Description
Chicken Kiev is a classic dish featuring tender chicken breasts stuffed with a flavorful garlic parsley butter, coated in crispy panko breadcrumbs, fried to a golden perfection, and then baked to ensure juicy, fully cooked meat. This recipe offers a satisfying combination of crunchy exterior and a luscious, melted garlic butter center.
Ingredients
Scale
Garlic Butter Filling
- 6 tbsp (90g) unsalted butter, softened (or salted butter)
- 2 tsp parsley, finely chopped
- 2 garlic cloves, very finely minced (about 2 tsp)
- 1/4 tsp salt (skip if using salted butter)
Chicken
- 2 x 220 – 250g (7 – 8oz) chicken breasts, skinless and boneless
- 1/2 tsp salt
- 1/4 tsp pepper
Coating
- 1 egg, lightly whisked
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
For Frying
- Oil for frying (canola or vegetable oil, about 4 cups / 1 litre)
Garnish
- Parsley, finely chopped
Instructions
- Make garlic butter filling: In a bowl, mix softened butter, finely chopped parsley, minced garlic, and salt (if using unsalted butter) until thoroughly combined to form the garlic butter mixture.
- Shape and chill butter: Scrape the butter mixture onto a piece of baking or parchment paper. Shape it into a rough rectangle approximately 10 x 6 cm (4 x 2.4 inches). Refrigerate until firm, then carefully cut the rectangle lengthwise to create two butter batons.
- Pound chicken breasts: Place each chicken breast between two sheets of freezer bags or parchment paper, smooth side down. Gently pound with a meat mallet to an even thickness of about 0.5 cm (0.2 inches) to ensure even cooking.
- Season chicken: Lightly sprinkle salt and pepper on both sides of each pounded chicken breast to enhance flavor.
- Stuff and roll up chicken: Place one baton of chilled garlic butter in the center of each chicken breast. If needed, trim the edges and fold the trimmings over the butter in the center. Fold the sides of the chicken over the butter and roll up from the bottom, securing with the seam side down to encase the butter completely.
- Wrap and partially freeze: Wrap each chicken roll tightly in cling wrap, twisting the ends to form a firm log shape. Freeze for 30 minutes until the surface is firm to touch but not fully frozen to maintain shape for coating.
- Prepare coating stations: Place flour, whisked egg, and panko breadcrumbs each in separate shallow bowls or plates for dredging.
- Coat the chicken rolls: Remove the partially frozen chicken log from wrap. Dredge each roll first in flour, shaking off excess, then dip into the egg, allowing excess to drip off, and finally press into panko breadcrumbs to form an even crust.
- Freeze again: Place the crumbed chicken rolls back into the freezer for 30 minutes until fairly firm but not frozen solid, ensuring the coating adheres well before frying.
- Preheat oven and prepare rack: Heat oven to 180°C (350°F) and set a rack on a baking tray to allow even cooking in the oven after frying.
- Fry chicken: Heat oil in a heavy-based pot to 190°C (375°F). Carefully lower each chicken roll into the hot oil and fry, turning once or twice, until golden brown on all sides, about 2 to 3 minutes. The chicken will still be raw inside at this point.
- Bake chicken: Transfer the fried chicken rolls to the preheated oven rack. Bake for 15 minutes or until the internal temperature reaches 65°C (150°F). Pierce the top of each roll with a skewer or knife before baking to prevent the butter filling from leaking out.
- Rest and serve: Let the Chicken Kiev rest for 2 minutes after baking to allow juices to redistribute. Serve garnished with a pinch of finely chopped parsley for a fresh finish.
Notes
- Use salted or unsalted butter according to preference; skip added salt if using salted butter.
- Panko breadcrumbs provide a crispier crust than regular breadcrumbs.
- Pounding the chicken breasts thin and even ensures even cooking and easier rolling.
- Partially freezing the butter-filled chicken before coating helps maintain shape and prevents butter from leaking during frying.
- Piercing the chicken before baking prevents pressure build-up and butter leakage.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European, Eastern European
Keywords: Chicken Kiev, garlic butter chicken, crispy chicken breast, stuffed chicken, panko breadcrumb chicken
