Classic Chicken Kiev
A delicious dish of crumbed chicken stuffed with garlic butter, perfect for a nostalgic and flavorful meal.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 2
Full Ingredient List
- 6 tbsp unsalted butter, softened
- 2 tsp parsley, finely chopped
- 2 garlic cloves, very finely minced
- 1/4 tsp salt
- 2 chicken breasts, skinless and boneless (220 – 250g each)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, lightly whisked
- 1/4 cup flour
- 1 cup panko breadcrumbs
- Oil for frying (canola or vegetable oil, about 4 cups)
Garlic Butter Filling
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 6 tbsp |
unsalted butter |
softened |
salted butter |
| 2 tsp |
parsley |
finely chopped |
|
| 2 |
garlic cloves |
very finely minced |
|
| 1/4 tsp |
salt |
skip if using salted butter |
|
Instructions
-
Step 1:
Place softened butter, parsley, garlic, and salt in a bowl and mix until well combined.
-
Step 2:
Shape mixed butter onto a small sheet of baking paper into a 10 x 6cm rectangle. (Tips: It doesn't need to be perfectly shaped.)
-
Step 3:
Refrigerate until firm, then cut lengthwise into two pieces.
Chicken Kiev Preparation
Tools and Equipment
- freezer bags
- meat mallet
- cling wrap
- baking tray
- oven
- frying pan
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 (220 – 250g each) |
chicken breasts |
skinless and boneless |
|
| 1/2 tsp |
salt |
|
|
| 1/4 tsp |
pepper |
|
|
| 1 |
egg |
lightly whisked |
|
| 1/4 cup |
flour |
|
|
| 1 cup |
panko breadcrumbs |
|
regular breadcrumbs |
| about 4 cups |
oil for frying |
canola or vegetable oil |
|
Instructions
-
Step 1:
Place chicken breast between freezer bags and pound to a thickness of 0.5 cm. (Tips: Try to achieve an even rectangular shape.)
-
Step 2:
Season both sides of the chicken with salt and pepper.
-
Step 3:
Place a baton of garlic butter in the center of each breast. Fold the sides in and roll up the chicken starting from the bottom. (Tips: Finish with the seam side down.)
-
Step 4:
Wrap each chicken piece in cling wrap and freeze for 30 minutes to firm. (Tips: This helps the chicken hold its shape during cooking.)
-
Step 5:
Remove from freezer and roll in flour, then dip in whisked egg, and finally coat with panko breadcrumbs. (Tips: Make sure each piece is evenly coated.)
-
Step 6:
Partially freeze again for 30 minutes to ensure it stays firm during frying. (Tips: Do not freeze solid.)
-
Step 7:
Heat oil in a pot to 190°C (375°F) and fry the chicken pieces for 2-3 minutes until golden. (Tips: The inside will still be raw, this is to color the outside only.)
-
Step 8:
Preheat oven to 180°C (350°F), transfer chicken to a rack on a tray, and bake for 15 minutes or until internal temp reaches 65°C (150°F). (Tips: Ensure no butter leaks during baking.)
-
Step 9:
Rest for 2 minutes before serving. (Tips: Sprinkle with additional parsley for garnish.)
Additional Information
Notes: For a classic Chicken Kiev experience, deep frying is recommended. Alternatively, a baked version can be made using toasted breadcrumbs for a healthier option.
