This chicken kiev recipe is chicken rolled around cold herb butter, breaded, and baked. It is not chicken cordon bleu or a roast chicken.
Print
Chicken Kiev
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Chicken Kiev. From Olivia.
Ingredients
Scale
- 4 chicken breasts
- 6 tablespoons (85g) butter, softened
- 1 tablespoon chopped parsley
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1/2 cup (60g) flour
- 1 egg, beaten
- 1 cup (80g) breadcrumbs
- salt and pepper
Instructions
- Mash butter with parsley, garlic, and zest. Chill until firm, then divide into 4 logs.
- Pound the chicken, season, and wrap each log inside. Chill 15 minutes.
- Dredge in flour, egg, and crumbs. Bake at 400°F (200°C) for 25 to 30 minutes, to 165°F (74°C).
Notes
Cold butter stays inside. Soft butter leaks in the oven.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Seal
Tuck the ends. A gap leaks butter onto the sheet.
Chill
After wrapping, so the coat sticks.
Crumbs
Press them on.
Rest
Two minutes, then slice. The butter is hot.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Fry?
You can fry at 350°F for about 6 minutes, then finish in the oven if the center is shy.
Storage
Fridge, 2 days. Reheat in the oven so the crust returns.
Garlic
One clove. Raw garlic in the butter gets loud.
Serve
Slice on the bias so the butter shows.