Description
Chicken Kiev is a classic dish featuring chicken breasts stuffed with garlic herb butter, then breaded and fried to golden perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 2 cups breadcrumbs
- 1/2 tsp paprika
- Vegetable oil, for frying
Instructions
- In a bowl, mix softened butter with garlic, parsley, dill (if using), salt, and pepper. Shape into a log, wrap in plastic, and freeze until firm.
- Place chicken breasts between plastic wrap and pound to an even thickness.
- Cut frozen butter into 4 portions. Place one piece of butter in the center of each chicken breast and roll up tightly, securing with toothpicks if needed.
- Refrigerate the rolled chicken for at least 30 minutes to help maintain shape.
- Set up a breading station: flour in one bowl, beaten eggs with milk in another, and breadcrumbs mixed with paprika in a third.
- Dredge each chicken roll in flour, dip in egg, then coat in breadcrumbs. For extra crispiness, repeat egg and breadcrumb steps.
- Heat oil in a deep skillet over medium-high heat. Fry chicken until golden brown on all sides, about 5-7 minutes.
- Transfer to a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through.
- Let rest for 5 minutes before serving. Remove toothpicks before eating.
Notes
- Freezing the butter helps it stay intact during cooking.
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Panko breadcrumbs can be used for extra crunch.