Introduction:
Discover the delight of crispy, golden-brown Chicken Kiev, a classic dish with a rich and buttery filling. This elegant yet comforting recipe features tender chicken breasts stuffed with a flavorful herb butter, then coated in breadcrumbs and baked to perfection. Perfect for a special dinner or a comforting meal, Chicken Kiev is sure to impress.
Why You’ll Love This Recipe:
- Flavorful and juicy: The garlic herb butter melts into the chicken, keeping it moist and delicious.
- Classic dish: A timeless recipe that brings a touch of elegance to any meal.
- Baked, not fried: Enjoy a healthier version of this classic dish with a crispy coating.
- Impressive presentation: Perfect for special occasions or a comforting dinner at home.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- Cooking spray or olive oil spray
Instructions:
- Prepare the Herb Butter:
- In a medium bowl, mix together the softened butter, minced garlic, chopped parsley, chives, lemon juice, salt, pepper, and dried thyme (if using) until well combined.
- Place the herb butter on a piece of plastic wrap and shape it into a log. Chill in the refrigerator for about 30 minutes until firm.
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about 1/2 inch thick.
- Stuff the Chicken:
- Remove the chilled herb butter from the plastic wrap and cut it into 4 equal pieces.
- Place one piece of herb butter in the center of each chicken breast. Fold the sides of the chicken over the butter and roll up tightly, securing with toothpicks if necessary.
- Coat the Chicken:
- Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
- Dredge each chicken roll in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- Bake the Chicken:
- Place the breaded chicken breasts seam-side down on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or olive oil spray to help them crisp up.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Serve:
- Let the Chicken Kiev rest for a few minutes before removing the toothpicks. Serve hot, garnished with additional fresh herbs if desired.
Tips for Success:
- Butter: Make sure the herb butter is well-chilled before stuffing to keep it from melting out during baking.
- Chicken: Pounding the chicken breasts to an even thickness ensures even cooking.
- Coating: Press the breadcrumbs firmly to ensure they adhere well and form a crispy crust.
Recipe Variations:
- Cheese Stuffing: Add a small piece of cheese (like mozzarella) with the herb butter for an extra layer of flavor.
- Herb Variations: Experiment with different herbs such as dill or basil to customize the flavor.
Serving Suggestions:
- Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
- Pair with a light white wine or a sparkling water with lemon for a refreshing accompaniment.
Freezing and Storage:
- Storage: Store leftover Chicken Kiev in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the unbaked, breaded chicken rolls. Wrap each roll tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before baking, adding extra time if needed.
- Reheating: Reheat baked chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Special Equipment:
- Meat mallet or rolling pin: For pounding the chicken breasts.
- Baking sheet: For baking the chicken.
FAQ:
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used; just ensure they are boneless and skinless. Cooking time may vary slightly. - Can I make the herb butter ahead of time?
Absolutely! The herb butter can be made up to a week in advance and stored in the refrigerator, or frozen for up to 3 months. - Can I pan-fry the Chicken Kiev instead of baking?
Yes, you can pan-fry them in a skillet with a bit of oil over medium heat until golden brown and cooked through. This method may require more hands-on attention to prevent burning.
Preparation Time:
- 15 minutes for preparing and chilling the herb butter.
Cook Time:
- 25-30 minutes for baking the chicken.
Total Time:
- 40-50 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 350
- Protein: 30g
- Carbohydrates: 20g
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 800mg
- Fiber: 1g
- Sugar: 2g
The Classic Chicken Kiev Recipe
- Total Time: 40-50 minutes
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- Cooking spray or olive oil spray
Instructions
- Prepare the Herb Butter:
- In a medium bowl, mix together the softened butter, minced garlic, chopped parsley, chives, lemon juice, salt, pepper, and dried thyme (if using) until well combined.
- Place the herb butter on a piece of plastic wrap and shape it into a log. Chill in the refrigerator for about 30 minutes until firm.
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about 1/2 inch thick.
- Stuff the Chicken:
- Remove the chilled herb butter from the plastic wrap and cut it into 4 equal pieces.
- Place one piece of herb butter in the center of each chicken breast. Fold the sides of the chicken over the butter and roll up tightly, securing with toothpicks if necessary.
- Coat the Chicken:
- Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
- Dredge each chicken roll in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- Bake the Chicken:
- Place the breaded chicken breasts seam-side down on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or olive oil spray to help them crisp up.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Serve:
- Let the Chicken Kiev rest for a few minutes before removing the toothpicks. Serve hot, garnished with additional fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 30g
Closing Notes:
Have you tried making Classic Chicken Kiev? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more tasty recipes.
