If you have not had Chicken Kiev, you have not lived! Really, it’s that good. The crispy exterior seals in the herb butter and when you cut into it, ooooooohhhhhhhh the herb butter oozes out. So good!
This dish was a special treat that my grandmother Dotty made for us from time to time. I remember when she taught me to make it. I almost fell over when I saw she used a stick of butter. Well now I say, one should not count calories on a Sunday. Indulge and enjoy!
Key Ingredients and Substitutions
- Chicken Beasts – You can get whole chicken breasts and cut in half before pounding them out or get 6 chicken breast halves. The chicken should be about 1/4 inch thick. If it is any thicker, it will not cook as fast. Too thin and it may tear. Shoot for 1/4 inch thickness throughout.
- Butter – Unsalted butter at room temperature. It should be soft but not melted.
- Peanut Oil – Three words…don’t skip it! The high heat point and the nutty, rich flavor really make a difference. If you must swap out the peanut oil, go for a high heat point oil like canola, sunflower of safflower oil.
- Breadcrumbs – I use 1/2 Italian bread crumbs and 1/2 panko. The panko breadcrumbs are more fluffy and will result in a beautiful crisp on the outside of the chicken. My grandmother made her own breadcrumbs by blending/processing stale Italian bread. Whatever works for you.
Preparation
- Combine the herb butter ingredients in a bowl (butter, lemon juice, shallot, garlic, parsley, salt & pepper). On wax paper, form the butter mixture into a log (about 6 inched long). Wrap and freeze for one hour, or longer. You can make the butter mixture a days ahead and keep it in the freezer until you are ready to stuff the chicken.
- Pound out the chicken to 1/4 thickness.
- Cut the butter into 6 one inch pieces. Enclose the chicken around the butter and secure with toothpicks.
- Dredge the chicken in flour, then egg, then breadcrumbs.
- Heat the peanut oil in a large deep skillet. Brown the chicken on all sides. Transfer the skillet to the oven and bake 5-10 minutes.
What to Serve with Chicken Kiev
Mashed Cauliflower, rice pilaf or any rice, orzo, or farro. It is a hearty dish so I don’t think quinoa stands up to it. And of course, a green veggie (peas, broccoli, zucchini, asparagus) or Sheet Pan Green Vegetables.
Equipment
All-Clad 4 Quart Pan or Victoria Cast Iron Skillet
Chicken Kiev
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Description
Absolutely succulent Chicken Kiev is crispy on the outside and oozing with herb butter.
Ingredients
Herb Butter
- 1 stick unsalted butter, softened
- 1 tablespoon lemon juice
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons fresh flat leaf parsley
- salt and pepper
Chicken
- 6 chicken breast halves
- salt and pepper
- 1 cup all purpose flour
- 2 eggs
- 1 teaspoon water
- 1 cup bread crumbs
- 1/2 cup peanut oil
- Lemon wedges for serving (optional)
Instructions
- Combine butter, lemon juice, shallot and garlic, parsley, salt and pepper in a bowl. On wax paper, shape the butter mixture into a log. Wrap tightly in the wax paper, then plastic wrap. Freeze for one hour.
- Using a meat mallet, pound the chicken to 1/4 inch thick between plastic wrap or wax paper. Sprinkle the chicken with salt and pepper.
- Cut the butter log into 6 equal pieces (about 1/4 inches thick). Place the butter pieces into the chicken and wrap tightly. Secure with toothpick as needed.
- Beat the eggs with 1 teaspoon water
- Dip each piece of chicken into the flour, then the egg and last the breadcrumbs.
- In a large oven safe skillet, heat the peanut oil until very hot. Add the chicken to the pan and brown on all sides. You may need to do this in 2 batches.
- Transfer to the oven and bake at 350 degrees for 5-10 minutes until cooked through.
- Serve with lemon wedges (optional).
Notes
If you don’t have a meat mallet, a rolling pin will do the job.
- Prep Time: 15 minutes
- Freeze the Butter Mixture: 1 hour
- Cook Time: 20 minutes
- Category: Meat & Chicken
Keywords: Chicken Kiev, Breaded Chicken, Herb Butter
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