Description
Chicken Kiev brings together tender chicken stuffed with herbed butter that melts beautifully when baked. Crispy golden breadcrumbs and rich garlic-herb filling make this classic Russian dish a delightful dinner that your family will savor completely.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 1.5 cups breadcrumbs
- ½ cup all-purpose flour
Supporting Ingredients:
- 2 eggs
Flavor Enhancers:
- 100g unsalted butter
- 2 garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon lemon juice
- Salt
- Black pepper
Instructions
- Craft a zesty garlic butter by thoroughly blending 7 tablespoons softened unsalted butter with 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon lemon juice, salt, and pepper. Roll the mixture into a tight log using plastic wrap and freeze for 30 minutes until completely solid.
- Carefully slice a deep pocket into the thickest section of each chicken breast, ensuring you do not cut through the entire piece. Season the interior and exterior surfaces generously with salt and pepper.
- Remove the frozen butter log from the freezer and cut into four precise segments. Insert one butter piece inside each chicken breast pocket, ensuring it sits snugly. Secure the opening with toothpicks if necessary to prevent leakage during cooking.
- Prepare three shallow dishes: one with ½ cup all-purpose flour, another with 2 beaten eggs, and the third with 1 ¼ cups breadcrumbs. Carefully coat each stuffed chicken breast first in flour, then dip thoroughly in egg, and finally cover completely with breadcrumbs. Repeat the egg and breadcrumb coating for an extra crispy exterior.
- Heat oil in a large skillet to 350°F. Carefully place each breaded chicken breast into the hot oil, cooking for 3-4 minutes per side until the exterior turns a deep golden brown. Alternatively, preheat your oven to 400°F and bake the breaded chicken for 18-22 minutes, ensuring the internal temperature reaches 165°F for safe consumption.
- Remove the chicken from oil or oven and let rest on a wire rack for 3-5 minutes. This allows the internal temperature to stabilize and prevents the butter from immediately leaking when cut.
Notes
- Butter Freezing is Key: Freeze the garlic butter completely to prevent leakage during cooking and create that classic molten center when you slice into the chicken.
- Pocket Technique Matters: Cut the chicken breast pocket carefully and gently to keep the butter seal intact, which prevents butter from escaping during cooking.
- Breadcrumb Double-Dipping: The extra layer of egg and breadcrumbs creates a crispier, more golden exterior that adds amazing texture to your Chicken Kiev.
- Temperature Control: Use a meat thermometer to ensure your chicken reaches the safe internal temperature without overcooking, which keeps the meat juicy and tender.
- Prep Time: 30 minutes
- Cook Time: 34 minutes (frying) or 18-22 minutes (baking)
- Category: Chicken
- Method: Frying
- Cuisine: Ukrainian
Nutrition
- Serving Size: 4
- Calories: 556 kcal
- Sugar: 0.3 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 145 mg