Chicken Kiev Russian
Experience the timeless allure of traditional Russian Chicken Kiev, a dish that beautifully balances sophistication and comfort. This recipe features tender, pounded chicken breasts meticulously wrapped around a core of herb-infused butter, bursting with fresh parsley, dill, garlic, and a hint of lemon. Coated in a golden, crispy breadcrumb crust, each roll is fried to perfection and optionally finished in the oven for a truly succulent bite. The warm, melted butter cascades out with every cut, delivering a rich, savory surprise. Perfect as an entrée for a special occasion or an indulgent weeknight dinner, serve this classic masterpiece with a side of creamy mashed potatoes or a vibrant green salad. Impress your guests and elevate your cooking repertoire with this iconic dish that combines traditional flavors and an irresistible presentation.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 120 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 2 cloves Garlic cloves, minced
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams All-purpose flour
- 2 pieces Eggs, beaten
- 150 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
1. Prepare the herb butter: In a small bowl, mix together the softened butter, fresh parsley, fresh dill, minced garlic, lemon juice, 1/2 teaspoon of salt, and black pepper until well combined.
2. Shape the herb butter: Place the mixture onto a piece of plastic wrap, shape it into a small log, and tightly wrap it. Refrigerate the butter log for at least 15 minutes, or until firm.
3. Prepare the chicken breasts: Lay each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/3 inch thick. Be careful not to tear the meat.
4. Assemble the Chicken Kiev: Cut the chilled herb butter log into 4 equal pieces. Place one piece of the butter in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, roll it up tightly, and secure the roll with toothpicks. Refrigerate the rolled chicken for 15 minutes to help it hold its shape.
5. Set up a breading station: Place the flour, beaten eggs, and breadcrumbs into three separate bowls. Lightly season the flour and breadcrumbs with salt and pepper.
6. Bread the chicken: Coat each chicken roll in the flour, dip it into the beaten eggs, and then roll it in the breadcrumbs, making sure to cover the chicken completely. For a thicker crust, repeat the egg and breadcrumb steps.
7. Heat the oil: In a deep pan or skillet, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F).
8. Fry the chicken: Carefully place the breaded chicken rolls into the hot oil, seam side down. Fry for about 6-8 minutes, turning occasionally, until golden brown and crispy on all sides.
9. Finish cooking: If necessary, transfer the fried chicken rolls to a preheated oven at 180°C (350°F) for 5-7 minutes to ensure the chicken is cooked through.
10. Rest and serve: Allow the Chicken Kiev to rest for 5 minutes before removing the toothpicks. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 36.1 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 596 mg | 13% | |
*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.
