Chicken Kiev

Name: Chicken Kiev
Total time: 80 min
Yield: 4
Ingredients: 4 unit boneless skinless chicken breasts; 120 g butter (softened); 3 clove garlic (finely grated); 3 tbsp parsley (finely chopped); 100 g flour; 2 unit eggs; 180 g breadcrumbs; 1 ½ tsp salt; 750 ml neutral oil

Meat & Seafood · European

9 ingredients · 80 minutes · 4 servings

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705kcal12.3g protein49.8g fat52.6g carbs*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 unit	boneless skinless chicken breasts
120 g	butter (softened)
3 clove	garlic (finely grated)
3 tbsp	parsley (finely chopped)
100 g	flour
2 unit	eggs
180 g	breadcrumbs
1 ½ tsp	salt
750 ml	neutral oil

Steps

mix5 min
butter homogeneous
Mix the softened butter with garlic, parsley and a pinch of salt, form four compact logs, and chill until firm. Firm butter buys time during cooking; soft filling starts leaking before the breading can set.
pound15 min
chicken evenly thin with intact edges
Butterfly and gently pound each chicken breast between sheets until broad enough to wrap around the butter without tearing. Thin spots are leak points, so even thickness matters more than maximum thinness.
prep10 min
butter completely enclosed
Place a chilled butter log in each breast, fold the sides inward and roll tightly so no butter is visible. Chill seam-side down until the chicken firms around the filling.
bread10 min
complete breading with no bare seams
Coat each parcel in flour, beaten egg and breadcrumbs, paying special attention to the seam and ends. Patch any exposed chicken with egg and crumbs; the breading is part of the butter seal, not merely a crust.
rest20 min
refrigerated and firm
Chill the breaded parcels again. Skipping this step leaves warm butter against flexible chicken and dramatically increases the chance of a burst seam in the fryer.
fry5 min
170 C / 340 F oil, crust evenly golden
Fry until the breading is set and golden, turning carefully. The goal here is to establish a sealed crust, not to force the center fully cooked with prolonged high heat.
bake12 min
190 C / 375 F, chicken cooked through
Transfer to the oven and finish until the chicken is cooked through. Rest briefly before cutting so the molten herb butter remains inside long enough to sauce the meat instead of immediately flooding the plate.