Classic Chicken Kiev
Chicken Kiev is a classic dish that features tender chicken breast filled with a rich garlic and herb butter. This delectable meal combines crispy on the outside with tender, juicy, and buttery flavors on the inside, making it a comfort food favorite. Perfect for a comforting dinner or an impressive dish to wow guests.
poultrystuffedflavored buttereuropeanmain coursebakedfriedclassic dishescomfort fooddinner
25m 30m 2 0
Ingredients
- skinless and boneless chicken breasts (2 pieces)
- minced garlic (2 cloves)
- chopped fresh parsley (3 tablespoons)
- lemon juice (1 tablespoons)
- salt (0.5 teaspoons)
- all-purpose flour (0.5 cups)
- eggs (2 whole) - beaten
- breadcrumbs (1 cups) - preferably panko for extra crispiness
- vegetable oil (1 cups) - for frying
- softened butter (4 tablespoons)
- freshly ground black pepper (0.5 teaspoons)
Instructions
Prepare the Herb Butter Filling
- In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Stir until well mixed.
- Shape the butter mixture into a small log, wrap it in plastic wrap, and refrigerate until firm.
Prepare the Chicken Breasts
- Using a sharp knife, carefully create a pocket in each chicken breast without cutting through the entire piece.
- Remove the firm herb butter from the fridge and cut into two equal pieces.
- Place one piece of the herb butter inside each pocket, ensuring they are well-sealed by pressing the edges of the chicken together. You can use toothpicks to secure if necessary.
Coat the Chicken
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each chicken breast in flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken breasts in breadcrumbs, pressing firmly to ensure an even coating.
Cook the Chicken
- Heat vegetable oil in a skillet over medium heat until hot.
- Carefully add the chicken breasts to the hot oil. Fry on each side for about 3-4 minutes, or until golden brown all over.
- Transfer the fried chicken to a baking sheet lined with foil.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the chicken is cooked through and the butter is melted inside.
Serve
- Remove toothpicks if used, and let the chicken rest for a few minutes before serving.
- Garnish with freshly chopped parsley and serve immediately with your choice of sides.
Tips
- Ensure the butter filling is well-chilled to prevent it from melting too quickly while frying.
- You can use a stand-in for breadcrumbs such as crushed cornflakes or finely ground nuts for a gluten-free alternative.
- Experiment with different herbs like dill or tarragon in the butter mix for a flavor twist.
- Always use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (74°C) for safe consumption.
- Allow the chicken to rest after baking to reabsorb the juices for extra tenderness.