Chicken Kiev
Every time I went to a restaurant, if there was something I haven’t had before that was on the menu, the chances of me ordering it was pretty high. Alas, as I’m getting older, there are less and less “unknown” dishes for me to try… 😕
I remembered my first Chicken Kiev. My date took me to restaurant Chez Queux, located in Old-Montréal at the corner of St. Paul and Place Jacques Cartier. This elegant fine dining spot became one of my all-time favorite 💖 restaurants. Sadly, it has been closed for a few years now… what a shame!
Back to Chicken Kiev…
Without knowing much about it, I was very pleased with the dish. It’s a flattened chicken breast that is stuffed with garlic butter 🧄🧈, rolled tightly then breaded and finally, fried before being finished in the oven. It’s incredible! The result is nice and crispy outside and juicy inside. Although both are stuffed, this recipe differs from Chicken Cordon Bleu.
What makes the flesh so tender is obviously the butter. I use my Garlic Herb Butter that is packed with serious flavor! I use 2 tablespoons per breast which to me is enough. I’ve seen others where they add a ton of it. They should mention that a defibrillator should be sitting next to your plate in case of an emergency… lol 😄!
Joking aside though, the technique of making this Eastern European recipe is bullet proof! To prevent the butter from oozing out while frying and baking is to roll the pounded breasts tightly and then transferring to the freezer until firm to the touch… not frozen. I leave them there for 30 to 40 minutes 🕦.
Then comes the breading… The fact that the breasts are now firm, helps with this step. Like any other “breaded” recipes, make sure the meat is very well coated and press gently on the breadcrumbs to adhere. After this, they return back to the freezer for 15 minutes.
While, they’re firming up again, the oil is heating up, the oven is turned on and the baking sheet is set up. As per usual, it’s all about being organized and prepared. This is where the French term “mise en place” comes from.
Originating in Russia, this Chicken Kiev is so delectable! After they come out from the oven and rest for a few minutes, this is when everything happens! Cut through the crispy golden-brown coating and there’s the butter oozing out before taking a bite of this tender and juicy chicken… OMG 😍!
Bon Appétit! 🍽
Check out these other incredible chicken recipes… 😀
– Indian Butter Chicken
– Chicken Divan
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Chicken Stuffed Crêpes with Poblano Sauce
– Orzo with Chicken & Asiago
– Chicken Sorrentino
– Shish Tawook
and for even more poultry recipes 🦃🐓🦆, click on this link… Recipe Category • Poultry
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Chicken Kiev
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Ingredients
- 2 large chicken breasts, pounded down to 1/4-inch thick
- ground Himalayna pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/4 cup Garlic Herb Butter, chilled see Recipe
- 1/4 cup unbleached all-purpose flour
- 1 large free-range egg, beaten
- 1/2 cup Panko® breadcrumbs
- 4 cups canola oil, or as needed tips & tricks
- 1/2 tsp hot paprika
- 1/2 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Place chicken breast, one at a time, smooth side down, on a cutting board lined with a plastic wrap and place another one on top.
- Pound it down with a meat mallet to about ¼-inch thick. Season one side with salt and pepper.
- Place 2 tbsp. garlic herb butter per breast on the widest part and fold the sides in over the butter before rolling up the chicken tightly.
- Individually, wrap the chicken roll in cling film and place it on a plate seam side down.
- Transfer them to the freezer for 30 minutes or until firm to the touch but not frozen.
- In a shallow dish, place flour and season with salt and pepper. In the second shallow dish, add beaten eggs and the last dish, place breadcrumbs; set aside.
- Working with one at a time, coat chicken in flour shaking off any excess and then coat in egg. Let the excess drip off and finish the coating with breadcrumbs making sure to cover the entire surface by pressing down gently to adhere.
- Place coated chicken on a plate, seam side down, and transfer back to the freezer for 15 minutes.
- Meanwhile, in a deep skillet, add oil and bring the temperature to 375ºF.
- Preheat oven to 350ºF and line a baking sheet with foil before placing a wire rack on top; set aside.
- When oil temperature is reached, carefully place coated chicken in and fry until golden, about 2 to 2 ½ minutes, flipping halfway through cooking.
- Transfer them to the prepared baking sheet and sprinkle on hot paprika.
- Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 165ºF.
- Remove from the heat and let them rest for 5 minutes before serving; sprinkle on chopped parsley.
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