Country Style Chicken Kiev
Indulge in the comforting elegance of Country Style Chicken Kiev, a classic dish with a rustic twist that combines juicy chicken breasts, aromatic garlic-herb butter, and a perfectly crispy breadcrumb coating. Filled with a rich blend of unsalted butter, freshly chopped parsley and dill, and savory garlic, each bite offers a burst of flavor and an irresistibly tender texture. Double breading ensures an extra-crunchy crust, while a quick fry followed by oven-baking guarantees the chicken stays moist and buttery on the inside. Perfect as a dinner centerpiece, this dish pairs beautifully with creamy mashed potatoes or a fresh green salad. With just 30 minutes of prep and a golden, restaurant-quality finish, this recipe makes it easy to bring gourmet comfort food to your table.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 8 tablespoons unsalted butter
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 2 large garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1.5 cups breadcrumbs
- 2 cups vegetable oil
Instructions
Prepare the garlic-herb butter: Soften the butter at room temperature. Finely chop the parsley and dill, and mince the garlic. Combine the butter, parsley, dill, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Mix thoroughly.
Shape the butter into a log using plastic wrap and freeze for 15 minutes until firm.
Prepare the chicken breasts: Using a sharp knife, make a pocket in the thickest part of each chicken breast. Be careful not to cut all the way through.
Slice the frozen butter log into 4 equal portions. Insert one portion of the garlic-herb butter into the pocket of each chicken breast and seal the edges by pressing gently.
Set up a breading station: Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons of water. In a third bowl, add the breadcrumbs.
Season the chicken breasts with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat each breast in flour, then dip it into the egg mixture, and finally coat it with breadcrumbs. Repeat this process to double coat each chicken breast for extra crispiness.
Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C).
Carefully place the chicken breasts into the hot oil, cooking 3-4 minutes per side until golden brown. Work in batches to avoid overcrowding the pan.
Transfer the browned chicken breasts to a baking sheet and finish cooking in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving to let the butter settle. Serve hot with a side of mashed potatoes or a crisp salad.
Nutrition Facts
Calories |
6765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.2 g | 716% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 5575 mg | 242% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.0 g | ||
| Protein | 263.2 g | 526% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 444 mg | 9% | |
*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.
