This chicken Kiev is a total winner. It’s moist, tender, juicy and flavorful. Once you make the first cut into the meat, the delicious garlic herb butter spills out onto the plate… Just amazing!
Chicken Kiev is a classic Ukrainian/Russian dish of chicken breast pounded and rolled around a piece of cold herb butter, then breaded and deep fried. In fact, the proper chicken Kiev retains the bone, but to make this recipe more accessible for most home cooks, I chose to make it using boneless chicken breasts.
As I mentioned, traditionally, chicken Kiev is deep fried, but I decided to bake them instead, just to cut the fat a wee bit and avoid the deep frying mess and burns (Yay!!). If I were you, I would be sold on this. 🙂
I really recommend to freeze the butter ahead of time. DON’T skip this step! This makes the butter easier to roll and helps it doesn’t ooze out when baking.
The other important factor is the breading of the chicken. Coat well each chicken roll in flour, dip in whisked egg mixture & then roll in bread crumbs until WELL covered. Before putting rolls in the oven I browned them in a pan briefly to seal the crust on and let it get crisp.
Trust me, the final result is worth all the efforts. The delicious buttery goodness keeps the chicken breast so moist and incredibly tender. It’s mind-blowingly delicious! I promise, you will be licking your plate with this one!
- ½ cup (1 stick) unsalted butter
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- ½ teaspoon salt, plus extra for seasoning chicken
- ¼ teaspoon freshly ground black pepper, plus extra for seasoning chicken
- 4 boneless, skinless chicken breast halves
- 1 teaspoon dried thyme
- 2 eggs
- ½ cup all-purpose flour
- ⅔ cup dry bread crumbs
- ⅓ cup finely grated Parmesan
- 4 tablespoons vegetable oil
- Add the butter, parsley, dill, lemon juice, garlic, salt and pepper in a small bowl and mash with a fork until well combined. Place 2 tablespoons of the mixture on plastic wrap and roll into a small log completely enclosing the butter; roll very tightly (see the photo above). Repeat with the remaining butter mixture until you have 4 small logs. Place in freezer for about 2 hours, until completely frozen.
- Place chicken breast halves, 1 at a time, between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly into a rectangle about ⅛ inch thick. Try to pound meat as thin as possible at the edges; this will help to get a good seal on the chicken. Season each peace of chicken with salt, pepper and ¼ teaspoon of thyme.
- Place a butter piece in center of chicken piece. Fold in sides; roll into a log, completely enclosing the butter; roll very tightly. Make sure your chicken logs are completely sealed, otherwise the butter may leak out during baking. Secure by wrapping tightly with plastic wrap. Repeat with remaining chicken. Place the stuffed chicken breasts in the freezer for about an hour before breading them.
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. Set aside.
- Combine bread crumbs and Parmesan cheese into a shallow bowl. Set aside. Whisk eggs with 1 teaspoon water in a separate shallow bowl. Set aside. Spread the flour on a plate.
- Unwrap and discard the plastic wrap. Dip the stuffed breasts first in flour to coat well, then in the egg mixture, coating all over. Finally, roll in bread crumbs until well covered.
- Heat the oil in a large pan over a medium-high heat. Fry the rolls for 2 minutes on each side, or until slightly golden. Remove from heat and transfer to prepared baking dish. Bake, uncovered, for about 30 minutes, or until chicken is no longer pink when lightly slashed (be careful not to cut into the filling, cut just a small slash so filling doesn't ooze out).
- Serve with mashed potatoes or rice and steamed vegetables.