Chicken Kiev is a classic Eastern European preparation of pounded chicken wrapped around chilled garlic herb butter, then breaded and fried until golden.
Freeze the butter center, seal the chicken carefully, and use a brief fry followed by oven cooking so the crust browns while the filling melts.
Chill the assembled chicken until firm before breading. This is the best insurance against the butter leaking during cooking.
Serving Suggestions
Serve with mashed potatoes, buttered peas, lemon wedges, and a crisp green salad to catch the herb butter.
Recipe Notes
Assemble the Kievs one day ahead or freeze them unbaked for up to one month. Thaw overnight before cooking.
Ukrainian Chicken Kiev
Crisp breaded chicken breasts filled with garlic herb butter and served with comforting sides.
Equipment
- Meat mallet
- Mixing bowls
- Large skillet
- Lined sheet pan
- Instant-read thermometer
Ingredients
Herb Butter
- 1/2 cup unsalted butter softened
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1/2 tsp fine salt
Chicken and Breading
- 4 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups fine breadcrumbs
- 1/2 cup neutral frying oil
To Serve
- 4 cups mashed potatoes
- 2 cups buttered peas
- 1 medium lemon cut into wedges
Instructions
Make the Butter:
- Mix the softened butter with garlic, parsley, dill, and salt. Shape it into 4 short logs, wrap, and freeze for 20 minutes.
- Butterfly each chicken breast and pound it evenly between sheets of parchment until about 1/4 inch thick.
Stuff and Bread:
- Place a chilled butter log in the center of each breast. Fold the sides over and roll tightly, sealing the ends so no butter is exposed.
- Coat each piece in flour, beaten egg, and breadcrumbs. Chill for 30 minutes.
Cook and Serve:
- Heat the oven to 375°F (190°C). Brown the chicken in hot oil for 2 minutes per side, then transfer to a lined sheet pan.
- Bake for 15 to 18 minutes until the chicken reaches 165°F (74°C). Rest for 5 minutes and serve with potatoes, peas, and lemon.
Notes
- Seal every seam carefully; even a small opening can let the butter escape.
- Use panko for a crisper crust, though fine breadcrumbs give the classic texture.
Nutrition
Calories: 650kcalCarbohydrates: 43gProtein: 48gFat: 32gSaturated Fat: 13gCholesterol: 225mgSodium: 780mgFiber: 5gSugar: 5g