0 from 6 votes
Homemade Chicken Kiev
This is the best Chicken Kiev you'll ever have: it's tender, juicy, and crispy all at once. Each chicken breast is stuffed with herbed butter, double bread, and cooked to crispy perfection.
Prep Time
1 hr 40 mins
Cook Time
40 mins
Total Time
2 hrs 10 mins
Servings: 4
Calories: 758 kcal
Course:
Main Course
Cuisine:
Ukrainian
Ingredients
- 4 chicken breasts boneless, skinless
- 4 oz butter softened
- a bunch of dill minced
- 1 cup panko breadcrumbs
- 100 grams flour
- 3 eggs
- 2 tablespoons milk
- salt pepper
- Neutral oil for frying
Instructions
- In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
- Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
- Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
- Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
- Preheat the oven to 350 F.
- Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
- Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then roll it in breadcrumbs. Repeat the step with egg and breadcrumbs (without dredging in flour).
- Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
- Enjoy!
Cup of Yum
Notes
- Cooking to the right temperature: The chicken is cooked when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer. Another way to tell is by cutting into the thickest part of the chicken – if the juices run clear, it's done.
- Storage: Chicken Kiev can be kept in the refrigerator for up to 3 days. To maintain its freshness, store it in an airtight container.
Nutrition Information
Calories
758kcal
(38%)
Carbohydrates
31g
(10%)
Protein
57g
(114%)
Fat
44g
(68%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
329mg
(110%)
Sodium
608mg
(25%)
Potassium
999mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1420IU
(28%)
Vitamin C
8mg
(9%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 758
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 31g | 10% |
| Protein | 57g | 114% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 329mg | 110% |
| Sodium | 608mg | 25% |
| Potassium | 999mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 8mg | 9% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.