{"id":12920,"date":"2012-04-10T17:59:13","date_gmt":"2012-04-10T21:59:13","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=12920"},"modified":"2017-01-19T03:47:07","modified_gmt":"2017-01-19T03:47:07","slug":"chicken-kiev-recipe","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/chicken-kiev-recipe\/","title":{"rendered":"This Chicken Kiev Recipe Was Invented in Culinary Arts School"},"content":{"rendered":"<p><strong>Most home cooks would begin searching cookbooks for a Chicken Kiev recipe<\/strong> that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook this stuffed chicken entr\u00e9e.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/am-ZBOdW6yE\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>In today\u2019s Elements of Entr\u00e9e Production class, <\/strong>we have to prepare lunch for 35 diners in the next classroom. Their class deals with elements of dinner service, and our class provides the food. We\u2019re the chefs, they are the servers.<\/p>\n<p><strong>An authentic Chicken Kiev recipe<\/strong> actually calls for the boneless breast to be stuffed with a heavily herbed compound butter. This is where the discussion begins among tomorrow\u2019s chefs. We conclude that we don\u2019t want the butter to melt and leave a hollow cavity in the middle of our chicken.<\/p>\n<p><strong>We decide we need a binding agent to keep the stuffing together,<\/strong> and agree on a variation of the Russian stuffed chicken. Perhaps we\u2019re headed more into Italian cooking territory, but our interpretation of Chicken Kiev will be stuffed with spinach and cheese to hold the stuffing together.<\/p>\n<p><strong>When we consider that this dish is normally breaded,<\/strong> it poses a possible complication. In what method should we cook stuffed chicken breasts to assure that the filling doesn\u2019t fall out during dinner service?<\/p>\n<p><strong>My culinary arts school class is very familiar with pan frying,<\/strong> as it was last week\u2019s lesson. However, pan frying uses a lot of oil, could possible burn the bread coating before cooking the chicken, and means that our dish needs to be cooked in batches. This could be a headache if we were serving 150, 300 or 500 people.<\/p>\n<p><strong>We want to make production as problem-free as possible.<\/strong> The final decision to use a roasting method to cook the chicken is a good one because this type of cooking will allow us to compose the item in one large single batch and place them on sheet pans for the oven. We don\u2019t have to mess with oil and we can cook them all at once.<\/p>\n<p><strong>After a simple saut\u00e9 of spinach and onion,<\/strong> we add some sharp white cheese to create our stuffing. The chicken breasts are pounded thin, and filled with equal amounts of the cooled spinach mixture.<\/p>\n<p><strong>We don\u2019t need any string or toothpicks to keep the stuffing in place,<\/strong> because we\u2019ll use the natural cooking process to do that for us. Don\u2019t you hate when you find a cooked toothpick in your food? It\u2019s unnecessary. Coagulation of Proteins means that the chicken breast will stiffen and shrink, actually grabbing the stuffing and holding it in place for us.<\/p>\n<p><strong>When our improvised Chicken Kiev recipe emerges from the oven,<\/strong> it\u2019s brown and crispy on the outside and moist on the inside thanks to our spinach stuffing bound with cheese. This is a basic cooking method that you can use in your household; you don\u2019t have to be in culinary arts school to cook like tomorrow\u2019s chefs.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" target=\"_blank\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook this stuffed chicken entr\u00e9e. In today\u2019s Elements of Entr\u00e9e Production<\/p>\n","protected":false},"author":23,"featured_media":23749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[28],"tags":[97,149],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/12920"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=12920"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/12920\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23749"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=12920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=12920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=12920"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=12920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}