridge uncovered for an hour for the meat proteins to establish a good seal. (This puts the butter sauce on the inside) The butter I made is in the background.
I coated the filled cutlets in seasoned flour, a Dijon/egg wash, and lightly oiled/seasoned bread crumbs.
This allowed me to bake the chicken at 350*F for 40 min until 160*F internal on the kettle.
I used the charcoal baskets to contain the heat and fashioned a drip pan with tall side to help protect it from direct heat. (I got this idea from a Kevin Kruger Kettle Brisket cook) Though I did have one with a minor blowout I blame that on my heavy hand when flattening, the flavor was still there with the herbs and aromatics inside.
A crispy crust from grilling, not frying, and served alongside SWMBO’s Awesome Risotto.
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