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Chicken Kiev
The dramatic classic: crisp breaded chicken breast hiding a core of melting garlic-herb butter that flows when you cut in.
The whole recipe in 60 seconds
Chicken Kiev, in 5 ideas
- Freezing the butter solid is what keeps it from leaking during cooking
- Double breading creates a sturdier shell that seals in the butter
- Chilling between steps prevents the rolls from unwrapping
- Cut into it at the table for the full dramatic butter flow
- Mashed potatoes are the perfect vehicle for the escaped butter
What you need
Ingredients
- 4 boneless chicken breasts
- 1/2 cup soft butter
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/2 cup flour
- 2 eggs, beaten
- 1 and 1/2 cups fine breadcrumbs
- Vegetable oil for frying
- Salt and pepper
How to make it
Directions
- Mash the butter with the garlic, dill, parsley, lemon zest, salt, and pepper. Shape into a log, wrap, and freeze until firm.
- Pound each chicken breast to an even 1/4 inch thickness between plastic wrap.
- Cut the frozen butter into 4 pieces. Place one in the center of each breast, fold the sides over, and roll up tightly. Wrap each roll in plastic and chill 30 minutes.
- Set up breading stations: flour, beaten egg, breadcrumbs. Coat each roll thoroughly, then repeat egg and crumbs for a double coating.
- Chill 15 minutes more to set the coating.
- Fry in 350 F oil for 6 to 8 minutes until deep golden, then finish in a 375 F oven for 8 minutes until the chicken reaches 165 F. Rest 5 minutes before serving.
Money saver. Make extra garlic-herb butter logs and freeze them; they are great on steak, vegetables, and bread.