📝 About This Recipe
A true masterpiece of Soviet-era fine dining, Chicken Kiev features a succulent, pounded chicken breast wrapped around a cold core of aromatic herb butter. When sliced, the golden-brown, crispy breadcrumb crust yields to a dramatic fountain of melted garlic butter that perfumes the entire plate. This dish is the perfect marriage of texture and technique, offering a sophisticated dining experience that remains a timeless classic.
🥗 Ingredients
Compound Herb Butter
- 8 tablespoons Unsalted Butter (softened to room temperature)
- 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)
Chicken and Coating
- 4 large Chicken Breasts (boneless and skinless)
- 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)
- 1 cup Neutral Oil (for shallow frying (grapeseed or vegetable))
- 1/2 teaspoon Dried Oregano (added to breadcrumbs)
👨🍳 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.
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2
Place the butter mixture on a piece of plastic wrap and shape it into a log about 3 inches long. Roll tightly and freeze for at least 30 minutes until very firm.
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3
Place a 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 frozen butter log and cut it into 4 equal pieces. Place one piece of butter in the center of each flattened chicken breast.
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5
Fold the short ends of the chicken over the butter, then roll the chicken tightly around the butter, tucking in the sides as you go to ensure the butter is completely sealed inside.
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6
Wrap each chicken roll tightly in plastic wrap, twisting the ends like a candy wrapper to maintain a neat cylindrical shape. Refrigerate for at least 1 hour to set the shape.
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7
Set up a dredging station with three shallow bowls: one with flour (seasoned with salt/pepper), one with the beaten eggs, and one with the panko breadcrumbs and oregano.
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8
Unwrap the chilled chicken rolls. Coat each thoroughly in flour, then dip in the egg wash, and finally roll in the breadcrumbs, pressing gently to adhere.
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9
For an extra-secure seal, dip the breaded chicken back into the egg wash and then into the breadcrumbs a second time (double-breading).
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10
Preheat your oven to 375°F (190°C). Heat the oil in a large oven-safe skillet over medium-high heat until it reaches 350°F.
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11
Carefully place the chicken rolls in the hot oil. Fry for 2-3 minutes per side until the crust is a deep golden brown. Do not overcrowd the pan.
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12
Transfer the skillet to the preheated oven (or move chicken to a baking sheet) and bake for 12-15 minutes until the internal temperature of the chicken reaches 165°F.
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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 out too aggressively when cut.
💡 Chef's Tips
Ensure there are no holes in the chicken after pounding; if a small tear occurs, 'patch' it with a small piece of chicken trim. Double-breading is the secret to preventing the butter from leaking out during the frying process. Always chill the rolled chicken before breading; this helps the meat hold its shape without the need for toothpicks. Use a meat thermometer to check doneness to avoid overcooking the breast meat, which can become dry quickly. If the butter leaks during baking, don't panic—simply spoon the escaped butter back over the chicken before serving.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes to soak up every drop of the garlic butter. A side of buttered sweet peas or roasted asparagus provides a vibrant color contrast. Pair with a crisp, high-acidity white wine like a Chablis or Sauvignon Blanc to cut through the richness. A simple arugula salad with a lemon vinaigrette helps balance the savory, fried elements of the dish. Serve with a lemon wedge on the side for an extra bright finishing touch.