Chicken Kiev

This is my take on the classic chicken kiev recipe, the perfectly cooked chicken breast fillet which is crispy on the outside and succulent on the inside.

Some recipes never fail to impress, no matter how often or rarely you make them. And you know that the homemade version will taste tons better than the store-bought version.

Chicken kiev might sound like a complicated dish to make, but it’s actually a lot less work than I thought myself. And it actually takes about 30 minutes to get it down, that if your garlic and herb butter is already made in advance.

It’s so beautifully fragrant, and it actually tastes like proper delish. All you need is butter, garlic and the herbs of your choice, I usually go for fresh parsley and dill, but you can also add chives, spring onions, and any other strong herbs that go well with chicken.

Plus, garlic butter, as it sounds fancy, can be pretty expensive to buy in shops. Follow these simple steps and you’ll get an amazingly golden chicken kiev coated in breadcrums with a filling of oozing garlic, parsly and dill butter.

Ok, l admit it might not be the healthiest way of cooking chicken, but boy, this recipe will make you lick your fingers and ask for a second portion. Plus, a bit of naughtiness from time to time can make no harm. Or, if you really want to make yourself feel better, just serve it with a cruncy fresh salad or veggies instead of chips ?

Now, you can either gor for light frying to seal the chicken, followed by baking to cook the chicken through, like I did, or just frying, or just baking. Either way, just ensure the chicken is throughly cooked, uncooked chicken should never be consumed.

Just make sure the chicken is sealed properly, otherwise the butter will leak out before the chicken is ready. The herbs will still be in there, but still.

If you choose to fry it only, just make sure to flatten the chicken breasts as much as you can, otherwise, if the chicken breasts are too thick, they won’t cook through.

If you just shallow fry to seal, you only need to fry them for about one minute to get some nice golden colour on both sides, then place them on a baking tray and bake in the oven for about 20 minutes. I decided to serve mine with roasted asparagus, so I roasted it at the same time with the chicken.

With the breadcrumbs, you can add more spices or garlic powder, onion powder, paprika, parmesan, chilli, or anything else that gives that extra flavour, but breadcrumbs are also ok, since the butter is flavoured.

And there you have, a fantastic dish that can be safely served to your guests. It’s cheap, it looks impressive, and it’s full of fantastic flavours. Looking for more chicken breast recipes? Why not try my Baked Spinach-Stuffed Chicken Breast, Baked Honey Mustard Chicken Breast with a Touch of Lemon or The Ultimate Chicken Schnitzel?

If you’ve tried my CHICKEN KIEV or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote

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Chicken Kiev

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

This is my take on the classic chicken kiev recipe, the perfectly cooked chicken breast fillet which is crispy on the outside and succulent on the inside.

Course: Main Course

Cuisine: French

Keyword: chicken recipe

Servings: 3 people

Calories: 793 kcal

Author: Daniela Apostol

Ingredients

• 3 chicken breasts
• 1 cup of breadcrumbs
• 1/2 cup flour
• 1/4 tsp salt and ground black pepper
• 1 egg
• 1/4 cup butter
• 1 tbsp chopped parsley
• 3 large garlic cloves
• 1 tbsp dill
• 1/4 cup vegetable oil

Metric - US Customary

Instructions

1. Start by making the garlic butter. Peel off 3 garlic cloves and mash them with a garlic presser.

2. You can use fresh parsley and dill and chop them finely or buy frozen ones that are already chopped.

3. Add the soft butter and mix very well until you get a smooth paste.

4. Roll it into a sausage shape and cover with cligfilm. Refridgerate for at least 30 minutes so it can firm up.
5. Remove the clingfilm and cut the butter into slices. Any unused butter can be stored in  the freezer to be used later on.

6. Use a sharp knife to cut a deep pocket into the chicken breasts, then place  one or two butter slices inside each pocket and seal the pockets.

7. Coat the chicken in flour, shaking any excess flour off, then dip them into the egg mixture, and finally coat in breadcrumbs.

8. Add the vegetable oil to a pan and heat it up on a medium heat.

9. Place the chicken breasts and fry on both sides for1-2 minutes until golden.

10. Remove from the pan and place them on a baking tray.
11. Bake for 15-20 minutes at 180 degrees C until throughly cooked.

12. Serve hot with cooked vegetables or a salad.

Nutrition Facts

Chicken Kiev

Amount Per Serving

Calories 793 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g130%

Cholesterol 239mg80%

Sodium 877mg37%

Potassium 961mg27%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 2g2%

Protein 57g114%

Vitamin A 725IU15%

Vitamin C 5.4mg7%

Calcium 95mg10%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.