Cooking Kiev cutlets in a slow cooker may seem like an unusual method. In the classic version, this dish is fried in a pan or baked in the oven. However, you can change this process - the result is no worse.
What is this dish?
Chicken Kiev is a dish of chicken fillet, beaten and rolled into a roll with chilled butter, then coated with eggs and breadcrumbs. It can be fried or baked. This dish is known in many countries, including the former Soviet republics, as well as in Poland, France and the UK. It is also popular in the USA under the name "Kiev chicken."
Chicken Kiev is made from a chopped breast, which is cut in length, rubbed and stuffed with oil. Western recipes usually require garlic oil, while in Russia often use the usual. In addition, various fragrant herbs, including parsley and dill, are widely used in the filling. In some American recipes, butter is replaced with blue cheese.
In the classic preparation of Kiev cutlets, the humerus of the wing remains attached. In some cases, the fillet is prepared in its pure form, and then a stone is inserted into the finished product for decoration. For feeding, the bones are usually wrapped in a paper towel. However, clean fillets are currently used; cutlets are served without bone. This is especially true for home cooking. To simplify the recipe, sometimes use various tricks and tricks.
Some Tricks for Using a Multicooker
Chicken Kiev is a second course of chicken meat, filled with butter, sometimes with cheese and herbs. Some chefs recommend adding a quail egg. But the classic is still a piece of butter with spicy fresh herbs. Freezing it before adding to the meat will prevent too quick melting.
Since Kiev cutlets in a slow cooker will be a stew, increase the amount of liquid and reduce the cooking time. Chicken products should be about half immersed in the broth. If you cook the cutlets for too long, they will become excessively dry, even when using liquid. If you intend to use the "Frying" mode, the broth is not needed. Simply grease the multicooker bowl with oil.
If you are preparing meatballs in Kiev in the Redmond slow cooker, be sure to set the timer. Do not cook for more than an hour.
The broth from the preparation of chicken breasts will be amazingly delicious, and the smell of lemon and dill is incredibly mouth-watering. Adding a small amount of wine will further improve the taste of these cutlets.
What do you need?
As you can see from the recipe with the photo, Kiev cutlets in a slow cooker are prepared from the following components:
- 120 grams of hard cheese (e.g. gouda);
- 4 whole chicken breasts;
- half a glass of lemon juice;
- half a glass of white wine;
- 2 tbsp. l unsalted butter;
- 1 tbsp. l fresh dill;
- 2 tbsp. l fresh parsley;
- 1 tsp salts;
- half tsp black pepper;
- a quarter glass of water;
- 2 tbsp. l corn starch;
- 4 cups brown rice cooked.
How it's done?
Divide the oil into four parts. Place on cling film and form into small rectangles. Freeze overnight.
Lightly beat each breast to a thickness of 7 mm. Remove the oil from the freezer and wrap a piece of oil in the middle of each chicken breast, secure with toothpicks. Put them in the bowl of the multicooker.
Combine lemon juice, white wine, oil, dill, parsley, salt and pepper in a small bowl. Pour the wine mixture onto the chicken breasts and cook in the “Stew” mode for one hour.
When the Kiev cutlets in the slow cooker are ready, put them on a plate. Switch the unit to the "Frying" mode. Combine corn starch and water, pour this mixture into the multicooker bowl. Cook with the lid open until the sauce thickens. Return the cutlets to the slow cooker to slightly warm them.
Divide the boiled rice into four serving plates. Put a patty on each of them and pour the sauce.
Breading option
In this recipe for Kiev cutlets in a slow cooker, the products are covered with crispy breadcrumbs and filled with spicy garlic and butter with herbs. This delicious dish is best served with classic mashed potatoes and green peas. In total, you will need:
- 4 tbsp. l unsalted butter, softened;
- half of Art. l fresh parsley, chopped;
- half of Art. l fresh chopped green onions;
- quarter tsp sea salt;
- quarter tsp ground black pepper;
- 1/8 tsp garlic powder;
- 4 halves of chicken breast, skinless and boneless;
- a quarter cup of skim milk;
- vegetable oil for frying;
- a glass of breadcrumbs mixed with dried aromatic herbs.
How to cook chicken Kiev in a slow cooker: a recipe with step by step photos
Combine oil, parsley, chives, salt, pepper and garlic powder. Divide the mixture into 4 equal parts and freeze for at least thirty minutes, or until it becomes hard.
In the meantime, place the chicken breasts between 2 sheets of wax paper and beat them to a thickness of seven millimeters.
Place a piece of frozen garlic oil in the center of each piece of chicken. Fold the long side of the chicken breast over the filling, gently pressing the edges together to seal them.
Pour the milk into a small bowl, and pour the breadcrumbs into a clean bowl. Dip each chicken breast into milk, then roll in breadcrumbs, patting to help them stick.
Put the Kiev cutlets in the bottom of the multicooker bowl, drizzled with oil, turn on the "Frying" mode and cook the dish for thirty minutes, or until the chicken is cooked. Turn the patties in the middle of the cooking time.
Option for a Redmond multicooker-pressure cooker
It is possible to cook cutlets in Kiev in a Redmond multicooker-pressure cooker. This is a famous recipe designed specifically for this kitchen device. For it, you will need the following ingredients:
- 700 grams of chicken fillet;
- 200 grams of parmesan cheese;
- 150 grams of unsalted butter;
- 100 grams of any vegetable oil (odorless);
- several branches of parsley;
- 3 cloves of garlic;
- breadcrumbs;
- 1 large egg;
- salt, spices and pepper to your taste.
Cooking Kiev cutlets with cheese and butter
Grind fresh parsley thoroughly. Pound the garlic into the minced meat and grate the cheese on a fine grater. Mix all of these ingredients with softened butter. Blind small sausages from this mixture, wrap with cling film and freeze for 15 minutes.
Grind the chicken into minced meat in a meat grinder, add the egg to it and stir. Salt, pepper and put your any spices in the quantity you need. Stir everything until completely homogeneous.
Form from the prepared forcemeat several flat cakes of the same size. Put on each of them a frosted mixture of cheese and butter. Blind the products so that the entire filling is completely inside. Roll the patties on all sides in breadcrumbs.
Pour oil into the multicooker bowl. Put prepared products in it, close the lid. Set the Frying program for 15 minutes. As soon as this time is up, turn the meatballs in Kiev in a multicooker and continue to cook them in the same mode for another seven minutes.