Browsed by
Tag: butter

Chicken Kiev

Chicken Kiev

Comments 0 Comment

Yield: 4

Jean-Pierre

This is a classic dish originating from Eastern Europe, featuring a juicy chicken breast filled with aromatic garlic and herb butter and coated with a crispy breadcrumb crust. Traditionally, this dish is served with buttery mashed potatoes to catch the butter oozing out as you cut each breast in half, making it a hearty and delicious meal.

  • ½lb unsalted butter
  • 2tsp fresh tarragon, chopped
  • 1TBS fresh parsley, chopped
  • 2TBS garlic, chopped
  • salt and cracked black pepper to taste
  • 4large chicken breasts
  • 1cup AP flour
  • 2whole eggs
  • 2cups seasoned panko breadcrumbs (see below)
  • 2cups cooking oil (such as avocado or vegetable oil)

Create the compound butter:

Mix the butter with tarragon, parsley, garlic, salt, and cracked black pepper in a bowl until well combined. Roll the butter mixture into small logs using plastic wrap, ensuring they are tightly wrapped, and place them in the fridge to harden.

Preheated Oven to 375°F.

Prep chicken:

Meanwhile, prepare the chicken breasts by making a pocket in each breast from the side, being careful not to cut through to the other side. Insert a cold log of the prepared compound butter into each pocket, ensuring it is fully enclosed within the chicken. If necessary, secure the opening with a toothpick.

Next, coat each stuffed chicken breast in flour, ensuring it is fully covered. Dip each floured chicken breast into the beaten eggs and then into the seasoned panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.

Fry:

Heat the cooking oil in a frying pan over medium-high heat until it reaches 365°F. Fry each chicken breast until golden-brown on all sides, then transfer them to a baking sheet lined with parchment paper or a silicone mat.

Bake:

Bake in a preheated oven for about 15 minutes or until the internal temperature reaches 160°F. Let them rest for about 5 minutes and serve sliced in half, over buttery mashed potatoes, allowing the melted butter to drizzle over the chicken and potatoes.

Enjoy your delicious homemade Chicken Kiev!

Pro-tips:

The secret to perfect chicken Kiev:

Now, let’s talk pro tips. The trick to ensuring the melted butter stays firmly sealed inside the chicken breast is partially freezing the chicken. Yes, you heard that right. After stuffing the chicken breast with that herbed garlic butter, wrap it up and give it a brief stint in the freezer. This helps the butter firm up, making it less likely to leak out during the frying process.

But that’s not all. Another essential tip is to make sure your oil is hot enough—around 365°F. This allows the chicken to get that beautiful golden-brown crust without overcooking the meat inside. And if you’re worried about the butter escaping, don’t hesitate to use a toothpick to seal any small openings.

Bonus pro-tip: Achieving the Perfect Crust

For that crispy, golden-brown crust, you want to use a combination of regular breadcrumbs and panko breadcrumbs. The panko adds extra crunch, while the regular breadcrumbs help create a uniform coating. Make sure to season your breadcrumbs with a pinch of salt and pepper to enhance the flavor.

And here’s a little bonus tip:

When you dredge the chicken in flour, don’t forget to shake off the excess. This ensures the egg wash adheres evenly, giving you that perfect crumbed chicken.

For the seasoned panko breadcrumbs:

  • 2cups of panko
  • 1TBS herbs de Provence
  • 2TBS parmesan grated
  • saltand pepper to taste