5 from 3 votes
Chicken Kiev with Fresh Herb Butter
These juicy chicken breasts are stuffed with fresh herbs and butter and have long been a favorite in our household. On a smoker or on your stovetop this Chicken Kiev recipe is sure to be a winner.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
8
Calories:
634 kcal
Course:
Main Course
Cuisine:
French, Russian
Ingredients
- 8 chicken breast
Fresh Herb Butter
- 12 Tablespoons butter salted
- ½ teaspoon black pepper
- 1 Tablespoon garlic minced
- ¼ Cup parsley finely chopped, fresh
- 1 teaspoon tarragon finely chopped, fresh
- 1 teaspoon thyme fresh
Seasoned Breading
- 1 cup panko bread crumbs
- ½ cup flour
- 2 teaspoons ranch seasoning
- 2 teaspoons dill finely chopped, fresh
- 1 teaspoon garlic powder
Egg Mixture
- 5 egg
- ½ Cup buttermilk
For Frying
- ¼ Cup butter
- ¼ cup olive oil
Instructions
Prepare the herbed butter
- Finely chop the parsley, thyme and tarragon and place in a small bowl. Melt the butter and add to the bowl with the chopped herbs. Add the pepper and minced garlic and stir well to combine.
- Pour the melted butter mixture into an ice cube tray and place in the freezer for at least 2 hours to solidify the butter.
Cup of Yum
Make the Breading
- Combine the panko, flour, garlic powder, ranch seasoning and dill in a small bowl and mix to combine. Set aside.
Making the Chicken Kiev
- Lay out the chicken breasts and tenderize them with a Jaccard, or place between 2 pieces of parchment paper and pound them with a meat mallet until they are about ¼ inch thick.
- Beat the eggs with the buttermilk in a small bowl. If you do not have buttermilk, you can substitute regular milk.
- Remove the butter from the freezer and place a cube in the center of each chicken breast. You can halve the cubes if it helps them to fit better. Wrap the chicken breast around the cube and seal as best as possible. If necessary use a toothpick to hold the chicken together. Place the chicken in the refrigerator for 30 minutes.
- Next, dip the chicken into the egg mixture. Allow the excess egg to drip off, then coat all sides of the chicken with the seasoned breadcrumb mixture. Repeat with the remaining chicken. Allow the chicken to sit on a wire rack while you prepare the oil for frying.
- Melt the 2 tablespoon of butter along with the 2 tablespoons of olive oil in a skillet over medium heat. When the butter is just starting to foam, add the chicken.
- Cook the chicken for 3-4 minutes, then flip and cook 3-4 more minutes. Flip one last time and cook to an internal temp of 165 degrees (typically another 3-4 minutes).
- When the chicken is fully cooked remove it from the pan and let it rest a couple minutes before serving. Caution the butter in the center may be extremely hot.
- You may need to add additional oil and butter to the pan in order to finish frying all of the chicken.
Nutrition Information
Calories
634kcal
(32%)
Carbohydrates
14g
(5%)
Protein
54g
(108%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
309mg
(103%)
Sodium
667mg
(28%)
Potassium
954mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1126IU
(23%)
Vitamin C
6mg
(7%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 634
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 14g | 5% |
| Protein | 54g | 108% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 309mg | 103% |
| Sodium | 667mg | 28% |
| Potassium | 954mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1126IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.