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Chicken Kiev

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A classic Chicken Kiev with juicy, tender chicken breast wrapped around garlic herb butter, then breaded and fried until golden and crispy. A timeless dinner that’s rich, flavorful, and elegant.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill or chives, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (Panko or regular)
  • Vegetable oil, for frying

Instructions

  1. In a small bowl, combine softened butter, parsley, dill or chives (if using), minced garlic, lemon juice, salt, and pepper. Mix well and form into a log using plastic wrap. Freeze for 30 minutes until firm.
  2. Place each chicken breast between sheets of plastic wrap and pound to about 1/4-inch thickness.
  3. Cut butter log into 4 equal pieces. Place one piece in the center of each chicken breast, fold the sides over, then roll up tightly, securing with toothpicks if needed. Chill rolls for 30 minutes to help them hold shape.
  4. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  5. Dredge each chicken roll in flour, dip in egg, then coat with breadcrumbs. For extra crispiness, repeat egg and breadcrumb steps.
  6. Heat oil in a deep skillet or frying pan over medium heat (350°F/175°C). Fry chicken for 5–7 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).
  7. Drain on paper towels and let rest for a few minutes. Remove toothpicks and serve hot.

Notes

  • Freezing the butter helps keep it inside during cooking.
  • Bake instead: place breaded chicken in a baking dish, drizzle with oil, and bake at 375°F (190°C) for 25–30 minutes.
  • Serve with mashed potatoes, rice, or a fresh green salad.

Nutrition

Find it online: https://ukfinda.com/chicken-kiev/