Chicken Kiev
Chicken Kiev features juicy chicken breasts filled with rich garlic herb butter, coated in a crisp golden crust. A classic, flavorful dish that feels restaurant-quality yet simple enough to make at home.
Ingredients
For Butter:
- 120 g Butter Room temperature
- 4 tablespoon Dill Chopped
- 4 tablespoon Parsley Chopped
- 1 tablespoon Lemon Zest
- 2 teaspoon Lemon Juice
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Cloves Garlic Minced
For Chicken:
- 500 g Chicken Breast
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
For Breading:
- 75 g Flour
- 3 Eggs
- 120 g Breadcrumbs
Instructions
- Place the softened butter, chopped dill, chopped parsley, lemon zest, lemon juice, salt, black pepper, and minced garlic into a bowl and mix well. Lay out a piece of plastic wrap, place the butter mixture in the center, and shape it into a log. Wrap tightly and freeze for 15 minutes until firm.
- Place each chicken breast on a chopping board and carefully slice to create a thinner fillet. Place each fillet between two sheets of cling film and flatten using a meat tenderizer. Season the chicken fillets with salt and black pepper.
- Cut the frozen butter into pieces and place one piece on each fillet, wrapping the chicken around the butter to seal it completely. Freeze the wrapped chicken for 15 minutes to help it hold its shape.
- Dredge each stuffed chicken fillet in flour, then dip into beaten eggs, and coat with breadcrumbs, shaking off any excess.
- Heat oil in a pan over medium heat and fry the chicken until lightly golden on all sides.
- Transfer to a preheated oven at 356°F (180°C) and bake for 20 minutes or until golden brown and fully cooked through.
- Serve hot with boiled potatoes and green beans.
Notes
Chill the Butter Log: I like to freeze the herb butter just long enough so it’s firm but still easy to slice, about 15 minutes does the trick.
Pound the Chicken Evenly: I always take my time flattening the chicken so it cooks evenly and wraps neatly around the butter without tearing.
Seal the Edges Well: When I roll up the chicken, I press the edges firmly to keep the butter from leaking out as it cooks.
Don’t Skip the Second Freeze: After shaping the chicken, I pop it back in the freezer for 15 minutes; this helps it keep its shape and keeps the butter tucked inside.
Fry Then Bake: I like to fry just until the outside turns golden, then let the oven finish the job so the center stays juicy and fully cooked.
Nutrition
Calories: 600kcal | Carbohydrates: 38g | Protein: 37g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1599mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1333IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 4mg
