Chicken Kiev
Chicken Kiev is a super delicious dish made from the tenderized chicken breast; stuffed with compound butter, made with garlic and parsley; and then rolled and breaded (with a flour egg mixture and seasoned breadcrumbs). Once ready, it’s either fried (it can be deep-fried), baked, or seared on a pan and finished in the oven.
Ingredients
- 2 chicken breasts
- 150 g butter softened
- 2 eggs
- Salt to taste
- Black pepper to taste
- 2 tbsp dried or fresh dill
- 2 cloves garlic
- Oil for frying
- Flour for coating
- Breadcrumbs for coating
Instructions
Prepare the Compound Butter:
- Take the butter out of the fridge approximately 1 hour before preparing to allow it to soften.
- Mince the garlic using a garlic press or a knife.
- Finely chop the dill (or use dried dill).
- In a bowl, mix the softened butter with garlic, dill, salt, and pepper until well combined.
- Shape the butter mixture into a cylindrical log using plastic wrap and freeze for 30 minutes.
Prepare the Chicken:
- Butterfly the chicken breasts with a sharp knife and tenderize them with a meat pounder until thin on both sides.
- Season the chicken with salt and pepper.
- Place a piece of the prepared butter in the center of each chicken breast. Fold the sides of the breast over the butter, then roll it up to enclose the butter.
Bread the Chicken:
- Coat each chicken roll with flour, shaking off excess.
- Dip in beaten eggs, shaking off excess.
- Roll in breadcrumbs, ensuring an even coating.
- Place the breaded chicken on a platter, cover with plastic wrap, and refrigerate for 1 to 2 hours.
Cook the Chicken:
- Heat oil in a frying pan over medium heat.
- Fry the chicken on all sides until golden brown.
- Alternatively, you can quickly fry the chicken on each side and then bake in a preheated oven at 220°C (430°F) for 10 minutes.
Notes
Serving Suggestions:
- Serve with a side of vegetables or a fresh salad.
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, freeze uncooked breaded chicken rolls. Thaw before frying or baking.