Chicken Kiev – A Classic, Buttery Delight

Chicken Kiev – A Classic, Buttery Delight

Chicken Kiev is a beloved dish that combines crispy, golden-brown chicken with a rich, garlicky butter filling. This classic recipe originates from Eastern Europe and has been a favorite in homes and restaurants for decades.

The magic of Chicken Kiev lies in its contrast of textures—cutting into the crispy breadcrumb coating reveals tender, juicy chicken and a luscious, flavorful butter core. While it may seem like a complex dish, with a few simple steps and some patience, you can achieve restaurant-quality results at home.

This dish pairs beautifully with creamy mashed potatoes, a fresh green salad, or steamed vegetables. Whether you’re making it for a special occasion or a comforting meal, Chicken Kiev is always a crowd-pleaser.

Give this recipe a try and enjoy the irresistible combination of crispy, juicy, and buttery goodness!

— CHICKEN KIEV — UKRAINIAN KITCHEN —

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Chicken Kiev

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts
• 100 g (7 tbsp) unsalted butter, softened
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• ½ tsp salt
• ½ tsp black pepper
• 100 g (¾ cup) all-purpose flour
• 2 large eggs, beaten
• 150 g (1 ½ cups) breadcrumbs (preferably panko)
• 1 tsp salt (for coating)
• ½ tsp black pepper (for coating)
• ½ tsp paprika
• ½ tsp dried oregano (optional)
• Vegetable oil, for frying

Instructions:

1. Prepare the Garlic Butter:

   • In a bowl, mix the softened butter with minced garlic, chopped parsley, lemon juice, salt, and pepper.
   • Shape into a small log, wrap in plastic wrap, and freeze for at least 30 minutes until firm.

2. Prepare the Chicken:

   • Butterfly the chicken breasts by slicing them in half horizontally, but not all the way through, and open them like a book.
   • Place each piece between plastic wrap and gently pound with a meat mallet until about 1 cm (⅓ inch) thick.

3. Assemble the Chicken Kiev:

   • Cut the chilled butter log into four equal pieces.
   • Place a piece of butter in the center of each chicken breast, fold the sides over, and roll tightly to seal.
   • Wrap each piece in plastic wrap and chill in the fridge for 30 minutes (or freeze for 15 minutes) to help maintain the shape.

4. Coat the Chicken:

   • Prepare three bowls:
     1. Flour mixed with salt, pepper, and paprika.
     2. Beaten eggs.
     3. Breadcrumbs mixed with oregano (if using).
   • Dredge each chicken roll in flour, dip in egg, and coat thoroughly with breadcrumbs. Repeat the egg and breadcrumb step for a double coating.

5. Fry the Chicken:

   • Heat about 2 cm (¾ inch) of vegetable oil in a deep pan over medium heat (170°C / 340°F).
   • Fry the chicken for 2-3 minutes per side until golden brown.
   • Transfer to a baking sheet and bake in a preheated oven at 180°C (350°F) for 15-18 minutes until fully cooked (internal temperature 75°C / 165°F).

6. Serve:

   • Let the chicken rest for a few minutes before slicing to prevent the butter from escaping too quickly.
   • Serve with mashed potatoes, rice, or a fresh salad.

FAQs About Chicken Kiev

❓ How do I keep Chicken Kiev from leaking butter?
👉 Chill the butter before stuffing and double-coat the chicken in breadcrumbs.

❓ Can I bake Chicken Kiev instead of frying?
👉 Yes! Bake at 200°C (400°F) for 25-30 minutes, but it won’t be as crispy.

❓ What’s the best side dish for Chicken Kiev?
👉 Mashed potatoes, steamed veggies, or a light green salad.

#ChickenKiev #StuffedChicken #Foodie

— CHICKEN KIEV — UKRAINIAN KITCHEN —

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