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Kitchen recipe

Garlic Butter Chicken Kiev

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Credit: Kelli Foster

If you believe that garlic butter makes everything better, you’ve got to try chicken Kiev. From the outside, it might not look like much: a rolled chicken breast with a blanket of glistening, golden-brown breadcrumbs. But once you cut into it, a river of herby garlic butter emerges and you’ll discover the most tender, juicy piece of chicken waiting for you. Try it once and you’ll never look at mild-mannered chicken breast the same way again. Trust me: I’m telling you from experience.

What Is Chicken Kiev?

The exact history of chicken Kiev is murky and there have been a number of varied claims about its origin. But what we do know is that this comforting chicken dish hails from Russia, and very well may have been created by a French chef or a chef influenced by French cuisine, most likely during the 19th or early 20th century.

Chicken Kiev is made with a pounded-thin chicken breast that’s rolled around cold compound butter, then coated with egg and breadcrumbs, and then fried.

How to Make Chicken Kiev

1. Make compound butter and chill. Mix the softened butter with chopped herbs and minced garlic. Place on plastic wrap, roll into a log, and chill in the freezer.
2. Pound chicken breasts. Carefully pound the chicken breasts to an even 1/4-inch thickness. Take care not to split or break apart the chicken breast.
3. Assemble chicken. Place each pounded chicken breast on a large piece of plastic wrap, and place a piece of compound butter in the center of the chicken. Using the plastic wrap as a guide, tightly roll up the chicken around the butter, then tightly twist the ends of the plastic wrap to create a log shape.
4. Chill chicken. Chill the rolled chicken in the freezer for 30 minutes; this helps the chicken better hold its shape for breading and cooking.
5. Bread chicken. Dip each piece of chicken in beaten egg and panko breadcrumbs.
6. Cook chicken. Shallow-fry the chicken in a cast iron skillet, then finish cooking in the oven.

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What’s the Difference Between Chicken Kiev and Chicken Cordon Bleu?

While these popular chicken dishes do share some similarities (both start with chicken breast that’s pounded thin, and include a stuffing and a breadcrumb coating), chicken Kiev and chicken cordon bleu are not the same thing. And you’ll know it as soon as you cut into them.

Chicken Kiev is stuffed with garlic and herb compound butter, while chicken cordon blue is stuffed with sliced ham and cheese.

Credit: Kelli Foster

What to Serve with Chicken Kiev?

As soon as you cut into chicken Kiev, the herby garlic butter weeps onto your dinner plate. I mention that because you’ll definitely want a side dish or two that does a great job of mopping up all that delicious butter. Roasted or mashed potatoes, broccoli, green beans, rice, or even some crusty bread are all great options.

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Chicken Kiev Recipe

Yield Serves 4

Prep time 40 minutes

Cook time 20 minutes to 25 minutes

Ingredients

• 1 stick

  (8 tablespoons) unsalted butter

• 1 tablespoon

  fresh parsley leaves, plus more for garnish, if desired

• 1

  small bunch chives

• 2 cloves

  garlic

• 1 teaspoon

  kosher salt, divided

• 4

  boneless, skinless chicken breasts (about 2 pounds total)

• 1/4 teaspoon

  freshly ground black pepper

• 1 1/2 cups

  panko breadcrumbs

• 2

  large eggs

• 1 tablespoon

  water

• 1/2 cup

  all-purpose flour

• Vegetable oil (about 4 cups)

Instructions

1. Cut 1 stick unsalted butter into 1/2-inch cubes. Place in a medium bowl and set at room temperature until softened, about 45 minutes.

2. Prepare the following and add to the butter: Finely chop 1 tablespoon fresh parsley leaves and 1 small bunch fresh chives until you have 1 tablespoon, mince 2 garlic cloves, add 1/4 teaspoon kosher salt and mix until well-combined.

3. Spoon the butter onto a piece of plastic wrap and roll into a 1-inch-thick log. Wrap tightly and place in the freezer until firm, at least 30 minutes.

4. Meanwhile, pound 4 boneless, skinless chicken breasts: Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound the breast and the tender if attached with a rolling pin, small skillet, or the flat side of a meat mallet to an even 1/4-inch thickness. Take care not to split or break apart the chicken breast.

5. Remove butter from the freezer. Cut in half lengthwise, then cut each piece in half crosswise, for 4 even pieces.

6. Working with one piece of pounded chicken at a time, place the chicken on a piece of plastic wrap on a flat work surface. Season each piece all over with 1/4 teaspoon kosher salt and a few grinds black pepper. Place a piece of compound butter in the center of the chicken breast. Trim the edges, if necessary, and place trimmings in the center. Using the plastic wrap as a guide, tightly roll up the chicken, starting with a long side, and tucking the short sides in as you go. Tightly twist the ends of the plastic wrap to create a log shape. Repeat with the remaining chicken breasts.

7. Place the wrapped chicken on a plate in the freezer until the bottoms are slightly firm and hold together, about 30 minutes. The chicken should not be frozen.

8. Arrange a rack in the middle of the oven and heat oven to 400ºF. Set a cooling rack inside a large baking sheet.

9. Place 1 1/2 cups panko breadcrumbs in a shallow bowl or pie plate. Place 1/2 cup all-purpose flour on a large plate. Beat 2 large eggs and 1 tablespoon water in a second shallow bowl until evenly combined.

10. Unwrap chicken from plastic wrap. Working with one piece of chicken at a time, dredge completely in the flour, then dip into the egg, and finally thoroughly coat with the breadcrumbs.

11. Heat 1/2-inch vegetable oil in a large cast iron skillet (about 4 cups in a 12-inch skillet) to 350ºF, about 8 minutes. Place 2 chicken breasts in the skillet and cook until golden -brown all over, 2 to 3 minutes per side. Transfer to the prepared cooling rack and repeat with the remaining 2 pieces of chicken. The chicken will not be cooked through.

12. Bake until chicken is cooked through and registers 165ºF on an instant-read thermometer, 12 to 15 minutes. Let sit 5 minutes before serving. Garnish with additional chopped parsley to serve, if desired.

Recipe Notes

Make ahead: The herb butter can be prepared up to three days in advance, wrapped, and stored in the refrigerator or freezer. The chicken can be assembled with the herb butter up to a day in advance and stored in the refrigerator. Wait until ready to cook to coat with flour, eggs, and breadcrumbs. It is best to eat this dish immediately after cooking.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food