Chicken Kiev
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr 20 mins
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
509 kcal
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Course
Main Course, Dinner
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Cuisine
Russian
Chicken Kiev
Description
Chicken Kiev is prepared by creating a seasoned herb butter mixed with garlic, parsley, tarragon, and chives, which is then shaped into a firm square and chilled. Chicken breasts are carefully cut to form pockets that hold the butter inside. The stuffed chicken is sealed with toothpicks, seasoned, and coated in flour, egg wash, and breadcrumbs.
The chicken is then refrigerated to set the coating before being cooked. The final cooking involves pan-frying the chicken in oil until golden, then baking to ensure thorough cooking and that the chicken reaches an internal temperature of 165°F. The result is a crispy coating with a decadent, melted herb butter center.
This dish is suitable for advance preparation: chicken Kiev can be assembled and refrigerated or frozen before baking. When baking from frozen, the browning step is skipped. The recipe notes emphasize careful pocket formation and chilling to maintain the butter filling.
Ingredients
- 4 chicken breast about 5-6 oz each, boneless skinless
- 1 egg
- ½ cup seasoned bread crumbs
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
- 2 tablespoons vegetable oil
Butter Mixture
- ½ cup butter salted, softened (1 stick, Challenge brand
- 1 clove garlic minced
- 2 teaspoons parsley or 1 tablespoon fresh parsley, dried
- ½ teaspoon tarragon or 1 ½ teaspoons fresh, optional, dried
- ½ teaspoon chives or 1 ½ teaspoons fresh chives or green onion, optional, dried
Instructions
- Combine all ingredients for the butter mixture in a small bowl. Pat into a 4"x2" square on a piece of plastic wrap and place in the freezer for 20 minutes or in the refrigerator for 1 hour or until firm.
- Preheat the oven to 400°F.
- Place the egg in a bowl with 1 tablespoon water and beat well. Place the bread crumbs and salt in a separate bowl.
- Use a knife to create a pocket in each chicken breast by placing the knife in the side of the chicken breast and cutting an opening. Be sure not to cut all of the way through the chicken, you just want a small pocket.
- Remove the butter from the fridge and cut into 4 pieces (1"x2" each). Place a piece of butter in the pocket of each of the chicken breasts. Seal the chicken with a toothpick.
- Season the chicken with salt & pepper to taste and then roll in flour. Dip into the beaten egg and finally into the breadcrumbs gently pressing to adhere. Refrigerate at least 1 hour or up to 24 hours.
- Heat the vegetable oil over medium-high heat in a large oven-safe skillet and add the chicken. Cook on each side, about 2-3 minutes or just until golden.
- Transfer the skillet to the oven and bake for 18-20 minutes or until the chicken reaches 165°F. Remove toothpicks before serving.
Notes
- Chicken Kiev can be made ahead and kept refrigerated or frozen prior to baking.
- Do not brown the chicken before freezing; if baking from frozen, omit the browning and spray with cooking spray instead.
- Baking from frozen takes 35-40 minutes or until internal temperature reaches 165°F.
- Use a small knife to cut a pocket carefully, avoiding a full cut through the chicken breast.
- Chilling the butter mixture and the breaded chicken before cooking helps prevent butter leakage.
- The recipe recommends double dipping in flour and egg wash for a sturdier coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509 | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 696mg | 29% |
| Potassium | 516mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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