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Classic Chicken Kiev
Traditional dish · Ukrainian/Russian
A traditional Chicken Kiev featuring tender chicken breast pounded thin, wrapped around cold herb butter, breaded, and pan-fried or baked until golden brown and juicy.
Ingredients
- Boneless, skinless chicken breasts4
- Unsalted butter, softened1/2 cup
- Fresh parsley, finely chopped2 tbsp
- Fresh dill, finely chopped1 tbsp
- Garlic, minced1 clove
- All-purpose flour1/2 cup
- Eggs2
- Breadcrumbs (panko or regular)1 cup
- Saltto taste
- Black pepperto taste
- Vegetable oil or clarified butter, for fryingas needed
Steps
- 1
Prepare the herb butter: Mix softened butter with chopped parsley, dill, minced garlic, salt, and pepper. Roll into a log shape using plastic wrap and chill until firm.
- 2
Butterfly and pound the chicken breasts thinly between plastic wrap.
- 3
Cut the chilled butter log into 4 equal portions. Place one portion on each flattened chicken breast and carefully wrap the chicken around the butter, sealing the edges tightly.
- 4
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
- 5
Dredge each chicken roll first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Ensure a tight seal.
- 6
Chill the breaded chicken rolls for at least 15-20 minutes to help the coating adhere.
- 7
Heat oil or clarified butter in a large skillet over medium-high heat. Carefully place the chicken rolls in the hot oil and pan-fry until golden brown on all sides.
- 8
Transfer the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- 9
Let rest for a few minutes before serving.
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