Description
A classic Chicken Kiev recipe featuring tender boneless chicken breasts stuffed with flavorful garlic herb butter, breaded with panko, and fried to a crispy golden finish. This dish makes a delicious and impressive meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Garlic Herb Butter
- 100 grams (about 7 tablespoons) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill (optional)
- Salt and pepper to taste
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they are evenly flattened to about 1/2 inch thickness. This helps ensure even cooking and makes them easier to roll.
- Make Garlic Herb Butter: In a bowl, combine the softened unsalted butter with minced garlic, finely chopped parsley, fresh dill if using, and salt and pepper to taste. Mix well until all ingredients are incorporated. Shape the butter mixture into a small log, wrap it tightly in plastic wrap, and freeze until firm, about 15–20 minutes.
- Assemble Chicken Kiev: Remove the herb butter from the freezer and cut into 4 equal pieces. Place one piece of herb butter in the center of each flattened chicken breast. Carefully roll the chicken breast around the butter, tucking in the sides to enclose the butter completely, forming a tight roll.
- Bread the Chicken: Set up three shallow dishes – one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each rolled chicken breast first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to create an even crust.
- Chill Before Frying: Place the breaded chicken rolls on a tray and refrigerate for at least 30 minutes. This resting time helps the coating adhere better during frying and prevents the butter from leaking out too quickly.
- Fry the Chicken: Heat vegetable oil in a deep skillet or frying pan over medium heat to about 350°F (175°C). Carefully fry the chicken rolls, turning occasionally, until the exterior is golden brown and the chicken is cooked through, approximately 6–8 minutes per side. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Serve: Remove the Chicken Kiev from the oil, drain on paper towels, and allow to rest for a couple of minutes before serving to let the butter inside set slightly. Serve hot with your favorite sides.
Notes
- Freezing the herb butter before assembly is crucial to prevent it from melting out during cooking.
- Make sure to seal the chicken rolls tightly to keep the butter contained.
- Use a deep pan with enough oil to partially submerge the chicken for even frying.
- Let the chicken rest after frying to avoid burning your mouth with hot melted butter.
- Can be baked as a lighter alternative at 400°F for 25–30 minutes, but frying yields the crispiest crust.
