Fresh Chicken Kiev
Elevate your dinner table with this *Fresh Chicken Kiev*, a culinary classic bursting with rich, buttery flavor and herbaceous goodness. Juicy chicken breasts are pounded thin and envelop a luscious core of garlic-herb butter made with fresh parsley and dill, creating a melt-in-your-mouth center that oozes with every bite. Rolled to perfection, the chicken is sealed with a golden, crispy breadcrumb coating for a satisfying crunch. This recipe combines timeless cooking techniques like shallow frying and offers straightforward, step-by-step preparation, from chilling the herb butter to mastering the perfect breading. Ready in just an hour, this elegant dish pairs beautifully with creamy mashed potatoes or a crisp green salad, making it the ultimate comfort food for weeknights or special occasions. Impress your guests with this indulgent yet approachable recipe that celebrates the art of classic European cooking. Perfect for searchers looking for "homemade Chicken Kiev," "crispy stuffed chicken recipes," or "buttery garlic chicken ideas."
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 pieces Chicken breasts, boneless and skinless
- 100 grams All-purpose flour
- 2 large Eggs
- 200 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
In a small bowl, combine the butter, parsley, dill, garlic, salt, and pepper. Mix thoroughly until the herbs and garlic are evenly distributed in the butter.
Place the herb butter on a piece of plastic wrap or parchment paper and shape it into a small log. Roll it tightly, twist the ends, and refrigerate for 15-20 minutes, or until firm.
Pound each chicken breast to about 1/2 inch in thickness between two sheets of plastic wrap, taking care not to tear the meat.
Slice the chilled herb butter log into four equal pieces. Place one piece of butter in the center of each chicken breast. Fold in the edges of the chicken to fully encase the butter, then roll tightly and secure with toothpicks if needed.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll first in flour, then in eggs, and finally in breadcrumbs, ensuring a thorough coating.
Place the breaded chicken rolls on a plate or tray and refrigerate for 20 minutes to allow them to firm up.
Heat the vegetable oil in a deep skillet or saucepan over medium heat to about 175°C (350°F).
Carefully lower the chicken rolls into the hot oil and fry for 4-5 minutes per side, or until golden brown and fully cooked. Use a meat thermometer to ensure the internal temperature reaches at least 74°C (165°F).
Remove the cooked Chicken Kiev rolls from the oil and drain on a paper towel-lined plate.
Serve hot with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 617 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.
