Recipes

Recipe of Chicken Kiev, a classic dish of Ukrainian origin consisting of a chicken breast pounded and rolled around cold garlic herb butter, then breaded and fried or baked. Known for its crisp golden crust and melting buttery center, Chicken Kiev became internationally popular in the 20th century and is now considered a staple of Slavic and European cuisine.

Cooking Time:
1 hour

Ingredients:

• 2 large boneless, skinless chicken breasts
• 6 tbsp unsalted butter (softened)
• 2 cloves garlic, finely minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying

Recipe:

1. Mix the softened butter, garlic, parsley, lemon juice, salt, and pepper. Form into a log, wrap in plastic, and freeze for 30 minutes.
2. Slice each chicken breast horizontally to create a pocket, then pound flat to about 1/4 inch thickness between two sheets of plastic wrap.
3. Place a piece of the frozen butter in the center of each breast. Fold in the sides and roll tightly into a log. Chill for 15 minutes.
4. Dredge each roll in flour, dip in beaten egg, then coat in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb steps.
5. Heat oil in a pan and fry each roll over medium heat until golden brown on all sides, about 5–7 minutes.
6. Transfer to a baking dish and bake at 375°F for 15–20 minutes until fully cooked.
7. Let rest a few minutes before serving to avoid butter leakage.