Why You’ll Love This Recipe

Restaurant-Quality at Home: Achieve the rich, satisfying flavors of a fine dining experience with easy-to-follow steps.
Impressive Presentation: With its golden, crispy crust and gooey garlic butter center, this dish is perfect for special occasions.
Full of Flavor: The buttery garlic filling combined with the crispy chicken creates a mouthwatering contrast.
Customizable: You can adjust the garlic and herb flavors according to your preferences for a personalized dish.

Ingredients

For the Garlic Butter Filling:

90g unsalted butter, softened
2 teaspoons finely chopped fresh parsley
2 cloves garlic, finely minced (approximately 2 teaspoons)
¼ teaspoon salt (omit if using salted butter)

For the Chicken:

2 chicken breasts (220-250g each), skinless and boneless
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large egg, lightly whisked
¼ cup all-purpose flour
1 cup panko breadcrumbs
Canola or vegetable oil for frying (approximately 1 liter)

For Serving:

Finely chopped parsley for garnish

Directions

Prepare the Garlic Butter Filling:
- In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined.
- Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm.
- Refrigerate until firm, then cut lengthwise into two equal batons.
Prepare the Chicken:
- Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm, working from the center outward to avoid tearing.
- Season both sides of the flattened chicken with salt and pepper.
Stuff and Roll the Chicken:
- Place one butter baton in the center of each flattened chicken breast.
- Fold the sides over the butter, then roll up tightly from the bottom, ensuring the seam is on the underside.
- Wrap each roll tightly in cling film, twisting the ends to form a firm log shape.
- Freeze for 30 minutes until the surface is firm but not completely frozen.
Bread the Chicken:
- Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Remove the chicken rolls from the cling film.
- Coat each roll first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally roll in breadcrumbs, pressing gently to adhere.
- Return the breaded chicken to the freezer for another 30 minutes to firm up.
Fry and Bake:
- Preheat the oven to 180°C (350°F).
- Heat oil in a heavy-based pot to 190°C (375°F).
- Carefully lower the chicken into the hot oil, cooking until golden brown, approximately 2-3 minutes per side.
- Transfer the fried chicken to a rack set over a baking sheet.
- Bake in the preheated oven for 15 minutes, or until the internal temperature reaches 65°C (150°F).
- Allow the chicken to rest for 2 minutes before serving.
- Garnish with finely chopped parsley if desired.

Servings and Timing

Servings: 2
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes

Variations

Healthier Option: For a lighter version, bake the breaded chicken instead of frying it.
Herb Variations: Experiment with different herbs like tarragon or chives in the garlic butter to create a personalized flavor.

Storage/Reheating

Storage: Store any leftover Chicken Kiev in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through.

FAQs

Why is partially freezing the chicken important?

Partially freezing the chicken helps firm up the meat, preventing the seams from shifting during handling and ensuring the butter remains sealed inside during cooking.

Can I prepare Chicken Kiev in advance?

Yes, you can prepare the stuffed and breaded chicken up to 24 hours ahead and refrigerate. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before cooking.

How do I know when the Chicken Kiev is cooked properly?

The internal temperature should reach 65°C (150°F). Use a kitchen thermometer to check by piercing the top (not the sides) to prevent butter leakage.

Conclusion

Mastering Chicken Kiev at home allows you to indulge in the flavors of this iconic dish with ease. The combination of crispy chicken, rich garlic butter, and fresh herbs makes it an unforgettable meal perfect for any special occasion. Try this recipe for a luxurious dinner that will impress everyone at the table!

Chicken Kiev with Garlic Butter

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Author: Chef Sara
Total Time: 60 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

Chicken Kiev with Garlic Butter is a classic dish that combines crispy, golden-brown chicken with a rich, garlicky butter center that oozes out when cut. Perfect for special occasions, this restaurant-quality recipe is easy to make at home, delivering a mouthwatering contrast of crispy and buttery flavors.

Instructions

Prepare the Garlic Butter Filling:
- In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined.
- Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm.
- Refrigerate until firm, then cut the butter into two equal batons lengthwise.
Prepare the Chicken:
- Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm.
- Season both sides with salt and pepper.
Stuff and Roll the Chicken:
- Place one butter baton in the center of each flattened chicken breast.
- Fold the sides of the chicken over the butter, then roll it up tightly, ensuring the seam is on the underside.
- Wrap each roll tightly in cling film, twisting the ends to form a firm log shape.
- Freeze for 30 minutes until firm but not fully frozen.
Bread the Chicken:
- Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Remove the chicken rolls from the cling film.
- Coat each roll first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally roll in breadcrumbs, pressing gently to adhere.
- Return the breaded chicken to the freezer for another 30 minutes to firm up.
Fry and Bake:
- Preheat the oven to 180°C (350°F).
- Heat oil in a heavy-based pot to 190°C (375°F).
- Carefully lower the chicken into the hot oil and cook until golden brown, approximately 2-3 minutes per side.
- Transfer the fried chicken to a rack set over a baking sheet.
- Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Allow the chicken to rest for 2 minutes before serving.
Serve:
- Garnish with finely chopped parsley and serve hot.

Notes

Healthier Option: For a lighter version, bake the breaded chicken instead of frying it.

Herb Variations: Experiment with different herbs like tarragon or chives in the garlic butter for a personalized flavor.

Storing Leftovers: Store any leftover Chicken Kiev in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course / Dinner
Method: Fried and Baked
Cuisine: Russian / Eastern European