Delicious Chicken Kiev
Indulge in the golden, crispy perfection of Delicious Chicken Kiev, a timeless classic that seamlessly combines juicy chicken breasts with a rich, flavorful herb butter filling. Each piece is stuffed with a luscious blend of garlic, fresh parsley, and zesty lemon juice, then coated in a triple layer of flour, egg wash, and breadcrumbs for a delectably crunchy crust. With every slice, you’ll reveal a molten, buttery core that adds a gourmet touch to this comforting dish. Quick and easy to prepare in just under an hour, this Chicken Kiev recipe is perfect for weeknight dinners or casual entertaining. Serve it hot with creamy mashed potatoes or vibrant steamed vegetables for a satisfying, restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 100 grams unsalted butter
- 2 tablespoons fresh parsley
- 2 pieces garlic cloves
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams plain flour
- 2 pieces eggs
- 2 tablespoons milk
- 150 grams breadcrumbs
- 500 milliliters oil for frying
Instructions
In a small bowl, combine softened butter, chopped parsley, minced garlic, lemon juice, salt, and black pepper. Mix well and shape into a small log. Wrap in plastic wrap and refrigerate until firm, about 15 minutes.
Place the chicken breasts on a cutting board and use a sharp knife to carefully make a pocket in the thickest part of each piece. Take care not to cut all the way through.
Cut the chilled herb butter log into four equal portions. Stuff one portion into the pocket of each chicken breast, then use your hands to gently seal the edges of the chicken around the butter.
Set up a breading station with three shallow bowls or plates: one with plain flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
Lightly season the chicken breasts with a pinch of salt and pepper. Dip each stuffed chicken breast first in the flour, ensuring an even coating, then in the egg mixture, and finally in the breadcrumbs. Press the breadcrumbs gently onto the chicken to create a firm coating.
Once breaded, place the chicken in the refrigerator for 10-15 minutes to help the coating adhere and to firm up the butter filling.
In a large skillet or deep frying pan, heat the oil over medium-high heat to around 180°C (350°F). Carefully add the chicken breasts, working in batches if necessary, and fry for 4-5 minutes on each side until golden brown and fully cooked through.
Use a slotted spoon to remove the chicken Kiev from the oil and place on a plate lined with paper towels to drain any excess oil.
Serve hot, garnished with extra parsley if desired, alongside your favorite sides like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 602 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.
