Chicken Kiev
Delight in the golden, buttery perfection of Chicken Kiev, an elegant classic that combines tender chicken breasts with a luscious herb-infused garlic butter center. Each chicken roll is pounded thin, wrapped tightly around the flavorful butter core, and coated in a crispy breadcrumb crust for the ultimate texture contrast. This recipe features a harmonious blend of fresh parsley, dill, and garlic, creating a rich, aromatic filling that melts beautifully after cooking. Fried to a golden brown and oozing with delectable herb butter, Chicken Kiev is perfect for an indulgent dinner or a sophisticated family meal. Serve it hot with creamy mashed potatoes or a crisp green salad for a restaurant-worthy presentation right at home!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Chicken breasts
- 100 grams All-purpose flour
- 2 pieces Eggs
- 100 grams Breadcrumbs
- 500 milliliters Vegetable oil
Instructions
Soften the butter at room temperature, then mix it with finely chopped parsley, dill, minced garlic, salt, and black pepper in a bowl. Shape the butter mixture into a log, wrap it in plastic wrap, and refrigerate for 15-20 minutes until firm.
Pound each chicken breast between two sheets of plastic wrap or parchment paper until evenly thin, about 1/4 inch thick.
Once the herb butter is firm, cut it into 4 equal pieces. Place one piece of butter in the center of each pounded chicken breast.
Fold the sides of each chicken breast inward, then roll tightly to fully enclose the butter. Secure the seams with toothpicks if necessary.
Set up a breading station with three dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Coat each chicken roll in flour, then dip it into the egg, and finally coat it generously in breadcrumbs. Press gently to adhere the breadcrumbs well.
Refrigerate the breaded chicken rolls for 30 minutes to firm up and prevent them from breaking apart during frying.
Heat the vegetable oil in a deep skillet or frying pan to 175°C (350°F). Fry the chicken rolls in the hot oil for about 5-6 minutes per side, or until they are golden brown and cooked through. Ensure the internal temperature reaches 74°C (165°F).
Place the fried Chicken Kievs on a paper towel-lined plate to drain excess oil.
Serve hot, garnished with fresh herbs, alongside a side of mashed potatoes or a crisp green salad.
Nutrition Facts
Calories |
6568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.3 g | 729% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
