This Chicken Kiev recipe offers the perfect balance of buttery goodness and crispy chicken. The juicy chicken breast, filled with garlic-herb butter, is coated in breadcrumbs and fried to golden perfection. Whether for a fancy dinner or a family meal, this dish will impress everyone at the table.
Tips for Success:
- Make sure the butter is fully frozen before adding it to the chicken to prevent it from leaking during cooking.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- For an extra crunch, double-coat the chicken by repeating the egg and breadcrumb steps.
Storing and Reheating:
- Store leftover Chicken Kiev in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (180°C) until heated through, about 15-20 minutes. Avoid microwaving to preserve the crispy coating.
Why You’ll Love It:
- Delicious Flavor: The combination of garlic, parsley, and butter creates a savory and mouth-watering filling.
- Crispy Texture: The breadcrumb coating provides a satisfying crunch with each bite.
- Comforting Meal: This Chicken Kiev is the perfect dish to indulge in with loved ones, offering warmth and satisfaction.
Common Questions:
- Can I use different herbs? Yes, try dill or tarragon for a new flavor twist.
- Can I bake the chicken instead of frying? You can skip the frying step, but the coating won’t be as crispy.
Chicken Kiev
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Ingredients:
- For the herb butter:
- 7 tablespoons (100g) of unsalted butter, softened
- 2 cloves of garlic, minced
- 2 tablespoons of parsley, chopped finely
- A pinch of salt and pepper
- For the chicken:
- 4 skinless chicken breasts
- 1/2 cup (60g) of all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup (100g) of breadcrumbs
- 2-3 tablespoons of vegetable oil for frying
Directions:
- Prepare the herb butter: Mix butter, garlic, parsley, salt, and pepper until well combined. Shape into a log, wrap it in plastic, and freeze for about 30 minutes.
- Prep the chicken: Pound each chicken breast to flatten it, ensuring an even thickness.
- Fill the chicken: Once the butter has hardened, place a small piece in the center of each chicken breast. Roll the chicken tightly around the butter and secure the ends using toothpicks.
- Coat the chicken: Dredge each chicken roll in flour, dip in the beaten eggs, and finally coat with breadcrumbs.
- Cook: Heat oil in a pan over medium heat. Fry the chicken on each side until golden brown. Then, bake in a preheated oven at 350°F (180°C) for 20 minutes to cook through.
- Serve: Let the chicken rest for a few minutes, then serve with mashed potatoes or a fresh salad for the perfect meal.
Enjoy this classic Chicken Kiev recipe for a crowd-pleasing, flavorful dish that never fails to impress!
