chicken kiev

Chicken Kiev is a classic Eastern European dish of tender, juicy, chicken rolled with flavorful herb butter and wrapped in a crispy coat of breading.

Chicken Kiev

chicken breasts (6-8 oz. each)

Salt

Black pepper

tbsp unsalted butter (softened)

garlic

parsley

chives

tbsp fresh minced dill weed

lemon

eggs

bread crumbs

all purpose flour

garlic powder

dill weed (optional)

canola oil

Note: You can make compound butter ahead of time and keep in the fridge for up to a month or in a freezer for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it into a zip-lock bag for storing.

Take butter out of the refrigerator and let it sit on the counter for 30-45 minutes. Make sure it is softened first so it&#039;s easy to mix with other ingredients.

Mix butter with minced herbs, garlic, lemon zest, salt, and pepper. Use a fork to mix and make sure that all ingredients are evenly incorporated with butter.

Spread butter in a log-like shape on top of a sheet of plastic wrap and wrap it up tight into a log.

Place into the freezer for about 15 minutes while preparing the chicken.

Compound butter:

To butterfly chicken breasts: place the chicken breast onto the cutting board place your hand on top, make sure to slightly bend your fingers up and not curl or angle them down. Slice through the center of the chicken all the way to the other side but not cutting it in half.

Open the chicken like a book (or butterfly wings...hence the name) and place it flat into a zip-lock bag.

Use the flat side of the meat tenderizer to pound the chicken, working from the center outward to the edges. Make sure the meat is between 1/4 and 1/8 of an inch but not thinner or it will top. Also, make sure not to hit too hard so it doesn&#039;t break the meat.

Take the chicken breast out carefully and set aside. Repeat with remaining chicken breasts.

Season the chicken with salt and pepper on both sides.

Chicken:

Take butter out of the freezer and out of the wrap. Slice the butter log into 8 even slices. You will use 2 per chicken breast.

Place chicken breast onto a slice of plastic wrap. Make sure there is enough of plastic wrap to wrap the chicken tightly in a couple of layers.

Place two slices of butter, one next to another, onto one side of the chicken breast and start rolling the butter and chicken together, tucking the sides in as you roll. Once you have a tight chicken pocket, roll it in plastic wrap tightly.

Repeat with the other three chicken breasts and butter.

Place rolled chicken into the refrigerator for at least 2 hours or overnight.

NOTE: you can prepare the chicken the night before and then, batter and cook it the next day. Just don&#039;t exceed 24 hours before cooking the chicken.

Wrap the chicken and butter:

Preheat the oven to 350° and add oil to the large skillet for frying. Preheat the oil to 350°. Line a rimmed baking sheet with aluminum foil and place a wire rack inside.

Prepare three shallow and wide bowls for battering the chicken. In one bowl, whisk together eggs with some salt and pepper. In another bowl, whisk together flour with some salt, pepper, and garlic powder. In a third bowl, mix together Panko bread crumbs with dried herbs, and some salt and pepper. (Make sure to only use a little salt and pepper in each mixture so it&#039;s not overly salted!)

Take chicken out of the refrigerator and carefully unroll it from the plastic wrap. Work carefully to batter the chicken but not disturb the tight roll. Dredge chicken rolls in flour first, then egg mixture and the Panko crumbs. Press it in with your hands and repeat, dredging it in flour first, then in egg, and then in Panko mixture. Press with your hands and set aside. Repeat with remaining chicken rolls.

Make sure the oil is heated to 350° and carefully add battered chicken using long metal tongues. (Be very careful not to press too hard and not scrape any batter off the chicken.)

Fry chicken for about 3-4 minutes on each side, until deep golden. Take it out of the oil and place onto the prepared baking pan, on top of the wire rack.

Bake for 20-24 minutes, depending on how large were your chicken breasts.

(Since you can&#039;t pierce the chicken to check internal temperature, you have to judge by the size of your chicken breasts. If you used chicken breasts that are smaller than 6 oz. each, you may need to use less compound butter inside and bake them for 15-20 minutes.)

Batter the chicken:

Recipe video above. The trick to ensuring the melted butter stays firmly sealed inside Chicken Kiev? Partially freezing the chicken. Stops the chicken from moving as you handle it for coating / cooking which ensures the chicken remains sealed and keeps the molten river of garlic butter inside!For a real Kiev experience, you do need to deep fry. BUT for the very best healthier baked option, see Note 6.

unsalted butter

tsp parsley (, finely chopped)

garlic (, very finely minced (2 tsp))

salt

tsp salt

tsp pepper

egg (, lightly whisked)

flour

panko breadcrumbs ((Note 2))

Parsley (, finely chopped (garnish))

Garlic butter filling: Place ingredients in a bowl and mix until combined.

Shape and chill butter: Scrape butter on to a small sheet of baking / parchment paper and roughly shape into 10 x 6cm / 4 x 2.4&quot; rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.

Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2&quot; thickness using a meat mallet (Note 4 for tips!)

Season: Sprinkle each side of the chicken with salt and pepper.

Stuff and roll up chicken: Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.

Wrap and partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid. (Note 5)

Crumb: Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.

Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).

Preheat oven to 180°C / 350°F. Place a rack on a tray.

Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 - 3 minutes). It will still be raw inside.

Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F. Pierce the top so you don&#039;t cause butter leakage!

Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep

Crunchy garlic chicken

mayonnaise

garlic clove, crushed

lemon, zested

herbs herbs

panko breadcrumbs

boneless, skinless chicken breasts

lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)

Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)

In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

Try this comforting all-in-one pesto chicken dish with roasted vine tomatoes – chicken breasts are stuffed with a creamy pesto sauce and topped with breadcrumbs.

Creamy pesto chicken

mascarpone

olive oil

breadcrumbs, preferably made from day-old bread

baby tomatoes on the vine

pine nuts

basil leaves

Heat the oven to 200C/180C fan/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Learn how to make succulent, juicy, full of flavour Chicken Kiev Patties stuffed with garlic parsley butter. Low-carb, gluten-free, keto chicken recipe. Egg-free and nut-free, too.

Stuffed Chicken Kiev Patties

garlic (minced

g butter

700 g ground chicken (mince, breast & thigh meat

pepper

onion powder

Oil olive oil, coconut)

Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.

Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.

Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.

In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.

Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.

These are such a fun and tasty idea - I love the idea of the buttery filling, and stuffing a patty is a lot easier than a whole chicken breast, too, so it's an easier way to enjoy those flavors.

These were fantastic for our family bbq on our deck. Thank you for helping us mix it up from the usual hot dog and burgers.

I loved making these patties! Ground chicken can be a challenge , but this worked beautifully to add tons of flavor while keeping the chicken moist and juicy. So so good!

Absolutely delicious and so easy to make compared to the traditional recipe. In fact, I love this so much more! It was a hit, thank you so much!

These chicken patties were so delicious. The steps to make them were so easy to follow and the whole family loved them!

Saw this pop up today as I was trying to find something different to make for dinner without going to the supermarket. I had some chicken mince in the freezer… perfect! What a flavour bomb on a muggy Friday night with a salad.

My kids favourite dinner is kievs. These kiev patties look delicious! One to add to my meal plan soon.

Chicken kiev patties looks inviting! Such a hearty and healthy recipe! Love the idea of freezing it for later use!

Absolutely loved these! I'm part Ukrainian but have only ever made cabbage rolls and pierogi. So my grandmother will be thrilled to hear that I've expanded, lol. Thanks for the delicious recipe!

I love chicken kiev but have always been intimidated making it but love this not anymore with this delicious and very doable patties version recipe!

This dish is full of rich and juicy flavors on the inside and has a beautiful golden crust on the outside. Our homemade chicken Kiev looks plain and simple, but once you cut into it, all the melted garlic butter will spill out. It’s plate-licking good.

Chicken Kiev Recipe

chicken breasts

milk

tsp black pepper

Canola oil

tbsp butter

lemon juice

tbsp parsley

Step 1.1

On a flat surface, pound the chicken with a meat mallet while covering the chicken with plastic foil.

Step 1.2

In a small bowl, mix together butter, the garlic, lemon juice. This will serve as the stuffing of your chicken. Center it on the chicken breast.

Step 1.3

Roll the chicken up tight and seal it with toothpicks.

Step 1.4

Preheat skillet over medium heat. Add in oil.

Step 1.5

In a bowl, mix eggs and milk in a bowl until smooth. In another bowl, mix the bread crumbs, salt, pepper, and garlic together.

Step 1.6

Dip the chicken in the milk/egg mixture, and roll it in the bread crumbs. Let the excess drip off.

Step 1.7

Fry the chicken for 4 minutes on each side or until golden brown.

Step 1.8

Make sure to slice the chicken before serving it hot.

Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior.
RECIPE --- https://www.jocooks.com/recipes/chicken-kiev/

This classic chicken Kiev is a scrumptious combination of stuffed chicken breast with a herb butter interior and browned breadcrumb exterior. It is simultaneously crispy and juicy in every bite!

The Classic Chicken Kiev

unsalted butter (softened)

parsley (chopped)

dill (chopped)

tbsp black pepper

lbs chicken breast (skinless & boneless)

panko crumbs

oil (for frying)

Freeze

In a medium size bowl, combine butter, parsley, dill, salt and pepper. Place the butter into a plastic wrap, roll it into a one inch thick log. Let the butter fully freeze.

Butterfly and then tenderize each chicken breast. You should have around 6 or so.

Wrap

Cut butter log into 6 equal pieces. Place a piece of butter into each chicken piece and wrap it tightly. Wrap chicken with a plastic wrap and let it freeze partially.

Prepare

In a shallow dish, combine flour with salt and pepper. In a separate bowl, whisk eggs.

Coat

Preheat a pan with oil. While oil is preheating, coat chicken by dipping it into flour, followed by the egg mixture and then fully coating it with the panko crumbs.

Fry chicken on all sides for about 6-10 minutes or until the temperature reaches 165F and chicken is golden brown. Serve right away!

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Top Tags

Chicken Kiev

Chicken Kiev

Crunchy garlic chicken

Creamy pesto chicken

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The Classic Chicken Kiev

Top 7 chicken kiev recipes from across the web

The most viewed chicken kiev recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kiev

Chicken Kiev

Crunchy garlic chicken

Creamy pesto chicken

Stuffed Chicken Kiev Patties

Chicken Kiev Recipe

The Classic Chicken Kiev

The most viewed chicken kiev recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine