Chicken Kiev Recipe

Should you’re questioning what Chicken Kiev is, all you’ll want to know is that this: it’s crumbed and fried chicken full of melting garlic butter. Completely retro, completely easy however completely fabulous and fairly presumably the best use of chicken breast, ever!

The trick to making sure the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is hold firmly in place. Yep, it’s that simple! {Bonus no deep frying possibility supplied}

Stuffed issues are good issues. Dumplings. Profiteroles. Samosas. The anticipation of chopping into one thing that appears so plain and unassuming on the skin to disclose one thing wickedly good on the within, is like opening a tantalising birthday current.

Of all of the stuffed chicken dishes on this world, Chicken Kiev is definitely the king of all of them! Filled with wealthy garlic butter, this Russian magnificence is all types of unimaginable. Chopping by means of that crunchy, golden breadcrumb crust and into the juicy chicken flesh, a river of molten butter oozes from the meat throughout your plate – it’s a heart-stopping second of pleasure that few issues on this world can rival. The truth is, proper now I can’t consider something that does!!!

Garlic butter stuffing for Chicken Kiev

Right here’s what you’ll want to make the garlic butter that goes inside Chicken Kiev:

• Butter – After all! Softened and unsalted;

• Garlic – Finely minced utilizing a knife or utilizing a garlic crusher;

• Salt; and

• Parsley – Finely chopped.

Crumbed chicken for Chicken Kiev

And right here’s what you’ll want to make the crumbed chicken:

• Chicken breast – The very best minimize for pounding into a big, flat “sheet” used to roll up the garlic butter;

• Panko breadcrumbs – Higher than abnormal breadcrumbs as a result of they’re barely bigger items which yield a greater crunch!

• Flour and egg – The binding brokers to make the breadcrumbs keep on with the chicken.

It’s as easy because it comes:

1. Roll up pounded chicken breast with garlic butter inside;

2. Crumb chicken;

3. Fry; then

4. Bake, to complete cooking.

Do you need to deep fry?? For a real Kiev expertise, sure you do. BUT for the perfect full baked no-fry possibility utilizing a a lot cherished breadcrumb toasting technique used on this Chicken Tenders recipe, see Notice 6 of the recipe card!

Half 1. Garlic butter stuffing for Chicken Kiev

1. Combine the softened butter with salt, parsley and garlic till clean;

2. Unfold butter on to parchment / baking paper into a ten x 6cm / 4 x 2.3″ rectangle. It doesn’t have to be good, simply roughly is okay!

   Refrigerate till agency, then minimize lengthwise into 2 items.

Half 2. Stuffing the Chicken Kiev

3. Pound chicken – Place a chicken breast between two freezer luggage (or, as I do, use “Go Between” freeze movie). Place the chicken presentation facet down in order that facet stays neat and flat.

   Now pound the chicken utilizing a meat mallet (or rolling pin, can, truncheon or different software of selection) till it’s 0.5cm / 0.2″ thick. In an ideal world, you’d obtain a neat rectangle form. However the world will not be good. So in the event you’re like me, you’ll find yourself with scrappy bits and a wonky form, and that’s completely okay.

   Simply watch out to not tear the chicken. However in the event you do, don’t fear, we’ll patch it as much as hold all that golden garlic butter goodness inside!

4. Season and stuff – Season the chicken breast with salt and pepper. Then place a baton of butter within the center;

5. Wrap – Fold the edges in. Then ranging from the underside, roll the chicken up right into a log (like a burrito!);

6. End with the seam facet down so it stays collectively;

7. Wrap with cling wrap, twisting the ends so it tightens right into a log; and

8. Freeze for half-hour to partially agency for simpler dealing with when coating with breadcrumbs, and to make sure the chicken stays sealed for much less danger of butter leakage.

Half 3: Coating and cooking

1. Flour – As soon as the skin of the chicken is pretty agency to the touch (however not rock strong frozen), unwrap and roll in flour. Ensure you coat the ends too. Then shake off extra;

2. Egg – Subsequent, roll in flippantly whisked egg;

3. Breadcrumbs – Then roll in breadcrumbs, urgent to stick;

4. Partially freeze once more – Place the crumbed chicken again within the freezer for half-hour to partially freeze so the skin corporations up once more. As with the primary partial freezing, this ensures the chicken holds its form and the crumb coating + chicken wrapping doesn’t shift when placing the chicken within the oil so it stays sealed to maintain the butter inside;

5. Fry till golden – Subsequent, fry the chicken till it’s golden on the skin, simply 2 to three minutes. It’s going to nonetheless be uncooked inside, so we’ll end it within the oven. We will’t cook dinner it utterly when deep frying as a result of the form of the Chicken Kiev is simply too thick for it to cook dinner by means of inside earlier than the skin turns into overly brown.

   For a no-deep fry possibility, see Notice 6 of the recipe (it includes oven toasting breadcrumbs, easy and extremely efficient!); and

6. Bake – End within the oven for 12 to fifteen minutes or till the interior temperature of the chicken is 65°C / 149°F. When inserting the tip of the meat thermometer to verify, you should definitely solely pierce the flesh partway by means of so that you don’t make a gap that causes the butter to ooze out!

The Kiev seems to be so quiet and unassuming, out of the oven!! However then you definitely minimize into it. A small dribble of butter begins leak out …

…. hold chopping and the dribble turns right into a butter torrent as you narrow throughout! ↓↓↓

That second when the butter spills out of the chicken and throughout your plate like a self-saucing chicken dinner is among the most satisfying meals moments you’ll ever expertise.

It may be retro, however meals this good will NEVER exit of trend, for good purpose!

Serve this decadent chicken dish with a giant leafy salad tossed with a easy salad dressing. If you wish to go all out, do as I’ve carried out and add a facet of Mini Potato Dauphinoise! Although if that’s not inside your attain or time constraints are inhibiting you, no less than add a facet of mashed potato or crusty bread as the right autos for mopping.

Get pleasure from! – Johnsat x

Chicken Kiev Recipe

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Serves: 2 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 773 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 tbsp / 90g unsalted butter , softened (or salted butter)
• 2 tsp parsley , finely chopped
• 2 garlic cloves , very finely minced (2 tsp)
• 1/4 tsp salt (skip if using salted butter)
• 2 x 220 – 250g (7 – 8oz) chicken breast , skinless and boneless (Note 1)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg , lightly whisked
• 1/4 cup flour
• 1 cup panko breadcrumbs (Note 2)
• Oil for frying , canola or vegetable oil (~4 cups / 1 litre)
• Parsley , finely chopped (garnish)

Instructions

1. Garlic butter filling: Place ingredients in a bowl and mix until combined.
2. 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" rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.
3. Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2" thickness using a meat mallet (Note 4 for tips!)
4. Season: Sprinkle each side of the chicken with salt and pepper.
5. 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.
6. 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)
7. 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.
8. Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).
9. Preheat oven to 180°C / 350°F. Place a rack on a tray.
10. 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.
11. 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't cause butter leakage!
12. Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!

Notes

1. Chicken breast – Breast is needed here because it is large and thick enough to make a solid roulade (rolled meat).
2. Panko breadcrumbs – Panko breadcrumbs are a Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy at most big supermarkets (Coles, Woolworths) in the Asian foods section and good grocers. Substitute with regular breadcrumbs if you can’t find it.
3. Sheets for pounding – I use a product called “Go Between” which is like freezer bags but they are sheets used to keep food separated in the freezer (for easy portion control). It comes in a roll like cling wrap, brand is Glad (Australia). You can use parchment/baking paper or freezer bags as well.
4. Pounding – if you don’t have a meat mallet, a rolling pin, can or anything of similar shape/heaviness will work just fine. It’s very satisfying!
Shape – Try to pound the chicken into an even rectangle (ideal!) / oval (also ideal!) shape, as best you can. Don’t worry about scraggly edges – don’t trim.
Take care to avoid tearing the chicken, but if you do, don’t worry. I always seem to end up with a tear, just get a scrap of chicken off the edge and place it over the hole. It will bond once cooked.
5. Partial freezing – This step is key to ensuring that the chicken stays well sealed and holds the butter inside. By partially freezing the chicken, it means the chicken is firmer to handle so the chicken wrapping stays in place as you coat and fry the Kiev. If you don’t do the partial freezing step, the seams can slip and shift as you handle the chicken which will break the seams and cause the butter to leak out.
6. Fully baked option (ie no frying) – Using the method in this tried and proven Truly Crispy Baked Crumbed Chicken Tenders, toast breadcrumbs sprayed with oil until golden and crunchy. Cool, the use to crumb the Chicken Kiev. Bake 20 minutes.
7. Nutrition per serving.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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