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  • FIRST POST
    • JoBatch80
    • By JoBatch80 17th Jul 05, 4:00 PM
    • 2,136Posts
    • 2,546Thanks
    JoBatch80
    HM Chicken Kiev
    • #1
    • 17th Jul 05, 4:00 PM
    HM Chicken Kiev 17th Jul 05 at 4:00 PM
    Hello all

    Ive decided to make home made garlic chicken kiev for dinner tonight, after seeing it on Ramsays Kitchen Nightmares last week (although the 'chef' couldnt actually cook it properly), so I now have a good idea of stuffing the chicken etc, but what I need to know is - how to make the breadcrumbs, and how to make them stick to the chicken??

    Any ideas?? Already checked the recipe thread and couldnt find it, so im hoping you guys will have the answer somewhere....

    Jo xx
Page 1
    • Pink.
    • By Pink. 17th Jul 05, 4:09 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #2
    • 17th Jul 05, 4:09 PM
    • #2
    • 17th Jul 05, 4:09 PM
    Hi Jo

    I cover the chicken in flour, then dip it into beaten egg before rolling it in breadcrumbs. It helps to press the breadcrumbs on firmly before frying...It's a messy business, but well worth it.

    Pink
    • squeaky
    • By squeaky 17th Jul 05, 4:17 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #3
    • 17th Jul 05, 4:17 PM
    • #3
    • 17th Jul 05, 4:17 PM
    Making breadcrumbs...

    I usually use my liquidiser. Tear a slice of bread into about four bits. One at a time break these into about four smaller bits and then bung 'em in and give them a quick whizz until they look like crumbs; tip them out... do the next bit.

    If you want them toasted, take the grill out the grill pan, put them all in under full power and every now and then give them a good stir round with a wooden spoon until they look golden.

    There are other ways I'm sure, but this works for me
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    • apprentice tycoon
    • By apprentice tycoon 18th Jul 05, 7:00 AM
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    apprentice tycoon
    • #4
    • 18th Jul 05, 7:00 AM
    • #4
    • 18th Jul 05, 7:00 AM
    If you want breadcrumbs that are easy to store (and easier to use because they are not fluffy, I find) make them as Squeaky says then put them in a tray in the oven as it cools and leave them till they are dry. Liquidize again and store.
    • icecoolbabe
    • By icecoolbabe 22nd Oct 05, 12:49 PM
    • 1,328 Posts
    • 705 Thanks
    icecoolbabe
    • #5
    • 22nd Oct 05, 12:49 PM
    Chicken Kiev
    • #5
    • 22nd Oct 05, 12:49 PM
    Does anyone here make their own?


    What recipe do you use?

    I fancy making my own but would like to oven cook them rather than fry them.

    I'm sure they must be nicer home made than shop-bought.
    If it sounds too good to be true, it probably is.
    • Stompa
    • By Stompa 22nd Oct 05, 12:57 PM
    • 7,879 Posts
    • 3,908 Thanks
    Stompa
    • #6
    • 22nd Oct 05, 12:57 PM
    • #6
    • 22nd Oct 05, 12:57 PM
    I'm sure they must be nicer home made than shop-bought.

    I'm sure you're right. If you want to buy them though I'd recommend the Aldi ones, vastly superior to most others.

    Stompa
    Stompa
    • Curry Queen
    • By Curry Queen 22nd Oct 05, 12:59 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    • #7
    • 22nd Oct 05, 12:59 PM
    • #7
    • 22nd Oct 05, 12:59 PM
    You can make your own quite easily. If you slice through the breast to form a little pocket, you can then fill this with garlic butter (or cheese or whatever you want to put in the middle) then roll the breast first in flour, then beaten egg and finally in some fresh breadcrumbs and cook on them on a tray in a moderate oven for around 30-40 mins
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • Jay-Jay
    • #8
    • 22nd Oct 05, 1:02 PM
    • #8
    • 22nd Oct 05, 1:02 PM
    Yes, I make my own


    I flatten out my chicken breast, smooth side down then make two slits into the thickest parts so that they open out, then cover with cling film and give them a gentle bash to flatten out a bit. I then put some garlic butter (just crushed garlic and butter) in the middle and roll the chicken up while tucking the sides in.

    Secure with some c0cktail sticks and dip in beaten egg, roll in breadcrumbs, re-dip in egg, re roll in breadcrumbs.

    Place on baking tray and drizzle wityh olive olive oil. Bake in a moderate oven for about 25 minutes.

    The butter melts and comes out but pour it over the chicken before you serve it.



    .....aarrrgghhh!!! Sorry for the rough recipe...gotta get daughter to a party now
    Just run, run and keep on running!

    • icecoolbabe
    • By icecoolbabe 22nd Oct 05, 1:05 PM
    • 1,328 Posts
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    icecoolbabe
    • #9
    • 22nd Oct 05, 1:05 PM
    • #9
    • 22nd Oct 05, 1:05 PM
    Thanks everyone - now you know what I'm having for tea tonight!
    If it sounds too good to be true, it probably is.
  • frugglewump
    Rather than making a pocket in the chicken breast I tend to put it through the processor until it is chicken mush and reshape it round the chilled butter before the egg & breadcrumbs.

    A slight variation we quite like is to also chop half an onion (for 2 chicken breasts) very finely and add that to the chicken mixture.
    Still wish I could buy a TARDIS instead of a house!
  • frizz_head
    I'm sure they must be nicer home made than shop-bought.
    by icecoolbabe
    The CostCo ones are gorgeous - and at 9.99 for 12, brilliant value too!
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  • Queenie
    Thanks everyone - now you know what I'm having for tea tonight!
    by icecoolbabe
    How was it?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Queenie
    The CostCo ones are gorgeous - and at 9.99 for 12, brilliant value too!
    by frizz_head
    Er .... You can often buy frozen chicken breasts on BOGOF for 4.99 ... garlic butter is only minced garlic in a dab of butter ....


    ... I'll get my coat
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    • icecoolbabe
    • By icecoolbabe 23rd Oct 05, 4:08 PM
    • 1,328 Posts
    • 705 Thanks
    icecoolbabe
    It didn't go quite as planned....
    How was it?
    by Queenie
    I got a phone call at home pleading with me to go in a short notice to work last night and ended up doing a 14 hour shift!

    So the Kievs did not get made - but I shall try again later!

    (And no - I am definitely not going to work tonight!)
    If it sounds too good to be true, it probably is.
    • iwannanicerlife
    • By iwannanicerlife 3rd Oct 08, 10:55 AM
    • 204 Posts
    • 352 Thanks
    iwannanicerlife
    How do I make chicken kiev??
    Just had a search but couldn't find anything. I've got two chicken breasts for tea tonight and would like to make kievs. Has anybody got a recipe please?
    • Pink.
    • By Pink. 3rd Oct 08, 11:12 AM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi iwannanicerlife,

    There are some tips on this thread that should help so I've added your post to it to keep the replies together.

    Pink
  • sabbscat
    Making Breadcrumbs without Implements
    Hi guys,
    Never made breadcrumbs (or much else) before, and as I don't have a blender/liquidiser or anything like that, I was wondering, is there a way to make breadcrumbs without using those items?

    I have 3/4 of a loaf left, and want to do something with it.

    • Pink.
    • By Pink. 6th Jun 09, 5:36 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi sabbscat,

    Welcome to MSE

    I've never tried it but my sister makes them using a cheese grater.

    There may be more ideas to help on these threads:

    How do I make fresh breadcrumbs without a food processor?

    how to make hm breadcrumbs?

    Pink
  • sabbscat
    Brilliant. Thank you very much Pink

    • lyndsey80
    • By lyndsey80 27th Jun 09, 10:28 PM
    • 619 Posts
    • 302 Thanks
    lyndsey80
    What do you serve with the Kievs??
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