Chicken Kiev Made Easy

$For Chicken Kiev, you will need: - 4 boneless, skinless chicken breasts - ½ cup unsalted butter, softened - 3 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh dill, chopped - 1 teaspoon lemon zest - 1 teaspoon salt - ½ teaspoon black pepper These ingredients work together to create that classic, savory taste. The chicken is the star here, while the herb butter adds richness and flavor. You also need some key cooking items: - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups breadcrumbs (preferably panko) - Cooking oil (for frying) The flour helps the coating stick. Eggs bind the breadcrumbs, giving a crunchy texture. Panko breadcrumbs make it extra crispy, while cooking oil ensures a golden finish. If you want to swap ingredients, here are some ideas: - Use olive oil instead of butter for a dairy-free option. - Swap chicken for turkey or a plant-based option for a different twist. - Fresh herbs can be replaced with dried ones, but use less since dried herbs are stronger. These substitutions can help you cater to dietary needs while still enjoying Chicken Kiev. {{ingredient_image_1}} To make the herb butter, start with a mixing bowl. Add the softened butter, minced garlic, chopped parsley, dill, lemon zest, salt, and pepper. Use a fork to mix everything until it’s smooth and creamy. This step is key for great flavor. Once mixed, scoop the butter onto a piece of plastic wrap. Shape it into a log. Wrap it tightly and chill it in the fridge for at least 30 minutes. This makes the butter firm and easy to use later. Next, you will prepare the chicken breasts. Take each breast and place it between two pieces of parchment paper. This keeps your kitchen clean. Use a meat mallet to pound the chicken gently. Aim for about ½ inch thick. This helps the chicken cook evenly. Make sure not to hit too hard. You want to flatten it, not tear it. Now, let’s set up your breading station. You need three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Start with the flour. Dredge each chicken roll in flour, shaking off the excess. Then dip it in the beaten eggs. Finally, roll it in breadcrumbs until it’s fully coated. This gives the chicken a nice crunchy texture when cooked. For the cooking method, heat oil in a large skillet over medium heat. Gently place the chicken rolls seam-side down in the pan. Fry them for about 5-7 minutes on each side. Look for a golden brown color. Once fried, transfer the chicken to a baking dish. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes. This step ensures the chicken is cooked through. The juices should run clear when it’s done. Let the Chicken Kiev rest for a few minutes before serving to keep it juicy. To get a perfect golden crust on your Chicken Kiev, follow these steps: - Use panko breadcrumbs for extra crunch. - Heat your oil to medium before frying. - Avoid overcrowding the pan to keep the oil hot. - Fry each side for about 5-7 minutes until golden. A hot pan ensures the chicken cooks evenly and the crust stays crispy. Resting your Chicken Kiev is key for juicy meat. After cooking, let it rest for 5 minutes. This allows the juices to settle back into the chicken. If you cut it right away, the juices run out, and you get dry meat. So, resist the urge to dig in too soon! Having the right tools can make your cooking easier: - Meat mallet for pounding chicken. - Mixing bowls for the herb butter and breading station. - Skillet for frying. - Baking dish for the oven finish. These tools help you prepare and cook your Chicken Kiev with ease. Pro Tips Butter Temperature: Ensure the butter is softened but not melted; this helps it stay contained within the chicken while cooking. Pounding Chicken Evenly: Use a meat mallet to pound the chicken evenly to ensure even cooking and prevent dryness. Breading Technique: For a crispier texture, double dip the chicken in flour, then eggs, and breadcrumbs for a thicker coating. Resting Period: Allow the Chicken Kiev to rest for a few minutes after baking; this helps the juices redistribute and enhances flavor. {{image_2}} You can change the taste of Chicken Kiev by using different herbs. Try these options: - Thyme: Adds a warm, earthy flavor. - Basil: Gives a fresh, sweet taste. - Chives: Brings a mild onion flavor. - Oregano: Offers a robust, savory note. Mix these herbs into the butter for a new spin. You can also add spices like paprika or cayenne for a kick! If you want a lighter meal, you can bake the chicken instead of frying it. Here’s how: - Preheat your oven to 375°F (190°C). - After breading, place the chicken rolls on a baking sheet. - Spray them lightly with cooking oil. This method cuts down on fat while keeping the chicken juicy. You can also use low-fat butter or a plant-based spread for a healthier herb butter. Not in the mood for chicken? You have options! - Turkey breasts: Use them just like chicken. They work well in this recipe. - Plant-based chicken: There are many good brands available. They cook similarly to the real thing. Both alternatives offer delicious flavors and make this recipe fit various diets. To store your cooked Chicken Kiev, let it cool first. Place the chicken in an airtight container. Keep it in the fridge for up to three days. If you want to keep it longer, consider freezing. You can freeze both uncooked and cooked Chicken Kiev. For uncooked chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. For cooked Chicken Kiev, let it cool down. Wrap it well and store it in a freezer-safe container. This can last for about two months. To reheat Chicken Kiev, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20 minutes. This keeps the chicken moist and warms it evenly. You can also reheat it in a skillet over low heat. Just be careful not to burn the breading. Enjoy your meal! You can prepare Chicken Kiev ahead of time by making the herb butter first. Mix the butter, garlic, parsley, dill, lemon zest, salt, and pepper. Form it into a log and chill it until firm. Once ready, pound the chicken breasts and shape them around the chilled butter. You can then bread the chicken and store it in the fridge for a few hours. Just remember to cook it within 24 hours for the best taste. If you want to prepare it even earlier, you can freeze the unbaked chicken rolls. Just thaw them overnight in the fridge before frying. Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before you start. You can thaw the chicken in the fridge overnight or use the microwave for quick thawing. Once thawed, pound the chicken to the right thickness. This will help it cook evenly and keep it juicy. Remember to check the internal temperature when cooking to ensure it reaches 165°F (75°C). Chicken Kiev pairs well with many side dishes. A fresh garden salad adds a nice crunch. Roasted vegetables like carrots and broccoli also complement the rich flavors of the chicken. For a heartier option, you can serve it with mashed potatoes or rice. These sides soak up the tasty butter that leaks from the chicken. You could also add a side of garlic bread for an extra treat. Enjoy! In this article, we explored the key ingredients and steps to make Chicken Kiev. We discussed the essential ingredients like chicken and herbs, cooking essentials, and substitutions for your needs. You learned how to prepare herb butter, bread the chicken, and achieve a golden crust. Remember, resting your chicken is crucial for juiciness. You have many ways to vary this dish, whether by choosing different proteins or cooking methods. With proper storage and reheating tips, you can enjoy Chicken Kiev days later. You now have the tools to impress at your next meal.$

Chicken Kiev Made Easy

A simple and delicious recipe for Chicken Kiev, featuring tender chicken breasts filled with herb butter.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Ukrainian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.5 cup unsalted butter, softened
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest
1 teaspoon salt
0.5 teaspoon black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (preferably panko)
as needed unit cooking oil (for frying)

Instructions

In a mixing bowl, combine softened butter, minced garlic, chopped parsley, dill, lemon zest, salt, and pepper. Mix until well combined.
Scoop the herb butter mixture onto a piece of plastic wrap and form it into a log. Wrap tightly and refrigerate for at least 30 minutes until firm.
Preheat your oven to 375°F (190°C).
While the butter is setting, prepare the chicken breasts. Place each chicken breast between two pieces of parchment paper and pound gently with a meat mallet until about ½ inch thick.
Once the herb butter is firm, cut it into 4 equal pieces. Place one piece of butter in the center of each chicken breast.
Fold in the sides of the chicken over the butter, then roll it up tightly from the bottom, tucking the ends in as you go. Secure with toothpicks if necessary.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each chicken roll first in flour, shaking off excess, then dip in beaten eggs, and finally roll in breadcrumbs until fully coated.
In a large skillet, heat cooking oil over medium heat. Carefully place the chicken rolls in the pan, seam-side down. Fry for about 5-7 minutes on each side, or until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for an additional 15-20 minutes, or until the chicken is cooked through and juices run clear.
Let the Chicken Kiev rest for a few minutes before serving.

Notes

Serve on a bed of fresh greens with lemon wedges and extra herbs for garnish.

Keyword chicken, fried chicken, herb butter, Kiev