📝 About This Recipe
A true masterpiece of Soviet-era fine dining, Chicken Kiev is a luxurious celebration of high-quality dairy and poultry. This dish features a tenderized chicken breast wrapped around a cold core of herbed compound butter, which melts into a rich, golden lava when sliced. Encased in a crisp, golden-brown breadcrumb shell, it is the ultimate example of how simple creamery butter can transform a dish into an elegant culinary experience.
🥗 Ingredients
The Garlic Herb Butter
- 1/2 cup Unsalted Butter (high-quality, 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 Salt and Black Pepper (to taste)
The Chicken
- 4 large Chicken Breasts (boneless and skinless)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (for a superior crunch)
- 2 cups 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.
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2
Place the herb butter on a piece of plastic wrap and shape it into a small log. Roll it up 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, 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 chilled butter from the freezer and cut it into four equal-sized sticks.
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5
Place one butter stick in the center of a flattened chicken breast. Fold the sides of the chicken over the butter, then roll it tightly like a burrito to ensure the butter is completely sealed inside.
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6
Secure the chicken rolls tightly in plastic wrap, twisting the ends like a candy wrapper to maintain a neat oval shape. Refrigerate for 30 minutes to set the shape.
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7
Set up a dredging station: one shallow bowl with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
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8
Unwrap the chilled chicken rolls. Coat each one lightly in flour, then dip thoroughly in the egg wash, and finally coat generously with breadcrumbs.
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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
Heat the vegetable oil in a deep skillet to 350°F (175°C). The oil should be deep enough to come halfway up the sides of the chicken.
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11
Carefully place the chicken in the hot oil. Fry for 3-4 minutes per side until the exterior is a deep golden brown.
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12
Transfer the browned chicken to a baking sheet and finish in a preheated oven at 375°F (190°C) for 10-12 minutes to ensure the chicken is cooked through to 165°F.
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13
Let the chicken rest for 3-5 minutes before serving. This allows the butter to settle slightly so it doesn't spray out when first cut.
💡 Chef's Tips
Freezing the butter log is essential; if the butter is too soft, it will leak out before the chicken is cooked. Double-breading creates a thicker 'armor' that prevents the melting butter from escaping during frying. Avoid over-pounding the chicken; if you create holes, the butter will leak. If a small hole appears, patch it with a small piece of chicken trim. Use an instant-read thermometer to check for 165°F (74°C) internal temperature without cutting the meat open. Always chill the rolled chicken before breading to help it maintain its structural integrity.
🍽️ 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 fresh, vibrant contrast to the rich meat. Pair with a crisp, high-acidity white wine like a Chablis or Sauvignon Blanc to cut through the richness. A simple wedge of lemon on the side allows guests to add a bright finish to the breading. Start the meal with a light borscht or a cucumber salad for an authentic Eastern European experience.