Chicken Kiev - it's what's for dinner 11/2/2008

Taken from Alton Brown's method, except I'll use boneless skinless chicken
thighs instead of chicken breast halves.

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken thighs
2 large whole eggs, beaten with 1 teaspoon water
2 cups dry bread crumbs

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black
pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed
paper and roll into small log; place in freezer.

Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap. Squirt
chicken lightly with water and squirt the top of the plastic wrap as well.
Pound to no less than 1/8-inch thickness. Season each piece of chicken with
salt and pepper.

Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of the
compound butter and 1 tablespoon bread crumbs in the center of each thigh.
Using the plastic wrap to assist, fold in ends of thigh and roll into a log,
completely enclosing the butter; roll very tightly. Repeat with each thigh.
Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a
different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat
until oil reaches 375 degrees F.

Dip each thigh in the egg mixture and then roll in the bread crumbs. Gently
place each thigh in oil, sealed-side down, and cook until golden brown,
approximately 4 to 5 minutes on each side. Remove to a cooling rack set in
sheet pan and allow to drain for before serving.

I have no idea what I'm going to serve with this. Perhaps some brussels
sprouts (from frozen, since they aren't in season). Some sort of pasta?
Maybe, maybe not.

Jill

"jmcquown" > wrote in message
...
> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless chicken
> thighs instead of chicken breast halves.
>
> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap or
> waxed paper and roll into small log; place in freezer.
>
> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
> Squirt chicken lightly with water and squirt the top of the plastic wrap
> as well. Pound to no less than 1/8-inch thickness. Season each piece of
> chicken with salt and pepper.
>
> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of the
> compound butter and 1 tablespoon bread crumbs in the center of each thigh.
> Using the plastic wrap to assist, fold in ends of thigh and roll into a
> log, completely enclosing the butter; roll very tightly. Repeat with each
> thigh. Place chicken in refrigerator for 2 hours, or up to overnight.
>
> Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a
> different pie pan.
>
> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high
> heat until oil reaches 375 degrees F.
>
> Dip each thigh in the egg mixture and then roll in the bread crumbs.
> Gently place each thigh in oil, sealed-side down, and cook until golden
> brown, approximately 4 to 5 minutes on each side. Remove to a cooling rack
> set in sheet pan and allow to drain for before serving.
>
> I have no idea what I'm going to serve with this. Perhaps some brussels
> sprouts (from frozen, since they aren't in season). Some sort of pasta?
> Maybe, maybe not.

Sounds good even though I can't eat it! I'd serve it with rice and a green
veggie.

Cheryl wrote:
> "jmcquown" > wrote in message
> ...
>> Chicken Kiev - it's what's for dinner 11/2/2008
>>
>> Taken from Alton Brown's method, except I'll use boneless skinless
>> chicken thighs instead of chicken breast halves.
>>
>> 8 tablespoons (1 stick) unsalted butter, room temperature
>> 1 teaspoon dried parsley
>> 1 teaspoon dried tarragon
>> 1 teaspoon salt, plus extra for seasoning chicken
>> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
>> chicken 4 boneless, skinless chicken thighs
>> 2 large whole eggs, beaten with 1 teaspoon water
>> 2 cups dry bread crumbs
>>
>> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon
>> black pepper in the bowl of a stand mixer. Place mixture on plastic
>> wrap or waxed paper and roll into small log; place in freezer.
>>
>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
>> Squirt chicken lightly with water and squirt the top of the plastic
>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
>> piece of chicken with salt and pepper.
>>
>> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of
>> the compound butter and 1 tablespoon bread crumbs in the center of
>> each thigh. Using the plastic wrap to assist, fold in ends of thigh
>> and roll into a log, completely enclosing the butter; roll very
>> tightly. Repeat with each thigh. Place chicken in refrigerator for 2
>> hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2
>> cups bread crumbs in a
>> different pie pan.
>>
>> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over
>> medium-high heat until oil reaches 375 degrees F.
>>
>> Dip each thigh in the egg mixture and then roll in the bread crumbs.
>> Gently place each thigh in oil, sealed-side down, and cook until
>> golden brown, approximately 4 to 5 minutes on each side. Remove to a
>> cooling rack set in sheet pan and allow to drain for before serving.
>>
>> I have no idea what I'm going to serve with this. Perhaps some
>> brussels sprouts (from frozen, since they aren't in season). Some
>> sort of pasta? Maybe, maybe not.
>
> Sounds good even though I can't eat it! I'd serve it with rice and a
> green veggie.


I made rice to go along with it. And (shhhh) brussels sprouts. It was very
tasty and now I have leftovers so I don't have to worry about cooking for a
few days.

Jill

On Nov 2, 1:19*pm, "jmcquown" > wrote:
> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless chicken
> thighs instead of chicken breast halves.
>
> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed
> paper and roll into small log; place in freezer.
>
> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap. Squirt
> chicken lightly with water and squirt the top of the plastic wrap as well..
> Pound to no less than 1/8-inch thickness. Season each piece of chicken with
> salt and pepper.
>
> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of the
> compound butter and 1 tablespoon bread crumbs in the center of each thigh..
> Using the plastic wrap to assist, fold in ends of thigh and roll into a log,
> completely enclosing the butter; roll very tightly. Repeat with each thigh.
> Place chicken in refrigerator for 2 hours, or up to overnight.
>
> Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a
> different pie pan.
>
> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat
> until oil reaches 375 degrees F.
>
> Dip each thigh in the egg mixture and then roll in the bread crumbs. Gently
> place each thigh in oil, sealed-side down, and cook until golden brown,
> approximately 4 to 5 minutes on each side. Remove to a cooling rack set in
> sheet pan and allow to drain for before serving.
>
> I have no idea what I'm going to serve with this. *Perhaps some brussels
> sprouts (from frozen, since they aren't in season). *Some sort of pasta?
> Maybe, maybe not.
>
> Jill
==========================

My Russian cookbook says serve with sweet green peas and skinny skinny
shoestring potatoes. I'd use rice pilaf with mushrooms or rissoto (if
I had ever made rissoto!)
Lynn in Fargo

"jmcquown" schrieb :

> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless chicken
> thighs instead of chicken breast halves.
>
Now I know why Alton Brown isn't known over here.
That's no Chicken Kiev.
Some tips :

> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
fresh is better
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
white pepper
lemon juice is missing


> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
flour is missing
Drag the pieces through flour before putting them in the eggwash
1 tablespoon _cold_ water per egg

> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed
> paper and roll into small log; place in freezer.
>
Mixer ?
Mix with a fork and stuff the thighs.

> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap. Squirt
> chicken lightly with water and squirt the top of the plastic wrap as well.
> Pound to no less than 1/8-inch thickness. Season each piece of chicken with
> salt and pepper.
>
With salt ? And then let the piece rest in the fridge over night ? No, thanks.
And frying them for 5 minutes per side ? <shudder>

<snip>
Cheers,

Michael Kuettner

jmcquown said...

> Cheryl wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Chicken Kiev - it's what's for dinner 11/2/2008
>>>
>>> Taken from Alton Brown's method, except I'll use boneless skinless
>>> chicken thighs instead of chicken breast halves.
>>>
>>> 8 tablespoons (1 stick) unsalted butter, room temperature
>>> 1 teaspoon dried parsley
>>> 1 teaspoon dried tarragon
>>> 1 teaspoon salt, plus extra for seasoning chicken
>>> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
>>> chicken 4 boneless, skinless chicken thighs
>>> 2 large whole eggs, beaten with 1 teaspoon water
>>> 2 cups dry bread crumbs
>>>
>>> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon
>>> black pepper in the bowl of a stand mixer. Place mixture on plastic
>>> wrap or waxed paper and roll into small log; place in freezer.
>>>
>>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
>>> Squirt chicken lightly with water and squirt the top of the plastic
>>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
>>> piece of chicken with salt and pepper.
>>>
>>> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of
>>> the compound butter and 1 tablespoon bread crumbs in the center of
>>> each thigh. Using the plastic wrap to assist, fold in ends of thigh
>>> and roll into a log, completely enclosing the butter; roll very
>>> tightly. Repeat with each thigh. Place chicken in refrigerator for 2
>>> hours, or up to overnight. Place egg and water mixture in 1 pie pan
>>> and 2 cups bread crumbs in a
>>> different pie pan.
>>>
>>> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over
>>> medium-high heat until oil reaches 375 degrees F.
>>>
>>> Dip each thigh in the egg mixture and then roll in the bread crumbs.
>>> Gently place each thigh in oil, sealed-side down, and cook until
>>> golden brown, approximately 4 to 5 minutes on each side. Remove to a
>>> cooling rack set in sheet pan and allow to drain for before serving.
>>>
>>> I have no idea what I'm going to serve with this. Perhaps some
>>> brussels sprouts (from frozen, since they aren't in season). Some
>>> sort of pasta? Maybe, maybe not.
>>
>> Sounds good even though I can't eat it! I'd serve it with rice and a
>> green veggie.
>
>
> I made rice to go along with it. And (shhhh) brussels sprouts. It was
> very tasty and now I have leftovers so I don't have to worry about
> cooking for a few days.
>
> Jill


Jill,

I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!

Ick.

Let us not speak of them again. Makes my ears ring!

Andy
Shut up Andy

On Mon 03 Nov 2008 03:51:46a, Andy told us...

> Jill,
>
> I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!
>
> Ick.
>
> Let us not speak of them again. Makes my ears ring!
>
> Andy
> Shut up Andy

I love Brussels sprouts. A lot of people do. Shut up, Andy.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
1wks 20hrs 1mins
*******************************************
A girl and a boy bump into each other
-- surely an accident. A girl and a

Wayne Boatwright wrote:
> On Mon 03 Nov 2008 03:51:46a, Andy told us...
>
>> Jill,
>>
>> I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!
>>
>> Ick.
>>
>> Let us not speak of them again. Makes my ears ring!
>>
>> Andy
>> Shut up Andy
>
> I love Brussels sprouts. A lot of people do. Shut up, Andy.


I'll bet he doesn't like fordhook lima beans, either

Jill

On Mon 03 Nov 2008 04:26:32a, jmcquown told us...

> Wayne Boatwright wrote:
>> On Mon 03 Nov 2008 03:51:46a, Andy told us...
>>
>>> Jill,
>>>
>>> I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!
>>>
>>> Ick.
>>>
>>> Let us not speak of them again. Makes my ears ring!
>>>
>>> Andy
>>> Shut up Andy
>>
>> I love Brussels sprouts. A lot of people do. Shut up, Andy.
>
>
> I'll bet he doesn't like fordhook lima beans, either
>
> Jill
>

You’re probably right. Speaking of beans, I just discovered that PictSweet
is now packaging frozen speckled butter beans, another of my favorites.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
1wks 19hrs 28mins
*******************************************
Definition of Terror: A female Klingon
having a bad hair day.

jmcquown said...

> Wayne Boatwright wrote:
>> On Mon 03 Nov 2008 03:51:46a, Andy told us...
>>
>>> Jill,
>>>
>>> I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!
>>>
>>> Ick.
>>>
>>> Let us not speak of them again. Makes my ears ring!
>>>
>>> Andy
>>> Shut up Andy
>>
>> I love Brussels sprouts. A lot of people do. Shut up, Andy.
>
>
> I'll bet he doesn't like fordhook lima beans, either
>
> Jill


Jill,

Now hold on just a minute woman! I happen to live one town away from Lima,
PA!!! The lima bean capital of the world!!!

And to tell you the truth, as fresh as they are, they STILL SUCK! Worst
vegetable on the planet. YMMV.

<smootch> <pinch>

Andy

Wayne Boatwright wrote:
> On Mon 03 Nov 2008 04:26:32a, jmcquown told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 03 Nov 2008 03:51:46a, Andy told us...
>>>
>>>> Jill,
>>>>
>>>> I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!
>>>>
>>>> Ick.
>>>>
>>>> Let us not speak of them again. Makes my ears ring!
>>>>
>>>> Andy
>>>> Shut up Andy
>>>
>>> I love Brussels sprouts. A lot of people do. Shut up, Andy.
>>
>>
>> I'll bet he doesn't like fordhook lima beans, either
>>
>
> You're probably right. Speaking of beans, I just discovered that
> PictSweet is now packaging frozen speckled butter beans, another of
> my favorites.


Until recently I could find speckled butter beans "fresh" at a market about
6 miles away. I love those things!

Jill

Michael Kuettner wrote:
> "jmcquown" schrieb :
>
>> Chicken Kiev - it's what's for dinner 11/2/2008
>>
>> Taken from Alton Brown's method, except I'll use boneless skinless
>> chicken thighs instead of chicken breast halves.
>>
> Now I know why Alton Brown isn't known over here.
> That's no Chicken Kiev.
> <snip>
> Cheers,
>
> Michael Kuettner


I'd invite you over to "correct" the recipe and make it as you see fit but
I've been rather busy. Worked fine for me

Jill

jmcquown > wrote:

> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap. Squirt
> chicken lightly with water and squirt the top of the plastic wrap as well.
> Pound to no less than 1/8-inch thickness. Season each piece of chicken with
> salt and pepper.

You know happens when you try and pound a chicken thigh to 1/8"
inch?

-sw

On Mon 03 Nov 2008 05:02:35a, jmcquown told us...

> Until recently I could find speckled butter beans "fresh" at a market
> about 6 miles away. I love those things!
>
> Jill

I rarely see any type of fresh beans in the pod out here.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
1wks 18hrs 54mins
*******************************************
Help stamp out mental illness, or I'll
kill you!

Cheryl > wrote:

> Sounds good even though I can't eat it! I'd serve it with rice and a green
> veggie.

OK, I'll bite.

Put on your fire retardant suit while you tell us why you
can't eat it. Alergic to parsley?

-sw

Sqwertz wrote:
> jmcquown > wrote:
>
>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
>> Squirt chicken lightly with water and squirt the top of the plastic
>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
>> piece of chicken with salt and pepper.
>
> You know happens when you try and pound a chicken thigh to 1/8"
> inch?
>
> -sw


Yes. My mother falls and breaks her hip. Thanks for playing!

Wayne Boatwright wrote:
> On Mon 03 Nov 2008 05:02:35a, jmcquown told us...
>
>> Until recently I could find speckled butter beans "fresh" at a market
>> about 6 miles away. I love those things!
>>
>> Jill
>
> I rarely see any type of fresh beans in the pod out here.


At this market they hull them for you and store them in a refrigerator.
It's the closest thing I can find to a farmers market around here. The
farmers market travels around from town to town, only open for short hours
and on certain days of the week. I'm not about to chase them down or only
shop on Tuesday between 9-12. Ridiculous!

Jill

"Sqwertz" > wrote in message
...
> Cheryl > wrote:
>
>> Sounds good even though I can't eat it! I'd serve it with rice and a
>> green
>> veggie.
>
> OK, I'll bite.
>
> Put on your fire retardant suit while you tell us why you
> can't eat it. Alergic to parsley?
>

A whole stick of butter. I'm on a low cholesterol diet.

jmcquown wrote:

> At this market they hull them for you and store them in a refrigerator.
> It's the closest thing I can find to a farmers market around here. The
> farmers market travels around from town to town, only open for short
> hours and on certain days of the week. I'm not about to chase them down
> or only shop on Tuesday between 9-12. Ridiculous!
>
> Jill

Who needs to chase anything down? Just get their schedule of where they
are on particular days and hours and go to the site where they are at
that day.
I'd certainly welcome that option over the one I have. Our farmers
market is open *only* Saturday mornings.

"jmcquown" schrieb ;
>
> I'd invite you over to "correct" the recipe and make it as you see fit but
> I've been rather busy. Worked fine for me
>
I'll hold you to your offer when I visit the USA.

Cheers,

Michael Kuettner

Goomba wrote:
> jmcquown wrote:
>
>> At this market they hull them for you and store them in a
>> refrigerator. It's the closest thing I can find to a farmers market
>> around here. The farmers market travels around from town to town,
>> only open for short hours and on certain days of the week. I'm not
>> about to chase them down or only shop on Tuesday between 9-12.
>> Ridiculous! Jill
>
> Who needs to chase anything down? Just get their schedule of where
> they are on particular days and hours and go to the site where they
> are at that day.
> I'd certainly welcome that option over the one I have. Our farmers
> market is open *only* Saturday mornings.


Unless you haven't been paying attention (and I know you have been), I
couldn't exactly leave my mother alone to go shop 50 miles away. Farmer's
markets are highly overrated. The ones everyone talks about here, you'd
think they all sold artesian breads, eggs, steaks... that simply has not
been my experience even back in Memphis. BTW, they shut down in October
anyway and won't open up again until May.

Jill

jmcquown wrote:

> Unless you haven't been paying attention (and I know you have been), I
> couldn't exactly leave my mother alone to go shop 50 miles away.
> Farmer's markets are highly overrated. The ones everyone talks about
> here, you'd think they all sold artesian breads, eggs, steaks... that
> simply has not been my experience even back in Memphis. BTW, they shut
> down in October anyway and won't open up again until May.
>
> Jill

Prior to this latest development, I would have suggested you get a
wheelchair and take mom out for just such an outing.

Goomba wrote:
> jmcquown wrote:
>
>> Unless you haven't been paying attention (and I know you have been),
>> I couldn't exactly leave my mother alone to go shop 50 miles away.
>> Farmer's markets are highly overrated. The ones everyone talks about
>> here, you'd think they all sold artesian breads, eggs, steaks... that
>> simply has not been my experience even back in Memphis. BTW, they
>> shut down in October anyway and won't open up again until May.
>>
>> Jill
>
> Prior to this latest development, I would have suggested you get a
> wheelchair and take mom out for just such an outing.


They just called to get my consent to do surgery. She probably won't
survive it but it's that or live in constant pain so I said OK.

Jill

On Nov 3, 10:02*am, "jmcquown" > wrote:
> Goomba wrote:
> > jmcquown wrote:
>
> >> Unless you haven't been paying attention (and I know you have been),
> >> I couldn't exactly leave my mother alone to go shop 50 miles away.
> >> Farmer's markets are highly overrated. *The ones everyone talks about
> >> here, you'd think they all sold artesian breads, eggs, steaks... that
> >> simply has not been my experience even back in Memphis. *BTW, they
> >> shut down in October anyway and won't open up again until May.
>
> >> Jill
>
> > Prior to this latest development, I would have suggested you get a
> > wheelchair and take mom out for just such an outing.
>
> They just called to get my consent to do surgery. *She probably won't
> survive it but it's that or live in constant pain so I said OK.
>
> Jill

Prayers and best thoughts for Jill, her mom and their family.
Love,
Lynn in Fargo

> GUEST wrote:
> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless
chicken
> thighs instead of chicken breast halves.
>
> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
chicken
> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4
teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap
or waxed
> paper and roll into small log; place in freezer.
>
> Place chicken thighs, 1 at a time, between 2 pieces of plastic
wrap. Squirt
> chicken lightly with water and squirt the top of the plastic wrap
as well.
> Pound to no less than 1/8-inch thickness. Season each piece of
chicken with
> salt and pepper.
>
> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of
the
> compound butter and 1 tablespoon bread crumbs in the center of each
thigh.
> Using the plastic wrap to assist, fold in ends of thigh and roll
into a log,
> completely enclosing the butter; roll very tightly. Repeat with
each thigh.
> Place chicken in refrigerator for 2 hours, or up to overnight.
>
> Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in
a
> different pie pan.
>
> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over
medium-high heat
> until oil reaches 375 degrees F.
>
> Dip each thigh in the egg mixture and then roll in the bread
crumbs. Gently
> place each thigh in oil, sealed-side down, and cook until golden
brown,
> approximately 4 to 5 minutes on each side. Remove to a cooling rack
set in
> sheet pan and allow to drain for before serving.
>
> I have no idea what I'm going to serve with this. Perhaps some
brussels
> sprouts (from frozen, since they aren't in season). Some sort of
pasta?
> Maybe, maybe not.
>
> Jill

That sounds good.

Cheryl wrote:
> "Sqwertz" > wrote in message
> ...
>> Cheryl > wrote:
>>
>>> Sounds good even though I can't eat it! I'd serve it with rice and
>>> a green
>>> veggie.
>>
>> OK, I'll bite.
>>
>> Put on your fire retardant suit while you tell us why you
>> can't eat it. Alergic to parsley?
>>
>
> A whole stick of butter. I'm on a low cholesterol diet.


Taken in context it's not all that much butter per serving. It made a lot
and I'll be eating leftovers for a while.

Jill

"Michael Kuettner" > wrote in message
...
>
> "jmcquown" schrieb ;
>>
>> I'd invite you over to "correct" the recipe and make it as you see fit
>> but I've been rather busy. Worked fine for me
>>
> I'll hold you to your offer when I visit the USA.
>
> Cheers,
>
> Michael Kuettner
>

You two would make a great couple.

"jmcquown" > wrote in message
...
> Cheryl wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> Cheryl > wrote:
>>>
>>>> Sounds good even though I can't eat it! I'd serve it with rice and
>>>> a green
>>>> veggie.
>>>
>>> OK, I'll bite.
>>>
>>> Put on your fire retardant suit while you tell us why you
>>> can't eat it. Alergic to parsley?
>>>
>>
>> A whole stick of butter. I'm on a low cholesterol diet.
>
>
> Taken in context it's not all that much butter per serving. It made a lot
> and I'll be eating leftovers for a while.
>

I know, but that's what makes it what it is. The squirt of butter that
comes out when you slice into it. Yum!

"jmcquown" > wrote in message
...
> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless chicken
> thighs instead of chicken breast halves.
>
> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap or
> waxed paper and roll into small log; place in freezer.
>
> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
> Squirt chicken lightly with water and squirt the top of the plastic wrap
> as well. Pound to no less than 1/8-inch thickness. Season each piece of
> chicken with salt and pepper.
>
> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of the
> compound butter and 1 tablespoon bread crumbs in the center of each thigh.
> Using the plastic wrap to assist, fold in ends of thigh and roll into a
> log, completely enclosing the butter; roll very tightly. Repeat with each
> thigh. Place chicken in refrigerator for 2 hours, or up to overnight.
>
> Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a
> different pie pan.
>
> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high
> heat until oil reaches 375 degrees F.
>
> Dip each thigh in the egg mixture and then roll in the bread crumbs.
> Gently place each thigh in oil, sealed-side down, and cook until golden
> brown, approximately 4 to 5 minutes on each side. Remove to a cooling rack
> set in sheet pan and allow to drain for before serving.
>
> I have no idea what I'm going to serve with this. Perhaps some brussels
> sprouts (from frozen, since they aren't in season). Some sort of pasta?
> Maybe, maybe not.
>
> Jill

Gee maybe you should consult "telephone" and see if the should add some
jalapeno powder "just enough for a little oomph) to this classic dish.


:-)

Dimitri

Dimitri wrote:
> "jmcquown" > wrote in message
> ...
>> Chicken Kiev - it's what's for dinner 11/2/2008
>>
>> Taken from Alton Brown's method, except I'll use boneless skinless
>> chicken thighs instead of chicken breast halves.
>>
>> I have no idea what I'm going to serve with this. Perhaps some
>> brussels sprouts (from frozen, since they aren't in season). Some
>> sort of pasta? Maybe, maybe not.
>>
> Gee maybe you should consult "telephone" and see if the should add
> some jalapeno powder "just enough for a little oomph) to this classic
> dish.
>
> :-)
>
> Dimitri


LOLOL Thanks, but I'd prefer something actually edible Turned out
great. I served it with rice and brussels sprouts. And now I have
leftovers. They're prepping my mother for surgery now. I'm calling family,
at least trying to. My oldest brother keeps moving and we don't really know
where he is.

Jill

"jmcquown" > wrote in message
...
> Dimitri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Chicken Kiev - it's what's for dinner 11/2/2008
>>>
>>> Taken from Alton Brown's method, except I'll use boneless skinless
>>> chicken thighs instead of chicken breast halves.
>>>
>>> I have no idea what I'm going to serve with this. Perhaps some
>>> brussels sprouts (from frozen, since they aren't in season). Some
>>> sort of pasta? Maybe, maybe not.
>>>
>> Gee maybe you should consult "telephone" and see if the should add
>> some jalapeno powder "just enough for a little oomph) to this classic
>> dish.
>>
>> :-)
>>
>> Dimitri
>
>
> LOLOL Thanks, but I'd prefer something actually edible Turned out
> great. I served it with rice and brussels sprouts. And now I have
> leftovers. They're prepping my mother for surgery now. I'm calling
> family, at least trying to. My oldest brother keeps moving and we don't
> really know where he is.
>
> Jill

Be sure to let us know how she does in the surgery.

Regards,

Dimitri

Cheryl > wrote:

> "Sqwertz" > wrote in message
> ...
>> Cheryl > wrote:
>
>> Put on your fire retardant suit while you tell us why you
>> can't eat it. Alergic to parsley?
>
> A whole stick of butter. I'm on a low cholesterol diet.

You say that like you're eating the whole stick. No need to
exaggerate like that.

And unless you know some sort of magic, there's no way you could put
2TB of butter into a pounded chicken thigh without it all spilling
out all over the place as it melts out into the pan as it cooks.

Chicken Kiev is a waste of time and a makes a hell of a mess. Just
pound some chicken, dredge, fry , and top with the butter mixture.
Viola: Chicken Sqwertz.

-sw

"Sqwertz" > wrote in message
...
> Cheryl > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Cheryl > wrote:
>>
>>> Put on your fire retardant suit while you tell us why you
>>> can't eat it. Alergic to parsley?
>>
>> A whole stick of butter. I'm on a low cholesterol diet.
>
> You say that like you're eating the whole stick. No need to
> exaggerate like that.

That's no exaguration the beauty is that the butter keeps the meat tender
and moint on the inside while the outside is crispy. One of the joys is
cutting into the Kiev and havig the butter run all over the plate only to be
sopped up with and starch or a piece of crusty bread. Of course you dip and
swirl each slice of the kiev imto the butter.



> And unless you know some sort of magic, there's no way you could put
> 2TB of butter into a pounded chicken thigh without it all spilling
> out all over the place as it melts out into the pan as it cooks.

Easy to fold and seal the pounded meat and seal with a toothpick


> Chicken Kiev is a waste of time and a makes a hell of a mess. Just
> pound some chicken, dredge, fry , and top with the butter mixture.
> Viola: Chicken Sqwertz.
>
> -sw

It just ain't the same .....

Try it some time at a restaurant. It's good stuff Maynard.

"Sqwertz" > wrote in message
...
> Cheryl > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Cheryl > wrote:
>>
>>> Put on your fire retardant suit while you tell us why you
>>> can't eat it. Alergic to parsley?
>>
>> A whole stick of butter. I'm on a low cholesterol diet.
>
> You say that like you're eating the whole stick. No need to
> exaggerate like that.
>
> And unless you know some sort of magic, there's no way you could put
> 2TB of butter into a pounded chicken thigh without it all spilling
> out all over the place as it melts out into the pan as it cooks.
>
> Chicken Kiev is a waste of time and a makes a hell of a mess. Just
> pound some chicken, dredge, fry , and top with the butter mixture.
> Viola: Chicken Sqwertz.
>
> -sw

jmcquown > wrote:

> The farmers market travels around from town to town, only open for short hours
> and on certain days of the week. I'm not about to chase them down or only
> shop on Tuesday between 9-12. Ridiculous!

I think what you want is a supermarket. The idea of farmers markets
and market days has been around for centuries. And has only
recently started to make a comeback due to the existence of places
like Walmart and Sam's Club.

-sw

jmcquown > wrote:

> Sqwertz wrote:
>> jmcquown > wrote:
>>
>>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
>>> Squirt chicken lightly with water and squirt the top of the plastic
>>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
>>> piece of chicken with salt and pepper.
>>
>> You know happens when you try and pound a chicken thigh to 1/8"
>> inch?
>
> Yes. My mother falls and breaks her hip. Thanks for playing!

WTF?

Did you take an extra pill today, or just miss a dose?

-sw

jmcquown > wrote:

> They just called to get my consent to do surgery. She probably won't
> survive it but it's that or live in constant pain so I said OK.

It was bad enough waiting for Dad to die hoping he'd die so you get
all his stuff. Now with Mom gone, you get it ALL and can finally
take an official, early retirement.

I hope she lives for another 10 years just to spite you.

-sw

Sqwertz wrote:
> jmcquown > wrote:
>
>> They just called to get my consent to do surgery. She probably won't
>> survive it but it's that or live in constant pain so I said OK.
>
> It was bad enough waiting for Dad to die hoping he'd die so you get
> all his stuff. Now with Mom gone, you get it ALL and can finally
> take an official, early retirement.
>
> I hope she lives for another 10 years just to spite you.
>
> -sw


You really are a total ass, aren't you. That was a statement, not a
question. Dickhead. Maybe YOU will die and leave us all the hell alone.

Jill

In article >,
Sqwertz > wrote:

> jmcquown > wrote:
>
> > Sqwertz wrote:
> >> jmcquown > wrote:
> >>
> >>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
> >>> Squirt chicken lightly with water and squirt the top of the plastic
> >>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
> >>> piece of chicken with salt and pepper.
> >>
> >> You know happens when you try and pound a chicken thigh to 1/8"
> >> inch?
> >
> > Yes. My mother falls and breaks her hip. Thanks for playing!
>
> WTF?
>
> Did you take an extra pill today, or just miss a dose?
>
> -sw

C'mon Steve, for once, be compassionate. I know you can do it.

Think about what this'd be like with your OWN mom.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Mon 03 Nov 2008 09:02:49a, jmcquown told us...

> Goomba wrote:
>> jmcquown wrote:
>>
>>> Unless you haven't been paying attention (and I know you have been),
>>> I couldn't exactly leave my mother alone to go shop 50 miles away.
>>> Farmer's markets are highly overrated. The ones everyone talks about
>>> here, you'd think they all sold artesian breads, eggs, steaks... that
>>> simply has not been my experience even back in Memphis. BTW, they
>>> shut down in October anyway and won't open up again until May.
>>>
>>> Jill
>>
>> Prior to this latest development, I would have suggested you get a
>> wheelchair and take mom out for just such an outing.
>
>
> They just called to get my consent to do surgery. She probably won't
> survive it but it's that or live in constant pain so I said OK.
>
> Jill
>

Jill, my prayers for your mother’s successful surgery and recovery, and for
your support.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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