Chicken Kiev

Name: Chicken Kiev
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 120g Unsalted Butter, softened; 2 tbsp Parsley, fresh, finely chopped; 1 tbsp Dill, fresh, finely chopped; 2 cloves of Garlic, minced; 1 tsp Lemon Juice; 1/4 tsp Salt, fine; 4 Boneless Skinless Chicken Breasts; 1/2 tsp Salt, fine; 1/4 tsp Pepper (Black), ground; 80g All-purpose Flour, about 1/2 cup; 2 large Eggs; 150g Breadcrumbs, fine, dry; about 1 1/2 cups; 1/4 tsp Salt, fine; 700ml Sunflower Oil, or enough for deep/shallow frying; 1 pinch of Pepper (Black), ground

Chicken Kiev is a classic comfort dish of tender chicken breasts wrapped around a fragrant, herby butter that melts into a luscious sauce when cooked. Crispy golden breadcrumbs give a satisfying crunch while the parsley‑dill garlic butter keeps each bite bright and indulgent. Serve with a simple salad or roasted potatoes for a timeless, elegant meal.

Chicken Kiev is a classic comfort dish of tender chicken breasts wrapped around a fragrant, herby butter that melts into a lusciou... Show more

Traditional Russian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

1 hr10 min

Price

1,12 €

Calories

822 kcal

high protein

low sugar

comfort food

eastern european

Method

Make herb butter

Finely chop the fresh Parsley and Dill, then mince the Garlic. Mash them into the softened Unsalted Butter with the Lemon Juice, Salt, and Black Pepper until the butter is evenly flecked with green and garlic. Scrape the mixture onto plastic wrap, shape it into a tight log, twist the ends to seal, and freeze it for 20 minutes until firm enough to slice.

Prep the chicken

Pat the Boneless Skinless Chicken Breasts dry. Using a sharp knife, cut a deep pocket into the thick side of each breast without slicing all the way through, then lay each one between two sheets of plastic wrap and gently pound it to an even 1/4-inch thickness. Season both sides lightly with the measured salt and black pepper.

Stuff and seal

Cut the chilled butter log into 4 equal pieces. Tuck one piece into the pocket of each chicken breast, fold the chicken over it, and press the opening closed so the filling stays tucked inside. Set the stuffed breasts seam-side down on a plate while you get the breading ready.

Bread the chicken

Set up three shallow bowls: one with the All-purpose Flour, one with the beaten Eggs, and one with the Breadcrumbs mixed with the breading salt. Dredge each stuffed breast in flour, dip it in egg, then coat it thoroughly in breadcrumbs, pressing the crumbs on so the whole surface is covered. For a sturdier crust, repeat the egg and crumb coating once more.

Chill the coating

Arrange the breaded kievs on a tray and freeze them for 15 minutes so the crust sets and the butter firms up again before frying.

Heat the oil

Pour the Sunflower Oil into a wide, heavy skillet to a depth of about 1/2 inch and heat it over medium to medium-high until it shimmers and reaches 175° C if you're checking with a kitchen thermometer. A breadcrumb should sizzle right away when it touches the oil.

Fry the Kievs

Carefully lower the chilled chicken into the hot oil seam-side down first. Fry for 4 minutes, turn gently, then fry for 4 to 5 minutes more until the crust is deep golden and the chicken reaches 74° C in the center. Work in batches if needed so the pan stays hot and the coating stays crisp.

Drain and serve

Transfer the chicken to a rack or paper towels and let it rest for 5 minutes before serving. Slice in and serve hot, while the garlic-herb butter is still flowing.