Description
Chicken Kiev is a classic dish featuring tender, pounded chicken breasts stuffed with a flavorful garlic butter filling, then breaded and cooked to a golden crisp. This recipe includes a two-step cooking process: frying to create a crispy exterior, followed by baking to ensure the chicken is perfectly cooked inside, allowing the garlic butter to melt and infuse the meat with rich flavor.
Ingredients
Scale
For the 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)
For the 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 softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined.
- Shape and Chill the Butter: Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm. Refrigerate until firm, then cut the butter into two equal batons lengthwise.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper. Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm. Season both sides with salt and pepper.
- Stuff and Roll the Chicken: Place one butter baton in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly, ensuring the seam is on the underside. Wrap each roll tightly in cling film, twisting the ends to form a firm log shape.
- Freeze the Rolls: Freeze for 30 minutes until firm but not fully frozen.
- Bread the Chicken: Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs. Remove the chicken rolls from the cling film. Coat each roll first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally roll in breadcrumbs, pressing gently to adhere.
- Freeze Again: Return the breaded chicken to the freezer for another 30 minutes to firm up.
- Fry the Chicken: Preheat oil in a heavy-based pot to 190°C (375°F). Carefully lower the chicken into the hot oil and cook until golden brown, approximately 2-3 minutes per side.
- Bake the Chicken: Preheat the oven to 180°C (350°F). Transfer the fried chicken to a rack set over a baking sheet. Bake for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest and Serve: Allow the chicken to rest for 2 minutes before serving. Garnish with finely chopped parsley and serve hot.
Notes
- Ensure the butter filling is firm before stuffing the chicken to prevent leakage during cooking.
- Use a meat thermometer to verify the internal temperature for safe and perfectly cooked chicken.
- Freezing between steps helps maintain the shape and crispiness of the chicken rolls.
- Handle the chicken rolls gently to avoid ripping the coating before frying.
- Canola or vegetable oil is preferred for frying due to their high smoke points.
