Craving a restaurant-worthy meal without the restaurant price tag?
Learn to make Chicken Kiev, a dish surprisingly simple yet bursting with garlicky, buttery flavor that will impress your family and friends.
Get ready to embark on a delicious adventure as we unveil the secrets to creating this classic dish in your own kitchen!
Making the Garlic Butter
Alright, let's whip up this awesome garlic butter – it's gonna make the Chicken Kiev explode with flavor! And when I say explode, I mean in a good, delicious way, not like a, well, you know.
First, grab 6 tablespoons of softened butter – unsalted's my go-to, but salted works if you're into that kinda thing and skip the ¼ teaspoon of salt. It's your call!
Now, mince 2 garlic cloves – super fine, we don't want big chunks. Mix it all with 2 teaspoons of parsley, finely chopped. I love parsley because it makes everything look so fancy.
Shape it: think a 4×2.4" rectangle on parchment paper. Refrigerate the garlic butter until it's firm. Freezing the butter makes it easier to handle later for stuffing.
Preparing the Chicken
Now that our butter is firm and ready, let's get this chicken prepped and ready to roll! First, grab your chicken breasts—two of them, about 7 to 8 ounces each—and get ready to pound them flat, so use freezer bags, it's what I do, and pound them, and don't be shy! We're aiming for about 1/4 inch thickness. Flatten 'em out evenly, no lumps allowed! To make this step easier, you could try dredging the chicken in flour first like in a Chicken Francese recipe.
Next, grab your salt and pepper, it's seasoning time! Sprinkle about 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides of each chicken breast.
Now, get ready for rolling! Place one of your butter batons in the middle of a chicken breast. Roll it up tight—tuck in those sides, people. I like to think of it as swaddling a baby, but with garlic butter!
Wrap each roll in cling wrap, give the ends a good twist, it forms a log. Stick 'em in the freezer for 30 minutes.
Cooking Instructions
Let's get cooking. I'm gonna guide you through frying then baking these golden beauties. This recipe offers an elegant twist like Chicken Cordon Bleu, but with a delightful garlic-herb butter center. Heat your oil to 375°F (190°C).
Carefully, I say, *carefully*, place your chicken in the hot oil. Cook for about 2-3 minutes until golden, turning once! They will be still raw inside, don't worry!
- Don't overcrowd the pot—work in batches if you need to!
- Fry carefully.
- Have some handy cooking tongs
Now, pop those part-fried Kievs on a rack set over a tray and stick 'em into a 350°F (180°C) oven.
Bake 'em for about 15 minutes, or until the chicken reaches 150°F (65°C) internally—safety first, folks! To keep the buttery goodness from escaping, poke a hole in the top before baking. Rest for 2 minutes, sprinkle with parsley, and *voilà*! Now you're ready to eat!
Short Recipe Version
Chicken Kiev Recipe (Concise)
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions:
- Combine softened butter, garlic, and parsley. Divide into four portions and chill until firm.
- Pound chicken breasts to ¼-inch thickness. Place a butter portion in the center of each.
- Fold chicken around the butter, sealing edges.
- Season chicken with salt and pepper, then dredge in flour, dip in egg, and coat in breadcrumbs.
- Bake at 350°F (175°C) for 30 minutes, or until golden brown and cooked through.
- Garnish with parsley.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 15g