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–+ servings
Half of a chicken Kiev on a white plate.
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5 from 3 votes

Chicken Kiev Recipe

Homemade Chicken Kiev Recipe, a delicious and so succulent chicken breast stuffed with garlic and fresh herb butter. The chicken breast is coated in flour, beaten egg and breadcrumbs, then shallow-fried for a lovely golden colour, then baked in the oven until cooked through. A classic dish that is so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Freezing time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: French
Servings: 4 people
Calories: 466kcal
Author: Daniela Apostol

Ingredients

  • 4 chicken breasts
  • 1 cup breadcrumbs
  • ½ cup flour
  • 2 egg
  • 50 g soft butter
  • ¼ cup chopped parsley
  • 3 large garlic cloves
  • 3 tablespoon dill
  • 3 tablespoon chopped chives
  • ¼ cup vegetable oil
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
Metric - US Customary

Instructions

  • Start by making the garlic butter.
  • Peel off 3 garlic cloves and mince them with a garlic presser.
  • Chop the parsley , dill and chives.
  • Add the soft butter to the harbs and garlic, and mix very well until you get a smooth paste.
  • Add the garlic to a kitchen foil, and roll it into a sausage, then freeze it for at least 30 minutes.
  • Remove the clingfilm and cut the sausage-shaped butter into slices - any unused butter can be stored in  the freezer to be used later on.
  • 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.
  • Beat the eggs well, then season with salt and pepper.
  • Coat the chicken in flour, shaking any excess flour off, then dip them into the egg mixture, and finally coat in breadcrumbs.
  • Add the vegetable oil to a pan and heat it up on a medium heat.
  • Place the chicken breasts and fry on both sides for1-2 minutes until golden.
  • Remove from the pan and place them on a baking tray.
  • Bake for 15-20 minutes at 180 degrees Celsius (350 Fahrenheit) until cooked through.

Video

Notes

  • Once the chicken breasts are coated, set them aside for 5 minutes to dry a bit, that ensure a perfect seal. If the chicken breasts are not sealed well, all the butter will ooze out while cooking.

Nutrition

Calories: 466kcal | Carbohydrates: 33g | Protein: 57g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 228mg | Sodium: 798mg | Potassium: 993mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 4mg