Chicken Kiev
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Freezing
1 hr
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Servings
2
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Calories
773 kcal
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Course
Main Course
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Cuisine
Russian
Chicken Kiev
Description
The recipe starts by combining softened butter with finely minced garlic and parsley, seasoned lightly with salt if unsalted butter is used. The butter is shaped into small batons and chilled to firm. Chicken breasts are flattened evenly to approximately 0.5cm thickness, seasoned, and wrapped around the chilled butter baton, sealing edges securely.
After shaping, the chicken logs are tightly wrapped and partially frozen to solidify the structure, preventing butter leakage during cooking. The coated chicken is breaded with flour, egg wash, and panko breadcrumbs, favored for their extra crispiness. Cooking method includes deep frying in canola or vegetable oil until golden and cooked through, ensuring the butter inside melts while the outside crisps up.
Once cooked, resting the chicken briefly allows juices to redistribute and the coating to set. The dish is traditionally garnished with fresh parsley and served immediately for the best contrast between crisp crust and molten garlic butter center. The recipe recommends panko breadcrumbs but regular breadcrumbs can be substituted. Partial freezing is critical to maintain the butter filling inside during frying.
Use thick chicken breasts for even rolling and to hold the butter filling securely.Panko breadcrumbs provide a crispier crust; regular breadcrumbs can be used if unavailable.Partially freezing the wrapped chicken helps keep the butter inside during cooking.If a meat mallet is unavailable, use a rolling pin or similar heavy object to pound chicken evenly.You can bake instead of frying by toasting the breadcrumbs with oil beforehand and baking the coated chicken for about 20 minutes.
Ingredients
Garlic Butter Stuffing:
- 6 tbsp / 90g butter softened (or salted butter, unsalted
- 2 tsp parsley , finely chopped
- 2 garlic very finely minced (2 tsp, cloves
- 1/4 tsp salt (skip if using salted butter)
Chicken:
- 2 chicken breast skinless and boneless (Note 1, 220 - 250g (7 - 8oz
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg , lightly whisked
- 1/4 cup flour
- 1 cup panko breadcrumbs (Note 2)
- cooking oil canola or vegetable oil (~4 cups / 1 litre, for frying
Serving:
- parsley , finely chopped (garnish)
Instructions
- Garlic butter filling: Place ingredients in a bowl and mix until combined.
- Shape and chill butter: Scrape butter on to a small sheet of baking / parchment paper and roughly shape into 10 x 6cm / 4 x 2.4" rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.
- Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2" thickness using a meat mallet (Note 4 for tips!)
- Season: Sprinkle each side of the chicken with salt and pepper.
- Stuff and roll up chicken: Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.
- Wrap and partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid. (Note 5)
- Crumb: Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.
- Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).
- Preheat oven to 180°C / 350°F. Place a rack on a tray.
- Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 - 3 minutes). It will still be raw inside.
- Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F. Pierce the top so you don't cause butter leakage!
- Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!
Notes
- Use thick chicken breasts for even rolling and to hold the butter filling securely.
- Panko breadcrumbs provide a crispier crust; regular breadcrumbs can be used if unavailable.
- Partially freezing the wrapped chicken helps keep the butter inside during cooking.
- If a meat mallet is unavailable, use a rolling pin or similar heavy object to pound chicken evenly.
- You can bake instead of frying by toasting the breadcrumbs with oil beforehand and baking the coated chicken for about 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773cal | 39% |
| Carbohydrates | 28g | 9% |
| Protein | 59g | 118% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 2g | 100% |
| Cholesterol | 334mg | 111% |
| Sodium | 1338mg | 56% |
| Potassium | 1014mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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