Chicken Supreme Kiev Style
Transform your dinner table with this indulgent Chicken Supreme Kiev Style, a sophisticated twist on the classic chicken Kiev. Juicy chicken breasts are filled with a luscious garlic-herb butter made with fresh parsley and dill, creating an irresistible core of rich, aromatic flavor. Each chicken roll is coated in a crisp, golden breadcrumb crust after being perfectly shallow-fried and oven-baked to guarantee a juicy, tender interior. This recipe requires just 30 minutes of prep time and is designed to delight a crowd of four. Serve it alongside creamy mashed potatoes or a crisp green salad for a restaurant-quality meal at home. Whether you're cooking for a special occasion or simply want to elevate your weeknight dinner, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 100 grams Unsalted butter
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams All-purpose flour
- 2 pieces Eggs
- 150 grams Breadcrumbs
- 250 milliliters Vegetable oil
Instructions
Start by preparing the garlic-herb butter: In a mixing bowl, cream 100 grams of unsalted butter until smooth. Finely mince 2 cloves of garlic, chop 2 tablespoons of parsley, and 1 tablespoon of dill, then add them to the butter. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Mix thoroughly.
Spread the garlic-herb butter onto a piece of parchment paper. Shape it into a log using the parchment to help roll it tightly. Refrigerate the butter for at least 20 minutes until firm.
Take 4 chicken breasts and butterfly them. To do this, carefully slice each breast horizontally, but not all the way through, so you can open it like a book. Use a meat mallet to gently pound the chicken to an even thickness, being careful not to tear the meat.
Cut the refrigerated butter log into 4 equal portions. Place one piece of butter in the center of each butterflied chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly to fully encase the butter. Secure with toothpicks, if necessary.
Set up three bowls: one with 100 grams of all-purpose flour, one with two beaten eggs, and one with 150 grams of breadcrumbs. Dredge each chicken roll first in the flour, shaking off the excess, then in the beaten egg, and finally in the breadcrumbs. Ensure the chicken is evenly coated.
Preheat your oven to 180°C (350°F).
In a large skillet, heat 250 milliliters of vegetable oil over medium heat. Once the oil is hot, carefully shallow-fry the chicken rolls, seam side down first, until golden brown on all sides, about 2-3 minutes per side. Use tongs to turn the chicken gently.
Transfer the browned chicken rolls to a baking tray. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked with an internal temperature of 74°C (165°F).
Allow the chicken to rest for 5 minutes before serving. Remove any toothpicks and serve hot. Pair with mashed potatoes or a side salad for a complete meal.
Nutrition Facts
Calories |
4871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.1 g | 449% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 142.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.4 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| 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.
