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