Chicken Kiev
Chicken Kiev is an iconic classic that originated in Ukraine and later grew into a much-loved dish in restaurants around the world. The charm lies in its simplicity: a tender chicken breast filled with cold herbed butter, tightly rolled and crisply breadcrumbed. As soon as you cut into it, the fragrant butter flows out.
Serves: 4
Preparation: 15 minutes + 30–60 minutes resting time for the butter
Cooking: 25 minutes
Total time: approx. 1 hour 15 minutes
Ingredients
- 4 large chicken breasts
- 3 eggs
- Flour
- Breadcrumbs
- Sunflower oil
- Salt and black pepper
- 125 g unsalted butter (at room temperature)
- 2 garlic cloves
- Handful of parsley
- Handful of dill
- 1 lemon
Preparation
- Peel and finely chop the garlic.
- Wash the parsley, remove the stalks and chop finely.
- Pick and finely chop the dill.
- Zest the lemon.
- Mix the butter with the garlic, parsley, dill, lemon zest and a pinch of salt.
- Roll the butter mixture in baking parchment into a sausage shape and chill for 30–60 minutes in the freezer to firm up.
Method
- Slice the chicken breasts horizontally like an envelope. Gently pound them flat to an even thickness.
- Cut the frozen herb butter into four pieces and place one piece in each breast. Fold closed and shape into firm parcels with no gaps.
- Season with salt and pepper. Coat in flour, beaten egg and breadcrumbs. For extra crispness: repeat the egg and breadcrumbs.
- Heat sunflower oil in a frying pan and fry the chicken breasts for 3–4 minutes per side until golden brown.
- Place the breasts in a preheated oven at 180°C and cook for 15–18 minutes. Leave to rest for 5 minutes before serving.
