Chicken Kiev
Chicken breasts wrapped around garlic, dill, parsley, and lemon butter, coated in breadcrumbs, deep-fried until lightly golden, then finished in the oven.
Ingredients
For the garlic-herb butter:
- 120 g unsalted butter softened
- 4 tablespoons fresh dill finely chopped
- 4 tablespoons fresh parsley finely chopped
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 garlic cloves minced
For the chicken:
- 500 g boneless, skinless chicken breasts approximately 2 breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the coating and frying:
- 75 g all-purpose flour
- 3 large eggs beaten
- 120 g plain dried breadcrumbs
Instructions
- Mix 120 g unsalted butter with 4 tablespoons fresh dill, finely chopped, 4 tablespoons fresh parsley, finely chopped, 1 tablespoon lemon zest, 2 teaspoons lemon juice, 1 teaspoon salt, ½ teaspoon ground black pepper, and 3 garlic cloves, minced. Place the mixture on plastic wrap, shape into a log and wrap tightly. Freeze for 15 minutes, until firm enough to slice.
- Slice 500 g boneless, skinless chicken breasts—approximately 2 breasts—horizontally to make 4 fillets. Place each fillet between two sheets of plastic wrap and pound to an even thickness without tearing the meat. Season evenly with ½ teaspoon salt and ¼ teaspoon ground black pepper.
- Unwrap the chilled butter log and cut pieces that fit inside the 4 flattened chicken fillets. Place a piece on each fillet, fold the sides over the filling, and roll tightly to enclose it completely. Use only as much butter as each fillet can seal around. Place the shaped Kievs on a plate and freeze for 15 minutes.
- Preheat the oven to 180 °C, fan/convection. Place 75 g all-purpose flour, 3 large eggs and 120 g plain dried breadcrumbs in three separate shallow dishes. Coat each Kiev in flour, shaking off the excess, then dip in egg and coat thoroughly with breadcrumbs, including the ends.
- Heat the sunflower oil in a deep fryer or pan, using enough to cover a Kiev without exceeding the maximum fill line. Once the oil is hot, carefully lower in 1 Kiev and fry until lightly golden on all sides. Lift out, drain excess oil and transfer to a baking dish. Repeat with the remaining 3 Kievs, frying 1 at a time.
- Bake the 4 Kievs in the preheated oven for approximately 20 minutes, until the chicken reaches 74 °C. Insert a food thermometer into the thickest part of the chicken meat, avoiding the butter-filled center.
- Serve the 4 chicken Kievs with potatoes and green beans, spooning any cooked butter juices from the baking dish over the chicken. Take care when cutting into the hot filling.
Notes
Filling size: The amount of butter that fits depends on the shape of the flattened fillets. Leave enough chicken around the edges to enclose it completely without stretching or tearing.
Batch cooking: The cooking allowance covers four Kievs fried individually and then baked together. Keep the remaining uncooked Kievs chilled while working through the batches, and continue straight from frying to baking.
Storage: Refrigerate leftovers promptly, within two hours, and keep in an airtight container for up to 3 days. Reheat in the oven until the chicken reaches 165°F (74°C).
Nutrition
Calories: 599kcal | Carbohydrates: 38g | Protein: 37g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1290mg | Potassium: 638mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1336IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 4mg
