Good Eats Chicken Kiev from Alton Brown 2004
Transport your taste buds to gourmet bliss with Alton Brown’s 2004 "Good Eats Chicken Kiev," an indulgent classic with a modern twist. This recipe features tender, juicy chicken breasts stuffed with a luscious, herbaceous garlic butter infused with fresh parsley and a hint of zesty lemon. Each chicken roll is sealed to perfection, coated in a crispy golden breadcrumb crust, and baked until irresistibly tender. With a combination of pan-searing for rich color and oven baking for even cooking, this dish achieves the ultimate balance of texture and flavor. Perfect for an elegant dinner or a comforting weekend meal, serve it alongside roasted vegetables or buttery mashed potatoes to let the creamy, garlicky filling shine. Ready in under an hour, this Chicken Kiev is a showstopper that’s surprisingly easy to master.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 cup vegetable oil
Instructions
In a small bowl, combine the butter, garlic, parsley, lemon juice, salt, and black pepper. Mix until fully combined. Place the butter mixture on a piece of plastic wrap or parchment paper and form it into a log. Wrap tightly and refrigerate until solid, about 30 minutes.
Using a sharp knife, carefully butterfly each chicken breast by slicing into one side without cutting all the way through. Open each breast like a book and flatten with a meat mallet until about 1/4-inch thick.
Cut the chilled butter log into 4 equal pieces. Place one piece of the butter mixture in the center of each chicken breast. Fold the sides of the chicken over the butter and roll the breast tightly to seal. Secure with toothpicks if necessary.
Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
Dredge each chicken roll in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it completely with the breadcrumbs.
Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully add the breaded chicken rolls and cook, turning occasionally, until golden brown on all sides, about 8 minutes.
Transfer the chicken rolls to a baking sheet and bake in a preheated 375°F (190°C) oven for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove toothpicks before serving. Serve hot.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 419 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.
