📝 About This Recipe
A true masterpiece of Eastern European culinary history, Chicken Kiev features a tenderized chicken breast wrapped around a core of herb-infused cold butter. When sliced, the golden-brown crust gives way to a dramatic fountain of melted garlic butter that perfumes the entire plate. This dish is the ultimate marriage of crispy textures and rich, savory flavors, making it a show-stopping centerpiece for any elegant dinner party.
🥗 Ingredients
The Compound Butter (Beurre Maître d'Hôtel)
- 8 tablespoons Unsalted Butter (high-quality, softened)
- 3 cloves Garlic (minced into a fine paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Poultry
- 4 large Chicken Breasts (boneless, skinless, about 6-7 oz each)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with 1 tablespoon of water)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 1 cup Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
In a small bowl, combine the softened butter, minced garlic, parsley, lemon juice, salt, and pepper. Mash with a fork until perfectly smooth and integrated.
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2
Transfer the butter mixture onto a piece of plastic wrap. Shape it into a log about 3 inches long and freeze for at least 30 minutes until very firm.
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3
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat.
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4
Remove the butter log from the freezer and cut it into 4 equal rectangular batons.
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5
Season the flattened chicken breasts lightly with salt and pepper. Place one butter baton in the center of each breast.
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6
Tightly fold the sides of the chicken over the butter, then roll the breast up completely to form a neat, tight parcel. Ensure there are no gaps where butter could leak out.
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7
Wrap each chicken roll tightly in plastic wrap, twisting the ends like a candy wrapper to maintain the shape. Refrigerate for at least 1 hour (this is crucial for preventing leaks).
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8
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg wash, and one with the Panko breadcrumbs.
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9
Preheat your oven to 375°F (190°C). Unwrap the chilled chicken rolls.
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10
Dredge each roll in flour (shaking off excess), dip in the egg wash, and then coat thoroughly in breadcrumbs, pressing gently to adhere.
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11
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the chicken rolls for 2-3 minutes per side until golden brown all over.
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12
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
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13
Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the butter to settle slightly so it doesn't spray too aggressively when cut.
💡 Chef's Tips
Chilling the butter and then the rolled chicken is the secret to success; never skip the refrigeration steps. If you notice a small tear in the chicken while pounding, patch it with a small piece of meat from the edge to ensure the butter stays sealed. For an even crispier crust, perform a 'double breading' by dipping in egg and breadcrumbs a second time. Use a high-smoke point oil like grapeseed or canola to avoid burning the breadcrumbs during the searing phase. Ensure your garlic is minced into a paste or very finely grated so you don't bite into raw chunks.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes to soak up every drop of the garlic butter sauce. A side of buttered peas or roasted asparagus provides a vibrant, fresh contrast to the rich chicken. Pair with a crisp, chilled Chardonnay or a dry Riesling to cut through the richness of the butter. Add a wedge of fresh lemon on the plate for a bright, acidic finish. A simple arugula salad with a light vinaigrette makes for a perfect, refreshing accompaniment.