Irresistible Chicken Kiev: A Butter-Filled Delight!

Chicken Kiev – Indulge in the exquisite flavors of our Chicken Kiev recipe, where succulent boneless chicken breasts are stuffed with a delectable blend of seasoned butter and crispy breadcrumbs. This classic dish hails from Ukraine but has captured the hearts and taste buds of food lovers worldwide. With a golden, crunchy coating and a melt-in-your-mouth center, Chicken Kiev is a true culinary gem that will elevate any meal. Join us on a culinary adventure and discover why this dish has stood the test of time.

Picture this: It’s a cozy evening at home, and the tantalizing aroma of Chicken Kiev wafts through the air. The kitchen is buzzing with excitement as my husband eagerly lends a helping hand in preparing this beloved family recipe. Memories flood my mind as I recall the first time we savored this dish together during a romantic dinner. From that moment on, Chicken Kiev has become a staple in our household, a symbol of love and comfort. The anticipation builds as we gather around the table, and with the first bite, we are transported to a world of culinary delight. This recipe has become a testament to our shared love for good food and cherished moments spent together.

Why This Recipe is Worth Trying: The Magic of Chicken Kiev Unveiled

• Unparalleled Flavor: Each bite of our Chicken Kiev offers a tantalizing combination of tender chicken, rich and seasoned butter, and a crisp, golden coating. The contrasting textures and harmonious flavors make this dish an absolute treat for your taste buds.
• Melt-in-Your-Mouth Experience: The secret to the irresistible center lies within the seasoned butter log tucked away in each chicken breast. As the dish bakes, the butter infuses the chicken, creating a luscious, melt-in-your-mouth sensation that will leave you craving more.
• Time-Honored Tradition: Chicken Kiev has a long-standing reputation as a beloved classic. Passed down through generations, this recipe continues to captivate food enthusiasts with its timeless appeal. Join the ranks of those who have fallen under its spell and experience the magic yourself.

Ingredients:

• 6 boneless, skinless chicken breasts (approx. 1.5 lb. or 680g)
• 1 cup all-purpose flour (120g)
• 3/4 cup panko or seasoned breadcrumbs (90g)
• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1/4 cup grated Parmesan cheese (25g)
• 1/4 cup fresh parsley, minced
• 3 eggs, beaten
• 2 cloves garlic, minced
• 1 lemon, juiced
• Vegetable oil, as needed, for frying
• Kosher salt and freshly ground pepper, to taste

Directions:

Preheat your oven to 350ºF (175ºC).

In a medium bowl or using a mixer, beat together the softened butter, minced garlic, minced parsley, and lemon juice. Season generously with salt and pepper.

Shape the butter mixture into a log and wrap it tightly in plastic wrap. Refrigerate until firm.

Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them until they are about 1/4-inch (0.6 cm) thick.

Take the chilled butter log and cut it into six equal pieces. Place one piece in the center of each flattened chicken breast and fold the sides over, ensuring there are no openings for the butter to escape. (You can use a toothpick to secure, if desired.)

Heat 2-3 inches (5-8 cm) of vegetable oil in a large pot or Dutch oven over medium-high heat. To check if the oil is hot enough, sprinkle a few drops of water into the pot; they should sizzle immediately.

Set up an assembly line with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese.

Dredge each stuffed chicken breast in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly in the panko-Parmesan mixture, pressing gently to ensure it adheres.

Carefully transfer the coated chicken to the hot oil and fry until the coating turns golden brown, turning occasionally to cook evenly.

Once cooked, remove the chicken from the oil and drain it on a paper towel-lined plate.

Transfer the fried chicken to a baking dish and bake in the preheated oven for 15-18 minutes, or until the chicken is fully cooked.

Remove from the oven and serve hot, accompanied by creamy mashed potatoes and vibrant vegetables.

Notes:

• Chicken Kiev is best enjoyed immediately after cooking to savor its crisp exterior and creamy center.
• For a creative twist, consider adding your favorite herbs or spices to the butter mixture to personalize the flavor.
• When pounding the chicken breasts, be gentle to avoid tearing the meat.
• If you prefer a healthier alternative, you can bake the breaded chicken breasts in the oven without frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375ºF (190ºC) for approximately 25-30 minutes, or until fully cooked and golden.

Indulging in the exquisite flavors of Chicken Kiev is like embarking on a culinary journey that combines the richness of butter, the tenderness of chicken, and the satisfying crunch of a perfectly golden coating. This classic dish holds a special place in our hearts, evoking memories of shared meals and cherished moments with loved ones. Whether you’re seeking a comforting family dinner or an impressive centerpiece for a special occasion, Chicken Kiev is a timeless recipe that never fails to impress. So, gather your ingredients, let the aroma fill your kitchen, and prepare to delight in every bite of this butter-filled delight. Bon appétit!

Frequently Asked Questions

Can I use bone-in chicken for this recipe?

While boneless, skinless chicken breasts are typically used for Chicken Kiev, you can adapt the recipe to bone-in chicken if desired. Keep in mind that the cooking time may vary, and you will need to adjust the pounding and stuffing technique accordingly.

Can I make Chicken Kiev ahead of time?

While it’s best to enjoy Chicken Kiev fresh out of the oven for optimal texture and flavor, you can prepare the stuffed chicken breasts in advance and refrigerate them until ready to fry or bake. However, avoid coating them in the flour, egg, and breadcrumb mixture until just before cooking to maintain the crispy coating.

Can I freeze Chicken Kiev?

Yes, you can freeze uncooked Chicken Kiev for future enjoyment. Prepare the chicken breasts and stuff them with the seasoned butter, but do not coat them in flour, egg, and breadcrumbs. Place the stuffed chicken breasts in an airtight container, separating the layers with parchment paper, and freeze for up to three months. Thaw in the refrigerator before proceeding with the coating and cooking process.

What can I serve with Chicken Kiev?

Chicken Kiev pairs wonderfully with various side dishes. Consider serving it with fluffy mashed potatoes, steamed vegetables, a crisp garden salad, or even buttered noodles. The choice is yours!

Chicken Kiev

Sacrlett

This classic dish hails from Ukraine but has captured the hearts and taste buds of food lovers worldwide. With a golden, crunchy coating and a melt-in-your-mouth center, Chicken Kiev is a true culinary gem that will elevate any meal.

Print Recipe Pin Recipe

Course Main Dish

Servings 6

Ingredients

  

• 6 boneless skinless chicken breasts (approx. 1.5 lb. or 680g)
• 1 cup all-purpose flour 120g
• 3/4 cup panko or seasoned breadcrumbs 90g
• 1/2 cup 1 stick unsalted butter, softened (113g)
• 1/4 cup grated Parmesan cheese 25g
• 1/4 cup fresh parsley minced
• 3 eggs beaten
• 2 cloves garlic minced
• 1 lemon juiced
• Vegetable oil as needed, for frying
• Kosher salt and freshly ground pepper to taste

Instructions

 

• Preheat your oven to 350ºF (175ºC).
• In a medium bowl or using a mixer, beat together the softened butter, minced garlic, minced parsley, and lemon juice. Season generously with salt and pepper.
• Shape the butter mixture into a log and wrap it tightly in plastic wrap. Refrigerate until firm.
• Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them until they are about 1/4-inch (0.6 cm) thick.
• Take the chilled butter log and cut it into six equal pieces. Place one piece in the center of each flattened chicken breast and fold the sides over, ensuring there are no openings for the butter to escape. (You can use a toothpick to secure, if desired.)
• Heat 2-3 inches (5-8 cm) of vegetable oil in a large pot or Dutch oven over medium-high heat. To check if the oil is hot enough, sprinkle a few drops of water into the pot; they should sizzle immediately.
• Set up an assembly line with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese.
• Dredge each stuffed chicken breast in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly in the panko-Parmesan mixture, pressing gently to ensure it adheres.
• Carefully transfer the coated chicken to the hot oil and fry until the coating turns golden brown, turning occasionally to cook evenly.
• Once cooked, remove the chicken from the oil and drain it on a paper towel-lined plate.
• Transfer the fried chicken to a baking dish and bake in the preheated oven for 15-18 minutes, or until the chicken is fully cooked.
• Remove from the oven and serve hot, accompanied by creamy mashed potatoes and vibrant vegetables.

Notes

Chicken Kiev is best enjoyed immediately after cooking to savor its crisp exterior and creamy center.

For a creative twist, consider adding your favorite herbs or spices to the butter mixture to personalize the flavor.

When pounding the chicken breasts, be gentle to avoid tearing the meat.

If you prefer a healthier alternative, you can bake the breaded chicken breasts in the oven without frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375ºF (190ºC) for approximately 25-30 minutes, or until fully cooked and golden.

Keyword Chicken Kiev