📝 About This Recipe
A crown jewel of Eastern European cuisine, Chicken Kiev features a tenderized chicken breast wrapped around a core of cold, herb-infused garlic butter. As the chicken is fried and baked to a perfect golden-brown, the butter melts into a rich, aromatic sauce that erupts beautifully upon the first cut. This dish offers a sophisticated play of textures, combining a shatteringly crisp breadcrumb crust with succulent poultry and a luxurious, herbaceous center.
🥗 Ingredients
The Compound Herb Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 3 cloves Garlic (minced into a fine paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Kosher Salt and Black Pepper (each)
The Chicken
- 4 pieces Boneless Skinless Chicken Breasts (approximately 6-8 oz each)
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten with 1 tablespoon of water)
- 1.5 cups Panko Breadcrumbs (finely crushed for better coverage)
- 1 cup Neutral Oil (such as grapeseed or vegetable oil for shallow frying)
- 1 teaspoon Sea Salt (for seasoning the meat)
👨🍳 Instructions
-
1
In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, salt, and pepper. Mash with a fork until perfectly smooth.
-
2
Place the herb butter on a piece of plastic wrap and shape it into a 3-inch log. Wrap tightly and freeze for at least 30 minutes until very firm.
-
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.
-
4
Lightly season both sides of the flattened chicken with salt and pepper.
-
5
Remove the chilled butter log from the freezer and cut it into 4 equal pieces. Place one piece of butter in the center of each chicken breast.
-
6
Fold the short ends of the chicken over the butter, then roll the chicken tightly from the long side, ensuring the butter is completely encased with no gaps.
-
7
Wrap each chicken roll tightly in plastic wrap, twisting the ends like a candy wrapper to maintain a neat cylindrical shape. Refrigerate for 30-60 minutes to set the shape.
-
8
Set up a breading station: one shallow bowl with flour, one with the beaten egg mixture, and one with the Panko breadcrumbs.
-
9
Unwrap the chilled chicken rolls. Dredge each roll in flour (shaking off excess), dip in the egg wash, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
-
10
For an extra-crispy, leak-proof seal, dip the breaded chicken back into the egg wash and then into the breadcrumbs a second time (double-breading).
-
11
Preheat your oven to 375°F (190°C). Heat the oil in a large oven-proof skillet over medium-high heat until it reaches 350°F.
-
12
Carefully place the chicken rolls in the hot oil. Fry for 2-3 minutes per side until the exterior is a deep golden brown.
-
13
Transfer the skillet to the preheated oven (or move chicken to a baking sheet) and bake for 12-15 minutes until the internal temperature reaches 165°F.
-
14
Remove from the oven and let the chicken rest for 3-5 minutes. This allows the internal butter to stabilize slightly so it doesn't spray out too aggressively when cut.
💡 Chef's Tips
Chilling the butter and the rolled chicken is the most critical step; it prevents the butter from leaking out during frying. Double-breading creates a stronger 'shell' that acts as a container for the melting butter. If the chicken tears while pounding, patch it with a small piece of chicken or ensure that area is well-overlapped during rolling. Use a meat thermometer to check for doneness without cutting into the meat, which would release the butter prematurely. For a lighter version, you can spray the breaded chicken with oil and air-fry at 375°F for 18-20 minutes.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes to soak up every drop of the garlic herb butter. A side of minted petit pois (small green peas) provides a fresh, sweet contrast to the rich chicken. Pair with a crisp, high-acidity white wine like a Chablis or Sauvignon Blanc to cut through the butter. A simple watercress or arugula salad with a light lemon vinaigrette adds a peppery bite that balances the dish. Serve on a warmed plate to ensure the butter stays liquid as you enjoy the meal.