For garlic butter stuffing:
- 6 tbsp Unsalted buttersoftened, or salted butter
- 2 tsp Parsleyfinely chopped
- 2 cloves Garlicvery finely minced, 2 tsp
- ¼ tsp Saltskip if using salted butter
- 2 (7–8-oz) Chicken Breastskinless and boneless
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 Eggslightly whisked
- ¼ cup All-purpose flour
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil
- Parsleyfinely chopped for garnish
Chicken Kiev, aka chicken Kyiv, is one of the best chicken breast recipes I have ever made. This comforting dish comes from Ukraine. Every single bite is bursting with the delicious flavor of tender and juicy chicken, garlic, fresh herbs, and melting butter. Serve over creamy mashed potatoes for an authentic Ukrainian dinner.
Though the recipe is a bit involved, each of the steps is fairly straightforward, and the end result is worth the effort. First, make the garlic butter filling and refrigerate until firm. Then pound chicken breasts, stuff with the chilled butter and roll the chicken up. Chill the rolled chicken for 30 minutes. Once chilled, dip the chicken in turn in the flour, egg, and lastly, the breadcrumbs. Transfer the breaded chicken to the freezer and chill until it’s firm to handle. Shallow-fry the chicken for two to three minutes and then finish the cooking in the oven. Let rest for 2 minutes and serve hot!
To make the Chicken Kiev, you will need the following ingredients:
Steps to make Chicken Kiev
Make garlic butter filling
Chill garlic butter
Stuff and roll up chicken
Place each pounded chicken breast on a large piece of plastic wrap and put a bar of garlic butter in the center. Tightly roll up the chicken around the butter, folding the sides in over the butter, then twist the ends of the plastic wrap to create a log shape. Transfer to the freezer for 30 minutes until the surface is just firm to touch but not frozen solid.