Chicken Kiev is a celebrated dish believed to have originated from Eastern Europe, particularly Ukraine or Russia, then adopted and refined by French and British chefs. It features a chicken breast pounded thin, filled with a cold herb-garlic butter, then breaded and fried (or baked) until golden. When sliced, the melted butter creates a rich sauce that pools onto your plate—dramatic and delicious.
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In a small bowl, mix together the butter, garlic, herbs, lemon juice, salt, and pepper.
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Shape into a log using plastic wrap, roll tightly, and freeze for 30 minutes until solid.
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Butterfly the chicken breasts, then pound between two sheets of plastic wrap until 1/4 inch thick.
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Season both sides with salt and pepper.
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Place a piece of chilled herb butter in the center of each chicken breast.
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Fold the edges over the butter and roll tightly into a log, tucking in the sides (like a burrito).
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Wrap tightly in plastic wrap and freeze for 15–20 minutes to help hold shape.
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Dredge each chicken roll in flour, then dip in beaten eggs, and coat in breadcrumbs.
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For extra crunch, repeat the egg and breadcrumb step (double breading).
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Preheat oven to 375°F (190°C).
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Heat 1/2 inch of oil in a skillet over medium-high heat.
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Fry chicken until golden on all sides, about 2–3 minutes per side.
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Transfer to a baking sheet and bake for 15 minutes, or until internal temp reaches 165°F (74°C).
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Let rest 5 minutes, then slice open to reveal the melted butter.
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Serve with mashed potatoes, buttered peas, or a crisp green salad.
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Add Parmesan or paprika to the breadcrumb coating for extra flavor.
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Can be made ahead and frozen before frying—perfect for entertaining.
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Use clarified butter inside for extra richness and flavor stability.
Ingredients
Directions
-
In a small bowl, mix together the butter, garlic, herbs, lemon juice, salt, and pepper.
-
Shape into a log using plastic wrap, roll tightly, and freeze for 30 minutes until solid.
-
Butterfly the chicken breasts, then pound between two sheets of plastic wrap until 1/4 inch thick.
-
Season both sides with salt and pepper.
-
Place a piece of chilled herb butter in the center of each chicken breast.
-
Fold the edges over the butter and roll tightly into a log, tucking in the sides (like a burrito).
-
Wrap tightly in plastic wrap and freeze for 15–20 minutes to help hold shape.
-
Dredge each chicken roll in flour, then dip in beaten eggs, and coat in breadcrumbs.
-
For extra crunch, repeat the egg and breadcrumb step (double breading).
-
Preheat oven to 375°F (190°C).
-
Heat 1/2 inch of oil in a skillet over medium-high heat.
-
Fry chicken until golden on all sides, about 2–3 minutes per side.
-
Transfer to a baking sheet and bake for 15 minutes, or until internal temp reaches 165°F (74°C).
-
Let rest 5 minutes, then slice open to reveal the melted butter.
-
Serve with mashed potatoes, buttered peas, or a crisp green salad.
-
Add Parmesan or paprika to the breadcrumb coating for extra flavor.
-
Can be made ahead and frozen before frying—perfect for entertaining.
-
Use clarified butter inside for extra richness and flavor stability.