Crispy Chicken Stuffed With Garlic-Herb Butter Recipe (Chicken Kiev)
You Will Need:
- 4 skinless chicken breasts
- 1-2 eggs
- 1 cup of flour
- 1 cup of bread crumbs
- 1-2 sticks of butter
- 1 bunch of dill or parsley
- 2-3 gloves of garlic
What is Chicken Kiev?
Chicken Kiev (Котлета по-Киевски) is a traditional Russian/Ukrainian dish of chicken breast stuffed with butter and herbs, then breaded and fried.
It's easy to make, yet impressive and delicious. The herb butter inside the chicken "pocket" melts, making the meat tender, juicy, with an almost creamy quality, while the outside is crispy and golden brown. Yum!
This is a very popular restaurant dish in Russia, but it's easy enough to be made at home, and fancy enough to be served at a dinner party. The tricky part is getting the chicken breast to form a leak-proof pocket to seal the butter inside, so when you cut your chicken cutlet for the first time, you should see this golden buttery liquid pouring out. Oh, I can't stop salivating.
Chicken Kiev Cook Time
- Prep time: 30 min
- Cook time: 45 min
- Ready in: 1 hour 15 min
- Yields: Serves 4 people
Some recipes include other ingredients for the stuffing like cheese, mushrooms or ham (think: Chicken Cordon Bleu), but traditionally it's just butter with dill or parsley.
Also, ideally, a chicken breast for Chicken Kiev is supposed to have a bone attached to it (like a handle), but that means you need to buy a whole chicken and cut the breasts out yourself, leaving the bone in. Instead, I just buy pre-packaged chicken breast with 4 fillets, which makes 4 portions.
Make sure not to make more cutlets than you're going to eat in one seating; this is not a good leftover food - the chicken breast loses all that creamy juiciness if reheated.
Since Russians love pairing meat with potatoes, Chicken Kiev is often served with mashed or boiled potatoes, and a side salad.
- First step is preparing the "green butter". Take 2 sticks of butter out of the fridge and leave it out for an hour, until it's soft (but don't put it in a microwave, it will liquify it). Chop a handful of dill or parsley and a few gloves of garlic, and add it to the butter. Mix it all together with a fork. Now put your butter mixture on a piece of plastic wrap, roll it until it takes the shape of a sausage, and put it in the freezer. It's easier to put it inside the chicken breast if the butter is hard.
- Now lets prepare the chicken breasts. Cut each chicken breast in half starting from the thicker end, but don't cut all the way. It's supposed to look like an open book. You can also cut off the "extra" little piece of the breast and use it for insulation later.
- Now put a piece of the plastic wrap over your butterflied chicken breast, take a kitchen meat hammer and pound the breast over the plastic wrap with the flat side of the hammer. Not too hard - the chicken breast is supposed to remain intact, no holes! If you don't have a meat hammer, use a knife handle. We're basically trying to make the breast flat and even.
- Take your green butter roll-up from the freezer, cut it into 4 pieces, and put one piece in the center of the chicken breast. This is the stuffing.
- Some people recommend covering the butter with that "extra" little piece of the chicken breast for extra insulation. Sure, why not. Now wrap the chicken around the butter. Your goal is to cover the butter completely, so there are no holes, otherwise it will leak out during the frying. It's not going to hold up that well immediately, but that's OK. That's why we're using eggs, flour and bread crumbs as the glue.
- Dip your chicken breast in flour, then in eggs, then in bread crumbs. Do it with all the chicken breasts, then put them in the fridge for 10-15 min to hold better.
- Take them out, dip them again in eggs, and in bread crumbs. By this time your chicken breasts should look like large oval bundles, and they should hold OK.
- Now it's time to deep-fry your chicken breasts. Put enough vegetable oil in the frying pan (enough to cover the bundles half-way), heat it up to medium heat, and fry your chicken for 3-5 min on each side. Some people also put the cutlets in the oven for 10-15 min to make sure the chicken is cooked through. That's up to you, personally, I don't think it's necessary.
- Voila! Your Chicken Kiev is ready. Ideally, when you cut through the cutlet, some butter should still be intact, but that's hard to achieve. Usually the butter is melted, and it's oozing through the meat, making it tender, creamy and aromatic. Unbelievable!
Video: How to Make Chicken Kiev (Very Similar Recipe)
Rate This Chicken Kiev Recipe
More Russian Cuisine Recipes
- "Olivier" (Оливье): Russian Twist on a Potato Salad
A step-by-step recipe for a traditional Russian potato salad with pictures, nutritional facts and the healthiest way to make it.
- Russian Food: Herring Salad "Shuba" ("Cеледка под шубой")
A step-by-step recipe for a traditional Russian herring salad "Shuba" with pictures, nutritional facts and the healthiest way to make it.
And if you don't feel like cooking...
© 2014 Lana Zakinov
More by this Author
In this article I examine the notion "you are what you eat," entertaining the possibility that the energies of the animals we consume impact our spirits.
Advocates of Bulletproof coffee claim that this miracle potion can give you lots of energy, improve your IQ and even help you lose weight. Is any of it true?
A toxic mother-in-law is a soul-sucking parasite that feeds on your misery. If you've got one, here are the symptoms.
No comments yet.