Description
Chicken Kiev is a classic dish featuring tender boneless chicken breasts stuffed with a flavorful garlic herb butter, then breaded and fried to golden perfection. This recipe combines aromatic herbs, fresh garlic, and lemon for a rich, buttery filling wrapped in a crispy crust, making a delicious and impressive meal perfect for any occasion.
Ingredients
Scale
Herb Butter Filling
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, optional
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chives, optional
- Salt and pepper, to taste
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs, preferably panko
- ½ cup vegetable oil or butter, for frying
Instructions
- Prepare Herb Butter: In a bowl, mix softened butter with minced garlic, chopped parsley, dill (if using), lemon juice, lemon zest, chives (if using), salt and pepper until well combined. Shape the mixture into a log, wrap tightly with plastic wrap, and refrigerate until firm.
- Prepare Chicken Breasts: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick, taking care not to tear the meat.
- Assemble Chicken Kievs: Cut the chilled herb butter into four equal pieces. Place one piece of butter in the center of each flattened chicken breast. Fold the sides over the butter and roll up tightly, sealing all edges to enclose the butter completely. You can use toothpicks to secure if necessary.
- Coat the Chicken: Season the rolled chicken breasts with salt and pepper. Dredge each roll in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko bread crumbs. For a thicker crust, repeat the egg and bread crumb step.
- Fry the Chicken: Heat vegetable oil or butter in a large skillet over medium heat. Carefully add chicken rolls and fry for about 3-4 minutes on each side until golden brown all around.
- Bake to Finish Cooking: Transfer the browned chicken rolls to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
Notes
- Chilling the herb butter helps prevent it from melting too quickly during cooking.
- Be careful to seal the chicken completely to avoid butter leaking out during frying.
- Use panko breadcrumbs for a lighter, crispier crust.
- If desired, the dish can be made ahead by assembling and keeping the rolled chicken refrigerated until ready to cook.
- Serve with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
