Hi Chef, This has nothing to do with this recipe. A subscriber from Preppy Kitchen gave you a nice compliment. This compliment was on the Preppy Kitchen Fococcia Bread Video. The subscriber complimented John in explaining his recipe in such a detailed manner. He then went on to say the only other Chef who practices this detailed manner is You Chef! So nice!
I made this last week for my wife and two grown boys. Instead of buying a pack of chicken breasts from the store I went the extra mile and bought two whole chickens and used the breast meat from those. It was worth it. The meat came out perfectly cooked and so tender we cut through it with a fork. No knife needed. I pulled them out of the oven at about 155 internal and let them finish to an almost perfect 160 (a little over). I've been in school for the last 3 years working on my degree and haven't had much time to cook for my family which I love to do. Now I'm done and going crazy in the kitchen with Chef's recipes!
@@ChefJeanPierre YIUM! wow, Looks wonderful. So, Terragon, Parsley, & Garlic, with real butter....sounds good. Did you use the real butter you made from cream?
FINALLY a French chef has shown me how to make perfect Chicken Kiev!!!! I've been doing it all wrong because a novice showed me how to do it. Key secrets are to make a compound butter rolls, use a fat chicken breast, fry only for browning, and finish in the over. I was "taught" to roll a stick of butter in the herbs, flatten the chicken breast, pack the stick of butter in the flattened breast, skewer with toothpicks and then deep fry to doness. WHAT A MESS, I stopped making it! Thank you Jean Pierre!
This is exactly how I tried it for a first time and it was an absolute mess indeed! I never cooked it since then, but now will give it a try again with CJP's recipe!
While this recipe with the chicken breast makes a perfectly looking meal, I frequently make that with pork schnitzels, where I "glue" the cuts with egg, then breading them. When taking some care when turning them in the oil, no butter is leaking.
You can even bread soft cheese like camembert and deep fry without them leaking. The key is to place the freshly breaded items into the fridge uncovered which will cause the breading to lose moisture, so when entering them in the oil they will seal shut almost instantly whereas a still moist breading will cause little explosions of water trying to escape that punch holes for the content to escape.
I was lucky enough to work with one of his students, best food ever! I found this channel and now know how to make all the dishes we served at the restaurant 😋
@@mikecollins8241 Salute to you! I retired a few years ago and cooking is a hobby. I could burn a salad, but am getting better with these things and my girl loves it. I wish you the best
I spend hours in the kitchen with you Chef…and have learned so much. I’ve made butter, something I never considered… “a child could do it!” There is a downside to spending time with you… my girlfriend’s specialty is hollandaise sauce… I asked her to teach me how to make it… her reply “as long as I’m around you don’t need to make it, and if I’m not around I don’t want you making it for someone else!” Now I make “amazing” hollandaise” and my girlfriend is not happy about it… she is jealous of our relationship Chef! Hey, what can I say… love you!
@@ndemiclive Stop propagating virulent nationalism. Ukraine always was very mixed, and language wars are horrendous for ACTUALLY keeping your culture vibrant and alive. Look at Belgium. The FULLY corrupt assholes in in KYIV have done more damage to Ukraine than sovjet occupation (that is khazarian bankster maffia occupation) of the entire union. And you wonderful lovely ukrainians wanted to VOLUNTEER into the EU!!! Knuffles! Wake up! That's the next attempt at sovjet union 2.0. Wake up! Russia is more respecting ukraine than ukrainians themselves. I see it in my wonderful family-in-law. Wake up. Keep your culture vibrant WITHOUT hitting on other family, that's negative, and brings you down. And it's not Lvov, not Lviv, but Lemberg. Stop being divided by, ah, I cannot mention the religion of Odessa...
Thank you for showing this popular Ukrainian recipe. Performed and explained perfectly, only one thing I have to say: kiev is russian pronunciation, Kyiv is correct one instead. From the bottom of my Ukrainian heart (and stomach) - dyakuyu, chef.💛💙
Hey I couldn't agree with u anymore! Absolutely correct. Immediately family and i are from 🇺🇦 However he is French. Lol. It is although a great recipe. Thanks jean
The recipes attached to your videos are amazing and so complete esp the Q & A that follows. I study like I'm in school - at 64 yrs old! It brings such joy to my life.
My husband passed this past January. I've felt so lost. But watching your channel with your wonderful recipes and Fabulous sense of humor has made me feel alive again. I'm in Florida....wish I had known about your cooking school back in the day. Thank you Chef!!! You are truly a gift to all of us
Hello Chef , I was a chef for 30 years when I bread anything I use half flour , and half cornstarch, I think it sticks better , and not so gummy to work with , I do enjoy watching you and have picked up,a few tricks and better ways of doing things , Thanks
Okay, can I just take a second to talk about the film equipment? It's awesome, whatever it is! It feels so retro. It's like I'm watching a TV show from the 90's. Please don't ever change.❤
This is the genius of Chef JP. Some other chef would take this recipe and would give us a PhD in cutting the chicken and some jedi master trick into cutting the pocket in the chicken. No need with Chef JP. Simple, concise instructions so that "even a child could do it" (well, maybe in this case) and all the while keeping the audience ready for the money shot at the end with the chicken and the butter. Love the authenticity. I have learned so much from watching him make real-time adjustments as he cooks along the way. His videos are never too sterile. Keep up the good work, Chef!
a wonderful, simple to do and yummy chicken recipe, and, in a discrete french way....a nice statement on the human side to folks that have a very hard time for the moment.Très subtil!Bravo
Today I was really stressed because of so much work so I opened my laptop and started watching some chef Jean Pierre videos to relax. Now I'm fine once again and learned another fantastic recipe. Thank your for comming to RU-vid, chef!
Worked 10+ hours today, and came home to a Chef Jean-Pierre video to calm me down. I used to love the little frozen versions of this when I was a kid, I can't wait to try the grown up version. Had to work on Sunday, so I always grill out for my coworkers as a little treat for us having to work on the weekend, and they LOVED the caramelized onyo I served with their brats and pork burgers.
I've started watching chef a few days ago when I accidentally discovered him on my homepage and I really get Bob Ross vibes from him. Very enthusiastic, kind and cracks those small jokes, very happy with this discovery. Whenever I feel down or just want an idea for dinner since I'm bored of what i usually cook I always look here for a new idea.
I learned to butter fly the chicken breast, then place the garlic butter in the middle, fold the chicken breast back over, then flour, egg wash and crumb the breast, deep fry to get some colour on the crumbs then finish off in the oven...always came out great that i can remember, although its been a few years since i did a chicken kiev, this video your kiev looks so good im gonna make one this week...ill see if the way i was taught keeps the butter in, i think it does 😂
This is wonderful Chef., I took out 1 chicken breast to do something with it. If I knew this yesterday I’d have bought herbs. As someone in the throws of deep grief you have brightened every day for me for 4 months. This looks amazing. You are so real. Please don’t ever stop being real. I’m going to order that temperature thingy, lol. Even without herbs I will hopefully make one of your recipes tonight. Chef, you need to know what a joy you are to so many people! I know that God sent your channel to me. And I am truly grateful! I hope you are traveling and enjoying life. I can’t wait until you come back in November but it’s all good. I am binge watching your channel, lol. I am blessed. God bless and safe travels!❤❤
Hi Chef... I learned to flatten the breast by pounding it thin, make butter balls or sticks and roll in parsley, salt & pepper. Then put butter stick on the chicken and roll it up. Coat with the crumbs same as you. Then deep fry whole thing. Cut into it and butter squirts out. Your way looks less messy. Take care.
I wish you Chef can visit Ukraine some day to be able to taste all the other great dishes we have here. Thanks for the video! With love and respect from Ukraine!
I'm always waiting anxiously for another episode. Never disappointed. You deserve all the goodness that comes your way and I hope you're blessed with many!
Hi from Kyiv! Proud to see my city’s signature dish on the channel! Our other signature dish is deep fried sausage in dough 😂 Fun history fact: there used to be a manual for high foreign guests on how to eat chicken Kyiv without shooting butter everywhere around at official dinners
@@HillsPatrolTD42 he said his city and it is obvisouly served there and has the name of the Ukranian city Kiev. If a russian invented it, so what? I don't get your comment.
This was my very favorite dish when I was (much) younger. Although I've been cooking for sixty years, I never tried to make it for myself - I think I must have read the "fried" version and thought it sounded too much of a mess. But now I can try it, possibly for company!
Chef I struggle with being sad.. a lot… but I really look forward to mondays when I get to watch your videos. I really love them and learning from you is a gift. Thank you Chef.. I just wanted you to know you bring something special to my life ❤
I love chicken Kia and your recipe looks so simple and I feel like I could do this and not make a tremendous mess all the other recipes I’ve seen were so complicated. I was afraid to try making this dish, but I feel confident that I could do it after watching you make this dish, thank you Chef Jean
You explained the butter well. It's techniques and small things like this that really show a person does their recipes. That's why I love this channel.
Instead of jush mash (we call it purée in Ukrainian), can try chicken Kyiv with kartofelnik: a fried cutlet made out of mashed or ground potatoes, sometimes with meat or mushroom filling. And garlic sauce. Every other supermarket in Ukraine sells those. And chicken Kyiv is our equivalent of burgers!
Chef's perfect recipes chase away everybody's Monday blues like nothing else! Just got 2 nice chicken breasts & now I'm making one of these & next time Chef's Cordon Bleu. This is the BEST cooking channel on YT! Bravo Chef Jean-Pierre!
That Chicken Kiev looks incredible. The golden brown crust and the burst of buttery goodness? Perfection. The way you blend classic technique with your expert touch is pure culinary magic. This is definitely going on my must-try list.
Love the little pearls like how to make a pocket in a chicken breast! Can be used for lots of great stuff. Chef, why don't I see you using your garlic puree any longer? You always chop your garlic now....
Thank you, Chef Jean-Pierre, for this succulent-looking recipe. I am having guests this weekend, and I told them I would be serving chicken. I will make your recipe. Merci beaucoup!
Well, went to Costco, bought the chicken, had you in front of me and followed you step by step, I had a problem with my knife as it wasn’t as sharp as yours but I did few cosmetic fixing 😬, did the butter exactly as you showed, let me tell you, it turned sooo delicious that my husband, son and myself loved it, I’ll do it again and again, I love trying new recipes and you’re giving me a chance to do it, so I’ll say it again, love watching you and learning from you, thank you so much for being a good teacher 🥰
when breading a lot of stuff like that i like to use my left hand for the flour and picking up whatever it is, then my right hand for the egg and bread crumbs. it really helps from getting your hands completely caked in the stuff
These are in the oven as I type this . I found a super easy way to seal the slit. When breading I dusted a little flour on the inside then a tiny bit of egg which is like glue and it sealed the opening closed no need for toothpicks
Okay…2nd time making this in 3 days. Wonderfully easy and impressive on the plate! I’ve prepped (through the browning) and then popped 2 more in the freezer. I’ll let you know how that goes when I cook it. I love this channel because Chef gives such fabulous detailed directions. Most of his recipes I can prep somewhat on the weekend then finish it up during the week after work. Thanks Chef!
I ordered a used copy of your Incredible Cuisine cookbook, because it's obviously not in print anymore. To my surprise, the first page was signed by you, and said "Good luck, & Happy Cooking, Chef Jean Pierre '98". It made me smile! I cant wait to try some of the desserts in the book. ❤
You have cooked my most favorite meal here. I always pounded the chicken But your way is soo much better. Easy Peasy. I will be able to enjoy Chicken Kiev more often NOW.
