Ai ajuns aici pentru ca simti nevoia de ceva croco-cremos, cald, reconfortant si cu un strop de… magie culinara reinterpretata? Perfect! Ce-ai zice de niste cartofi copti cu pui Kiev fraged, imbracat in pesmet crocant si uns cu unt aromat cu usturoi si patrunjel – adica un Pui Kiev care a decis sa se mute intr-un cuib de cartof rumen si prietenos? Da, e fix atat de delicios pe cat suna. Si da, o sa vrei sa-l faci in weekend. Sau marti. Sau oricand ai chef de un rasfat care-ti mangaie papilele si te face sa spui „de ce n-am facut asta mai devreme?! Hai ca nu mai lungim vorba, pregateste cartofii, porneste cuptorul si fa loc pe masa – urmeaza o reteta care transforma un simplu pranz intr-un moment de aplauze din partea papilelor gustative.

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INGREDIENTE (pentru 2 portii)

• 2 cartofi mari
• 250 grame piept de pui
• 3 catei de usturoi
• 6 fire patrunjel
• 100 grame unt
• 2 lingurite faina
• 1 ou
• 100 grame pesmet
• 50 grame cascaval

Spalam bine cartofii, ii uscam cu prosop de hartie, apoi ii introducem in cuptorul preincalzit la 170°C pentru 60–80 de minute, in functie de dimensiunea acestora. La jumatatea timpului de coacere, ii intoarcem cu grija. Sunt gata atunci cand, la o presiune usoara, devin moi la interior.

Intre timp, pregatim carnea: taiem pieptul de pui in bucati de aproximativ 4 cm, presaram sare si il lasam deoparte. Intr-un blender, mixam usturoiul si patrunjelul verde cu sare si unt la temperatura camerei, pana obtinem o compozitie omogena si parfumata.

Punem bucatile de pui intr-o punga impreuna cu putina faina si le agitam pana cand sunt complet acoperite. Batem un ou cu un praf de sare intr-un bol, iar intr-un altul punem pesmetul. Trecem puiul prin ou si apoi prin pesmet, il stropim usor cu ulei de masline si il gatim in Actifry timp de 20 de minute, pana capata o crusta aurie, crocanta si apetisanta.

Cand cartofii sunt copti, facem o taietura in forma de cruce in partea superioara, ii presam usor din lateral pentru a-i deschide si adaugam cate o lingura generoasa de unt aromat. Amestecam interiorul cu furculita, adaugam cascaval ras si omogenizam pentru o textura cremoasa si bogata.

Presaram din nou cascaval, asezam deasupra bucatile de pui crocant, apoi completam cu ceapa verde tocata fin. Servim preparatul fierbinte, cu un pahar elegant de Protocol Merlot 2021 de la Crama Stramutata – un vin rosu versatil, cu note intense de mure coapte si prajitura cu fructe, armonios completate de accente fine de tutun si ciocolata. Textura catifelata si taninii eleganti adauga rafinament mesei, transformand-o intr-o experienta memorabila.

Detaliile video ale retetei:

Daca v-a placut retete de Cartofi copti cu pui Kiev, va invit sa incercati si:

English version

Baked Potatoes with Chicken Kiev

You’ve landed here because you’re craving something crispy-creamy, warm, comforting, and with a touch of… reimagined culinary magic? Perfect! How about some baked potatoes stuffed with tender chicken breast, coated in crunchy breadcrumbs and kissed with garlicky herb butter – basically, a Chicken Kiev that decided to cozy up inside a golden, oven-roasted potato? Yep, it’s just as delicious as it sounds. And yes, you’ll want to make it this weekend. Or Tuesday. Or whenever you need a treat that hugs your taste buds and makes you say, “Why didn’t I try this sooner?!” So let’s not waste any more time — grab those potatoes, fire up the oven, and clear a spot at the table. This is the kind of dish that turns a regular lunch into a standing ovation from your palate.

INGREDIENTS (for 2 servings)

• 2 large potatoes
• 250 grams chicken breast
• 3 garlic cloves
• 6 sprigs of parsley
• 100 grams butter
• 2 tsp flour
• 1 egg
• 100 grams breadcrumbs
• 50 grams grated cheese

Wash the potatoes thoroughly, pat them dry with a paper towel, and place them in a preheated oven at 170°C (340°F) for 60–80 minutes, depending on their size. Flip them halfway through baking. They’re ready when they feel soft when gently squeezed.

Meanwhile, prep the chicken: cut the breast into chunks about 4 cm wide, sprinkle with salt, and set aside. In a blender, mix the garlic and parsley with a pinch of salt and the room-temperature butter until smooth and fragrant.

Toss the chicken pieces in a bag with a little flour and shake until coated. Beat the egg with a pinch of salt in one bowl, and pour breadcrumbs into another. Dip the chicken in the egg, then coat with breadcrumbs. Lightly drizzle with olive oil and cook in the Actifry for 20 minutes until golden, crispy, and irresistible.

When the potatoes are baked, make a crosscut at the top and gently squeeze the sides to open them up. Add a generous spoonful of the herb butter inside, mash the insides with a fork, then stir in some grated cheese for a creamy, flavorful filling.

Top with more cheese, pile on the crispy chicken, sprinkle with finely chopped green onions, and serve hot — ideally with a glass of Protocol Merlot 2021 from Crama Strămutată. This versatile red wine brings intense notes of ripe blackberry and fruit cake, with delicate hints of tobacco and chocolate. Its smooth texture and elegant tannins elevate the dish, turning your meal into a memorable moment.

If you enjoyed this Baked Potatoes with Chicken Kiev recipe, you might also like Baked Potatoes with Steak, New Potatoes at the „Cauldron” or a Baked potatoes stuffed with bacon and green onions.

ENJOY OUR RIDE!

• Dei Frati Brasov – Specialisti in paste ca-n Italia
• Drob de pui
• Cartofi copti cu pui Kiev
• Varza rosie calita
• Crema de somon afumat cu mascarpone