This elegant Ukrainian classic features tender chicken breast pounded thin and wrapped around a pocket of herbed butter that melts luxuriously when you cut into it. Golden-crispy on the outside and succulent within, Chicken Kiev is the perfect showstopper for an impressive dinner that tastes far more complicated than it actually is.
⏱️55 min
📊Medium
👥4 servings
🍽️Main
meatfestivefamily
Ingredients
4 piecesboneless skinless chicken breasts
100 gunsalted butter
20 gfresh parsley
15 gfresh dill
2 piecesgarlic cloves
100 gall-purpose flour
2 pieceseggs
150 gpanko breadcrumbs
5 gsalt
3 gblack pepper
500 mlvegetable oil for frying
Instructions
1PREPARE THE HERB BUTTER: Finely mince the fresh parsley, dill, and garlic cloves together until they form a fragrant paste. In a bowl, combine the softened unsalted butter with the herb mixture, season with a pinch of salt and pepper, and mix thoroughly until well incorporated. Divide the herb butter into 4 equal portions and roll each into a small log shape. Refrigerate these butter logs for at least 15 minutes until firm, as this will prevent them from leaking out during cooking.
2BUTTERFLY THE CHICKEN: Place each chicken breast on a cutting board and position your hand flat on top. Using a sharp knife, carefully slice horizontally into the thickest part of each breast to create a pocket, being careful not to cut all the way through. The pocket should be deep enough to accommodate the butter log but leave at least a half-inch of meat on all sides to seal properly.
3POUND THE CHICKEN: Place each butterflied chicken breast between two sheets of plastic wrap. Using a meat mallet, gently but firmly pound the chicken to an even thickness of approximately half an inch, working from the center outward. This ensures even cooking and makes the chicken more tender. Open each breast like a book and pound the inside of each flap as well.
4STUFF AND ROLL: Place one chilled herb butter log in the center pocket of each chicken breast. Carefully fold the chicken around the butter, tucking in the sides and rolling it into a compact package. Secure with toothpicks if needed to keep the filling enclosed. Season the outside of each roll generously with salt and pepper on all sides.
5SET UP THE BREADING STATION: Place flour in one shallow bowl, beat the eggs with 1 tablespoon of water in a second bowl, and spread panko breadcrumbs in a third bowl. Working with one chicken roll at a time, coat thoroughly in flour, shaking off excess, then dip in the egg mixture, and finally roll in the breadcrumbs, pressing gently so they adhere. The coating should be even and completely cover the chicken to prevent butter from escaping during cooking.
6HEAT THE OIL: Pour vegetable oil into a large deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 160°C (320°F), using a cooking thermometer for accuracy. The oil should shimmer and a small piece of bread should sizzle immediately when dropped in. Do not let it smoke, as this indicates the temperature is too high and will burn the coating before the chicken cooks through.
7FRY THE CHICKEN KIEV: Carefully place the breaded chicken rolls into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes on the first side until deep golden brown, then gently flip and fry for another 3-4 minutes on the second side until the entire exterior is golden and crispy. The internal temperature should reach 75°C (165°F) when measured with a meat thermometer inserted into the thickest part without touching the butter.
8REST AND SERVE: Transfer the cooked chicken rolls to a wire rack placed over paper towels to drain excess oil. Allow them to rest for 3-5 minutes before serving, which allows the juices to settle and the herb butter to set slightly. Serve immediately while still warm, as the melted butter filling is most luxurious when the dish is fresh from the pan. Accompany with mashed potatoes or a light salad to complement the rich, buttery sauce that will flow from the chicken when cut.