Chicken Kiev with Garlic Butter Recipe

Quick Benefits

Chicken Kiev is a luxurious dish featuring juicy chicken breast wrapped around a rich garlic herb butter core, coated in crispy breadcrumbs, and fried to golden perfection. This classic favorite offers an impressive balance of textures and flavors—crispy, buttery, garlicky, and irresistibly tender.

Essential Ingredients

Garlic Butter Stuffing

• 90g unsalted butter, softened
• 2 tsp finely chopped parsley
• 2 garlic cloves, very finely minced (2 tsp)
• 1/4 tsp salt (omit if using salted butter)

Chicken

• 2 chicken breasts (220–250g each), skinless and boneless
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg, lightly whisked
• 1/4 cup flour
• 1 cup panko breadcrumbs
• Canola or vegetable oil for frying (~1 litre)

Serving

• Finely chopped parsley for garnish

Preparation Steps

1. Mix butter, parsley, garlic, and salt in a bowl. Transfer onto baking paper and shape into a 10x6cm rectangle. Refrigerate until firm, then cut into two batons.
2. Pound chicken breasts between freezer bags to 0.5cm thickness. Season both sides with salt and pepper.
3. Place one butter baton in the center of each chicken breast. Fold in the sides, then roll up tightly. Place seam side down.
4. Wrap tightly in cling film, twisting ends to form firm logs. Freeze for 30 minutes.
5. Set up breading stations: one bowl each for flour, whisked egg, and panko.
6. Coat each chilled chicken roll in flour, then egg, then breadcrumbs. Press to adhere.
7. Freeze breaded chicken for another 30 minutes until firm but not frozen through.
8. Preheat oven to 180°C. Line a baking tray with a rack.
9. Heat oil in a deep pot to 190°C. Fry each chicken roll for 2–3 minutes, turning until golden.
10. Transfer to the prepared rack and bake for 15 minutes or until internal temperature hits 65°C.
11. Pierce the top slightly to prevent butter bursts. Rest 2 minutes before serving.
12. Garnish with chopped parsley and serve hot.

Health Benefits

• Chicken breast is a lean, high-protein meat that supports muscle and metabolism.
• Garlic contains anti-inflammatory and immune-boosting compounds.
• Homemade garlic butter allows for control over sodium and fat levels.
• Baking instead of frying reduces overall fat content.

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
• Drizzle extra herb butter over the top for added richness.
• Add a lemon wedge on the side for brightness.

Creative Variations

• Cheese-Stuffed Kiev: Add a slice of mozzarella or gruyère inside with the butter.
• Spicy Twist: Mix chili flakes or hot sauce into the garlic butter.
• Herb Blend: Use dill, thyme, or tarragon instead of parsley for a different flavor profile.
• Low-Fat Version: Use light butter and bake entirely using toasted panko without frying.

Storage Tips

• Uncooked Kievs can be frozen for up to 2 months. Freeze individually before transferring to a container.
• Cook from frozen by baking at 180°C for 35–40 minutes after spraying lightly with oil.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Pro Tips

• Don’t skip chilling and freezing steps—they help seal the butter inside.
• Patch tears with trimmed chicken pieces to prevent leaks.
• Use a thermometer to ensure the internal temp reaches 65°C for food safety.
• Toast panko beforehand for better oven-baking results.

Frequently Asked Questions

Q: Can I make Chicken Kiev ahead of time?
A: Yes, assemble and freeze before frying or baking. Cook directly from frozen.

Q: What’s the best way to reheat leftovers?
A: Reheat in the oven at 180°C until hot and crispy—avoid the microwave, which softens the crust.

Q: Why does the butter sometimes leak?
A: Incomplete sealing or skipping the chilling step can cause leaks. Be sure to roll tightly and freeze as directed.

Crispy on the outside, buttery and garlicky on the inside—this Chicken Kiev is pure comfort with a gourmet twist!

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