Chicken Kiev

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan utama:

• 4 Belahan dada Ayam-belah 2, Garam, Minyak goreng
• 2 Telur+2 st Susu-kocok, 150 gr Panir, Lada bubuk

Mentega berbumbu-Alternatif A:

• 60 ml White wine, 1 sm Air jeruk nipis, ½ st Garam
• ¼ st Thyme, 100 gr Mentega-lelehkan, ¼ st Rosemary
• ½ st Kecap Inggris, 2 sm Peterseli cincang
• ½ Bawang bombay kecil-cincang, ½ st Lada bubuk
• 1 Bawang putih-haluskan, ¼ st Marjoram

Mentega berbumbu-Alternatif B:

• 100 gr Mentega-lelehkan, 1 sm Daun lokio cincang
• 1 st Daun dill, ½ st Lada, 1 Bawang putih-haluskan
• ½ st Garam, 2 sm Peterseli cincang, 1 sm Air nipis

Terigu berbumbu-Alternatif A:

• 85 gr Terigu, ½ st Paprika bubuk, ½ st Lada bubuk

Terigu berbumbu-Alternatif B:

• 85 gr Terigu, ½ st Bawang putih bubuk
• ½ st Ketumbar bubuk, 1 st Daun dill

Cara membuat

• Terdapat 2 alternativ cara membuat mentega berbumbu yg cocok utk Chicken Kiev:
• * Alternativ A: Tumis baw.bombay & bawang putih dng 1 sm mentega di api sedang. Beri wine, rosemary, thyme & marjoram. Biarkan hingga cairan tersisa ¼ nya. Masukkan air nipis & kcp inggris. Kecilkan api, masak 3 mnt. Angkat dari api & dinginkan. Campur dng mentega, peterseli, garam & lada.
• * Alternativ B: Aduk mentega dng peterseli, lokio, baw.pth, air nipis, dill, lada, garam
• Letakkan mentega di plastik pembungkus/aluminium foil, bentuk mentega seperti balok panjang (± lbr 2 cm, tebal 2 cm). Dinginkan di freezer. Bagi menjadi 8 bagian sama besar.
• Lapisi bagian bawah & atas ayam dng plastik. Pukul2 ayam perlahan dng palu hingga agak pipih (½-1 cm). Sisi tepi harus lebih tipis. Lumuri ayam pd 1 sisinya saja dng garam & lada, diamkan 5 menit.
• Letakkan 1 bagian mentega di tengah sisi ayam yg belum dibumbui, 7-8 cm dari salah satu ujung ayam. Lipat kedua sisi tepi panjangnya menutupi mentega. Lipat sisi yang terdekat dari mentega lalu gulung sampai keujung satunya. Semat dengan tusuk gigi.

• Juga terdapat 2 alternativ dari cara membuat tepung berbumbu:
• * Alternativ A: Aduk rata paprika bubuk, lada & terigu.
• * Alternativ B: Aduk rata ketumbar, bawang putih bubuk, dill & terigu.
• Gulingkan tiap roll ayam di terigu berbumbu, celup di telur lalu gulingkan di panir. Goyang2kan perlahan agar sisa panir terlepas. Simpan di kulkas 30 mnt.
• Panaskan oven 180°C. Panaskan minyak dng api sedang di pan dalam sehingga minyak merendam ayam. Goreng ayam sampai kecokelatan. Pindahkan ayam ke loyang, panggang 18-20 mnt. Keringkan di kertas penyerap minyak.

Ingredients

Main Ingredients:

• 4 Chicken breasts halves-halved, frying Oil
• 2 Egg+2 tsp Milk-beaten, 150 gr Bread crumbs
• enough Salt & ground Pepper

Herbs Butter-Alternative A:

• 60 ml White wine, ½ small Onion-minced, ½ tsp Salt
• ¼ tsp Thyme, 100 gr Butter-soften, ½ tsp Pepper
• ¼ tsp Rosemary, ¼ tsp Marjoram, 1 tbsp Lime juice
• ½ tsp Worcestershire sauce, 1 Garlic clove-grind
• 2 tbsp chopped Parsley

Herbs Butter-Alternative B:

• 100 gr Butter-soften, ½ tsp Salt, ½ tsp Pepper
• 2 tbsp chopped Parsley, 1 tbsp chopped Chives
• 1 tbsp Lime juice, 1 Garlic clove-grind, 1 tsp Dill

Seasoned Flour-Alternative A:

• 85 gr Flour, ½ tsp Paprika powder, ½ tsp ground Pepper

Seasoned Flour-Alternative B:

• 85 gr Flour, ½ tsp Coriander powder
• ½ tsp Garlic powder, 1 tsp Dill

Directions

• There are 2 alternatives on how to make the Herbs Butter that suitable for Chicken Kiev:
• * A: Sauté the onion & garlic with 1 tbsp of butter over medium heat. Add in white wine, rosemary, thyme & marjoram. Let the juice evaporate until ¼ is left. Put in lime juice & Worcestershire sauce. Reduce heat to low heat; cook for ~ 3 min. Remove from heat & let it chill. Blend it well with butter, parsley, salt & pepper.
• * B: Blend butter with parsley, chives, garlic, lime, dill, salt & pepper.
• Put the herbs butter on a piece of aluminium foil/plastic wrapper. Form the butter into long cube (~ 2 cm width, 2 cm thick), set in the freezer until firm. Cut the butter into 8 equal pieces.
• Put plastic sheet under & above the chicken. Using a mallet, gently pound each chicken breast slices flat (½-1 cm thickness). It should be thinner on the edges. Rub 1 side of the chicken with pepper & salt, let it rest for 5 min.
• Place 1 peace of butter in the center of unseasoned side of the chicken; 7-8 cm from one edge of each chicken breast. Fold both sides of the length part over the butter. Fold in the closest edge from butter & then roll it up until the opposite edge. Secure the roll with small skewers/toothpicks.

• There are also 2 alternatives on how to make seasoned Flour:
• * A: Mix together paprika powder, pepper & flour.
• * B: Mix together coriander, garlic powder, dill & flour.
• Coat each roll in seasoned flour well; dip in beaten egg-milk mixture & then coat it with bread crumbs. Gently shake of the excess. Set it in Refrigerator for 30 min.
• Preheat the oven to 180°C. Preheat also frying oil in a deep sauce pot over medium heat with enough oil to cover the rolled chicken breast. Fry the chicken in hot oil until golden brown. Transfer the chicken into a baking dish & bake for 18-20 min. Drain on paper towel.