Chicken Kiev recipe is a dish made from chicken fillets rolled with bread and eggs. These can be fried or baked. In simple words, a chicken kiev is almost like chicken cutlet. Butter, eggs, bread, and chicken breast are the main ingredients used to make this super-hit main course dish.
While the taste is all classic and traditional, chicken kiev gives you a lot of room to try out different types of stuffing, as per your creativity.
Chicken Kiev Recipe
Ingredients:
- Garlic cloves: 2 (minced or crushed)
- Salt: as needed
- Fresh parsley: 2 tablespoons (chopped)
- Unsalted butter: 6 tablespoons (be generous for better taste)
- Boneless, skinless chicken breasts: 4 pieces (total 8 ounces)
- All-purpose flour: 1 cup
- Freshly ground pepper: 2 teaspoons
- Eggs: 2 (beaten)
- Bread crumbs: 2 cups
- Cayenne pepper: 1 pinch
- Oil: as needed (for frying)
Instructions:
- Prepare Garlic Butter Mixture:
- Crush garlic, salt, and parsley using a pestle and mortar.
- Mix in butter until well combined.
- Cover with plastic wrap and refrigerate for 15 minutes, allowing flavors to blend.
- Prepare Chicken Breasts:
- Season chicken with salt and pepper.
- Flatten the breasts and place ¼ of the butter mixture in the center of each.
- Fold the ends over the butter, creating a tight pocket.
- Roll sides to form a ball shape, ensuring the top is smooth and the bottom gathered.
- Wrap each breast tightly in plastic wrap.
- Freeze for 30 minutes to firm up.
- Coating Process:
- Prepare three bowls: one with flour and salt, the second with beaten eggs, and the third with bread crumbs.
- Coat each chicken breast in flour, then egg, and finally bread crumbs.
- Place on a plate, cover, and freeze for another 15-20 minutes.
- Frying and Baking:
- Heat oil in a deep frying pan to 350°F (177°C).
- Preheat the oven to 400°F (204°C) and line a baking sheet with aluminum foil.
- Fry chicken in oil until golden brown on each side.
- Transfer to the baking sheet, season with salt and cayenne pepper.
- Bake for 15 minutes or until internal temperature reaches 165°F (74°C), indicating doneness.
- Serving:
- Remove from oven and let rest for 5-10 minutes on a serving plate before serving.
Chef’s Tips:
- Butter Mixture: The garlic butter is the heart of this dish. Ensure it’s well mixed for the best flavor.
- Chicken Folding: Proper folding is key to keep the butter inside. The top should be smooth, the bottom gathered.
- Coating: Ensure a thorough coat for a crispy exterior.
- Frying: Fry just until golden; they’ll continue cooking in the oven.
- Baking: Listen for the sizzle – it means the butter is melting inside, creating juicy flavors.
- Resting: Let the Chicken Kiev rest to allow the juices to settle, enhancing the taste and texture.
