Description
Chicken Kiev is a classic dish featuring tender chicken breasts stuffed with a flavorful herb butter, coated in crispy breadcrumbs, and cooked to perfection. The preparation process involves creating a vibrant compound butter with fresh herbs, encasing it within pounded chicken, and then frying and baking the bundles to achieve a golden exterior with a melted, aromatic core. This recipe offers a sophisticated yet approachable method to elevate a simple chicken breast into a culinary delight, ideal for both everyday meals and special occasions.
Ingredients
- For the Herb Butter:
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 2 cloves garlic, minced (optional: lightly toasted)
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- For the Chicken:
- 4 boneless, skinless chicken breasts (approximately 6–8 ounces each)
- Salt, to taste
- Freshly ground black pepper, to taste
- For the Breading:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon paprika
- For Cooking:
- Vegetable oil, for frying (enough to fill a skillet ½ inch deep)
Instructions
- Prepare the Herb Butter: In a medium bowl, combine the softened butter with parsley, dill, chives, minced garlic, lemon zest, salt, and pepper. Mix thoroughly until the herbs are evenly distributed, creating a vibrant green mixture. Set aside.
- Shape and Freeze the Butter: Place the herb butter onto a sheet of plastic wrap and roll it into a log, approximately 4 inches long and 1 inch in diameter. Twist the ends to seal and freeze for at least 20 minutes until firm.
- Prepare the Chicken: Position each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness of about ¼ inch. Season both sides with salt and pepper.
- Stuff the Chicken: Remove the herb butter from the freezer and cut it into 4 equal pieces. Place one piece in the center of each flattened chicken breast. Fold the sides over the butter and roll tightly to encase it, securing with toothpicks if needed.
- Bread the Chicken: Arrange three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with paprika. Coat each chicken bundle in flour, dip in egg, and then cover with breadcrumbs, pressing gently to adhere.
- Chill Before Cooking: Place the breaded chicken bundles on a plate and refrigerate for at least 10 minutes to set the coating.
- Fry the Chicken Kiev: Heat vegetable oil in a large, deep skillet to 350°F (175°C). Fry the chicken bundles for approximately 5 minutes per side until golden brown and crispy, ensuring an internal temperature of 165°F (74°C).
- Finish in the Oven: Transfer the fried chicken to a baking sheet and bake at 350°F (175°C) for 12-15 minutes to ensure thorough cooking and a melted butter center.
Notes
- Herb Butter Tip: For enhanced flavor, lightly toast the garlic before mincing to mellow its sharpness and add a subtle sweetness.
- Freezing Extra Butter: Prepare additional herb butter logs and store them in the freezer for up to 3 months to use with other dishes such as steaks or vegetables.
- Chicken Pounding Technique: Pound from the center outward to maintain the meat’s integrity and ensure tenderness.
- Tear Repair: If the chicken tears during stuffing, use plastic wrap to assist in rolling, removing it before breading.
- Extra Crispiness: For a crunchier coating, double-dip the chicken in egg and breadcrumbs.
- Make-Ahead Option: Prepare through step 6 up to a day in advance and refrigerate until ready to cook.
- Oil Temperature: Monitor frying oil with a thermometer to prevent burning (too hot) or oil absorption (too cool).
- Healthier Alternative: Skip frying and bake directly at 375°F (190°C) for 25-30 minutes, though the exterior will be less crispy.
- Nutrition Values: These are estimated based on typical values for the listed ingredients (e.g., butter, chicken, breadcrumbs, oil absorption during frying). Exact values may vary depending on portion sizes and cooking methods.
- Diet: Left as N/A since no specific dietary restrictions (e.g., gluten-free, vegan) are addressed, though adaptations are possible.
- Prep and Cook Time: Calculated by summing the active preparation (20 minutes), chilling (10-20 minutes), frying (10-12 minutes), and baking (12-15 minutes), rounded for clarity.
- Prep Time: 40 minutes (includes chilling time)
- Cook Time: 30 minutes (frying and baking combined)
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 180 mg
Keywords: Chicken Kiev, herb butter, stuffed chicken, crispy chicken, gourmet recipe