Description
Chicken Kiev with Garlic Butter is a classic dish featuring tender chicken breasts stuffed with a flavorful garlic and parsley butter, breaded with panko, lightly fried to a golden crisp, and finished in the oven for juicy, delicious results. Perfect for an impressive yet approachable dinner.
Ingredients
Scale
Garlic Butter Filling
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
Chicken
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine the softened butter, chopped parsley, minced garlic, and salt. Mix thoroughly until well combined.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper and shape it into a rectangle approximately 10×6 cm.
- Chill Butter: Refrigerate the butter until firm, then slice it lengthwise into two equal batons.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Pound the Chicken: Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm.
- Season Chicken: Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Stuff and Roll: Place one butter baton in the center of each flattened chicken breast. Fold the sides over the butter, then roll tightly, ensuring the seam is on the underside.
- Wrap and Freeze: Wrap each roll tightly in cling film, twisting the ends to form a firm log shape. Freeze for 30 minutes until firm but not fully frozen.
- Set up Breading Station: Prepare three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Bread the Chicken Rolls: Remove the chicken rolls from cling film. Coat each roll first in flour, shaking off excess, dip in egg letting excess drip off, then roll in breadcrumbs pressing gently to adhere.
- Freeze Again: Return the breaded chicken to the freezer for another 30 minutes to firm up before cooking.
- Preheat Oven: Set the oven to 180°C (350°F) to be ready for baking after frying.
- Heat Oil: Heat about 1 liter of canola or vegetable oil in a heavy-based pot to 190°C (375°F).
- Fry Chicken: Carefully lower the chicken rolls into the hot oil and fry each side for 2-3 minutes until golden brown.
- Drain and Bake: Transfer the fried chicken rolls onto a rack set over a baking sheet.
- Bake: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest: Allow the chicken to rest for 2 minutes after baking for juices to redistribute.
- Serve: Garnish with finely chopped parsley and serve hot.
Notes
- Freezing the chicken both before and after breading helps the butter stay inside during cooking.
- Use a meat thermometer to ensure the chicken reaches the safe internal temp of 65°C (150°F).
- Adjust frying oil temperature carefully to avoid burning the breadcrumbs while ensuring the chicken cooks through.
- Can substitute fresh parsley with other fresh herbs like tarragon or chives for variation.
