Chicken Kiev
Classic Chicken Kiev featuring tender chicken breasts wrapped around garlic-herb butter, breaded and baked or fried to golden perfection.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 4 Tbsp unsalted butter softened
- 2 garlic cloves minced
- 1 Tbsp fresh parsley finely chopped
- 1 tsp fresh dill or thyme optional
- Salt & pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs panko or fresh
- Vegetable oil or clarified butter for frying or brushing
Instructions
- In a small bowl, mix softened butter, garlic, parsley, herbs, salt and pepper. Shape into a log, wrap, and chill at least 30 minutes.
- On a cutting board, lightly pound each chicken breast to about 1⁄4‑inch thickness, keeping one side thicker.
- Place a portion of herbed butter in the center of each breast. Fold sides over and roll up tightly to enclose the butter fully. Secure with toothpicks if needed.
- Coat each breast in flour, shaking off excess. Dip into beaten eggs, then coat evenly with breadcrumbs. Chill 15–20 minutes to help maintain shape.
- Preheat oven to 375 °F (190 °C). In an oven‑safe skillet, heat oil or clarified butter over medium‑high heat. Sear roulades 2–3 minutes per side until golden brown.
- Transfer skillet to oven and bake 15–20 minutes (internal temp 165 °F) until cooked through and butter fully melted inside.
- Remove toothpicks, let rest 5 minutes, then slice or serve whole with pan juices spooned over.
Notes
- Use clarified butter or neutral oil for frying to prevent burning.
- Ensure butter log is well chilled to avoid leakage during cooking.
- For a lighter version, bake entirely at 375 °F for 25–30 minutes without searing.
- Advance prep tip: fully assemble and refrigerate up to 24 hours before cooking.
- Serve with mashed potatoes, steamed vegetables, or rice pilaf; garnish with lemon wedges for freshness.