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Chicken Kiev

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Chicken Kiev is a classic dish made of tender chicken breasts rolled around a garlicky herb butter, then breaded and fried or baked until crispy and golden. When sliced, the flavorful butter melts out, creating a rich and elegant presentation perfect for special occasions or a refined dinner at home.

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko or plain breadcrumbs
  • Vegetable oil, for frying

For the Herb Butter Filling:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley or dill, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a bowl, combine softened butter, garlic, herbs, lemon juice, salt, and pepper. Mix well. Shape into a log using plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes until firm.
  2. Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper.
  3. Cut the chilled butter into 4 portions. Place one in the center of each chicken breast, fold sides over, and roll tightly into a log. Secure with toothpicks or wrap tightly and freeze for 30 minutes.
  4. Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each chilled chicken roll in flour, then egg, then breadcrumbs. For extra crispiness, repeat egg and breadcrumb steps.
  5. To fry: Heat oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden brown. Transfer to a 375°F (190°C) oven and bake for 10–15 minutes until cooked through.
  6. To bake only: Preheat oven to 375°F (190°C). Place breaded chicken on a baking sheet, drizzle with oil, and bake for 25–30 minutes or until golden and cooked through.
  7. Let rest 5 minutes before serving. Remove toothpicks and slice to serve.

Notes

Freezing helps the butter stay inside during cooking and keeps the shape intact.Double-breading adds an extra crispy crust.Use a meat thermometer to ensure internal temp reaches 165°F (74°C).Leftovers can be reheated in the oven for best texture.Great served with mashed potatoes, rice, or roasted vegetables.

Nutrition

Find it online: https://cookibly.com/chicken-kiev/