Description
Chicken Kiev with Garlic Butter is a classic dish featuring tender chicken breasts stuffed with a flavorful garlic parsley butter, then breaded and cooked to golden perfection. This recipe combines frying and baking techniques to achieve a crispy crust while keeping the buttery filling deliciously melted inside. Ideal for special dinners or an impressive homemade meal.
Ingredients
Scale
For the Garlic Butter Filling:
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
For the Chicken:
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving:
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm.
- Refrigerate and Cut Butter Batons: Refrigerate until firm, then cut the butter into two equal batons lengthwise.
- Prepare the Chicken Breast: Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Pound Chicken Evenly: Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm.
- Season Chicken: Season both sides with salt and pepper.
- Stuff and Roll the Chicken: Place one butter baton in the center of each flattened chicken breast.
- Fold and Roll: Fold the sides of the chicken over the butter, then roll it up tightly, ensuring the seam is on the underside.
- Wrap in Cling Film: Wrap each roll tightly in cling film, twisting the ends to form a firm log shape.
- Freeze Rolls: Freeze for 30 minutes until firm but not fully frozen.
- Set Up Breading Stations: Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Remove Wrapping and Coat: Remove the chicken rolls from the cling film.
- Flour Coating: Coat each roll first in flour, shaking off excess.
- Egg Dip: Dip in egg, letting excess drip off.
- Panko Breadcrumb Coating: Roll in breadcrumbs, pressing gently to adhere.
- Freeze Again: Return the breaded chicken to the freezer for another 30 minutes to firm up.
- Preheat Oven: Preheat the oven to 180°C (350°F).
- Heat Oil for Frying: Heat oil in a heavy-based pot to 190°C (375°F).
- Fry Chicken Rolls: Carefully lower the chicken into the hot oil and cook until golden brown, approximately 2-3 minutes per side.
- Drain and Bake: Transfer the fried chicken to a rack set over a baking sheet.
- Bake to Finish Cooking: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest: Allow the chicken to rest for 2 minutes before serving.
- Serve: Garnish with finely chopped parsley and serve hot.
Notes
- Freezing the chicken rolls before breading and after breading helps maintain their shape and prevents the butter from leaking during cooking.
- Make sure the oil temperature is accurate at 190°C to ensure proper frying without absorbing excess oil.
- Use a meat thermometer to check the internal temperature for safe and perfect doneness.
- You can substitute panko breadcrumbs with regular breadcrumbs but panko provides a crispier texture.
- Butter can be flavored further by adding lemon zest or other herbs to the garlic butter mix for variation.
