Chicken Kiev
User Reviews
4.7
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Chilling time
2 hrs 30 mins
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Total Time
3 hrs 35 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course, Dinner
Chicken Kiev
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Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior.
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Ingredients
Garlic Butter
- 8 tablespoon butter unsalted, softened
- 6 cloves garlic minced well
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoon lemon juice freshly squeezed
Chicken Kiev
- 4 chicken breasts boneless and skinless
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs such as Panko
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- vegetable oil for frying
Instructions
- Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
- Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
- Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
- Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
- Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350℉. Preheat your oven to 400℉. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9x13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
Equipments used:
Notes
- Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Keep in mind though that the breading will become more soggy the longer it's kept in the fridge!
- Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Nutrition Information
Show Details
Serving
1breast
Calories
497kcal
(25%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Cholesterol
239mg
(80%)
Sodium
862mg
(36%)
Potassium
582mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1755IU
(35%)
Vitamin C
18mg
(20%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 497kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 239mg | 80% |
| Sodium | 862mg | 36% |
| Potassium | 582mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1755IU | 35% |
| Vitamin C | 18mg | 20% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
90 reviews
Excellent
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