📝 About This Recipe
A crowning achievement of Russian and Ukrainian haute cuisine, Chicken Kiev is a masterclass in culinary contrast. This elegant dish features a tenderized chicken breast wrapped around a cold core of aromatic garlic and herb butter, which melts into a decadent sauce upon the first cut. Encased in a shattering, golden-brown crust, it offers a sophisticated symphony of textures and rich, savory flavors that turn any dinner into a grand occasion.
🥗 Ingredients
The Compound Butter (Beurre Maître d'Hôtel)
- 1/2 cup Unsalted butter (high-quality, softened)
- 2 tablespoons Fresh parsley (finely minced)
- 3 cloves Garlic (pressed or finely grated)
- 1 teaspoon Fresh lemon juice
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Chicken
- 4 pieces Boneless, skinless chicken breasts (approx. 6-8 oz each)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (finer texture is better; pulse in blender if needed)
- 2 cups Vegetable oil (for shallow frying)
- Kosher salt and pepper (to season the chicken and flour)
👨🍳 Instructions
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1
In a small bowl, mash the softened butter, parsley, garlic, lemon juice, salt, and pepper until perfectly combined. Shape the butter into 4 small logs (about 2 inches long) on plastic wrap, roll them up tightly, and freeze for at least 30 minutes until rock hard.
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2
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken from the center outward until it is an even 1/4-inch thickness. Be careful not to tear the meat, as holes will let the butter escape.
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3
Lightly season both sides of the flattened chicken with salt and pepper.
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4
Place one frozen butter log in the center of a chicken breast. Fold the short ends over the butter, then roll the chicken tightly around it, ensuring the butter is completely encased like a neat parcel.
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5
Wrap each chicken roll tightly in plastic wrap, twisting the ends like a candy wrapper to maintain the cylindrical shape. Refrigerate for at least 1 hour (or up to 4 hours) to firm up the meat and chill the butter.
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6
Set up a standard breading station: one shallow bowl with flour (seasoned with salt/pepper), one with the beaten eggs, and one with the Panko breadcrumbs.
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7
Unwrap the chilled chicken rolls. Dredge each roll in flour (shaking off excess), dip thoroughly in the egg wash, and then coat generously with breadcrumbs, pressing lightly to adhere.
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8
For an extra-secure seal, dip the breaded chicken back into the egg wash and then into the breadcrumbs a second time. This 'double breading' prevents leaks.
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9
Preheat your oven to 375°F (190°C). Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it reaches 350°F.
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10
Carefully place the chicken rolls in the hot oil. Fry for 2-3 minutes per side, turning gently with tongs, until the crust is a beautiful uniform golden brown.
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11
Transfer the skillet to the preheated oven (or move chicken to a baking sheet) and bake for 10-12 minutes until the internal temperature of the chicken reaches 165°F.
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12
Remove from the oven and let the chicken rest for 3-5 minutes. This is crucial; it allows the butter to settle slightly so it doesn't spray out aggressively when cut.
💡 Chef's Tips
Freezing the butter logs is the most important step to prevent them from melting before the chicken is cooked. Always double-bread the chicken to create a reinforced 'shell' that traps the melting butter. Avoid using a fork to turn the chicken in the pan; any puncture will cause the butter to leak out into the oil. If you find holes in your pounded chicken, 'patch' them with a small piece of chicken breast or ensure that part is folded inward first. Use Panko breadcrumbs for a lighter, crunchier texture than traditional Italian breadcrumbs.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes to soak up the garlic butter sauce. A side of steamed green peas or roasted asparagus provides a fresh, vibrant contrast to the rich chicken. Pair with a crisp, dry white wine like a Chablis or Sauvignon Blanc. Add a wedge of fresh lemon on the plate for a bright, acidic finish. A simple cucumber and dill salad makes for a traditional and refreshing accompaniment.