Chicken Kiev is a classic dish that evokes nostalgia and comfort. This modern take on the traditional recipe features succulent chicken breasts stuffed with a rich, herb-infused garlic butter, which oozes out when you cut into it. The chicken is then coated in a crispy breadcrumb shell, making it a delightful combination of textures and flavors.
Why You Will Love This Recipe
This recipe for Modern-Day Chicken Kiev is not only delicious but also surprisingly easy to make. With its buttery filling and crispy exterior, it’s sure to impress your family and friends. The use of fresh herbs elevates the dish, bringing brightness to the rich flavors. Plus, it can be prepared in advance, making it a perfect choice for a dinner party or a cozy family meal.
Introduction
Chicken Kiev has a storied history, believed to have originated in Ukraine before gaining popularity in various forms around the world. The dish is loved for its tender chicken, flavorful filling, and crispy coating. In this modern version, we maintain the essence of the original while simplifying the process for home cooks. Whether you’re a seasoned chef or a kitchen novice, this recipe will guide you through each step, ensuring a delicious outcome that will have everyone asking for seconds.
Ingredients:
- 4 skinless, boneless chicken breasts, with the mini fillets attached
- 100g plain flour
- 3 eggs, beaten
- 200g fine, dry breadcrumbs
- Sunflower oil or vegetable oil, for frying
- Lemon wedges and watercress, to serve
- 1 garlic clove, crushed
- Small handful parsley, leaves finely chopped
- 2 sprigs tarragon, leaves finely chopped
- 50g butter, softened
- Squeeze lemon juice
Preparation:
Step 1: To make the herb butter, combine the softened butter, crushed garlic, parsley, tarragon, a generous pinch of salt, and pepper in a bowl. Mix well until all ingredients are fully incorporated.
Step 2: Transfer the butter mixture onto a sheet of cling film. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, at least 30 minutes. This butter can be made up to 3 days in advance or frozen for up to 1 month.
Step 3: Prepare the chicken breasts by placing them smooth-side down on a cutting board. Remove the mini fillet from each breast and set aside. Make a pocket in the larger part of the breast by making an incision down the middle, being careful not to cut all the way through.
Step 4: Place a piece of cling film over the chicken breast and gently pound it with a meat mallet or rolling pin until slightly flattened. Do the same for the mini fillet, ensuring it’s a bit thinner.
Step 5: Divide the chilled herb butter into four equal portions and shape each into a disc. Stuff each chicken breast pocket with a disc of butter, then cover with the mini fillet, folding the sides of the breast over the filling.
Step 6: Set up a breading station with three shallow containers: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each stuffed chicken breast in flour, then dip in egg, and coat with breadcrumbs. Repeat the egg and breadcrumb process for an extra crispy finish.
Step 7: At this point, you can refrigerate the prepared chicken for up to a day or freeze it for later use.
Step 8: To cook, preheat your oven to 200°C (fan 180°C/gas 6). In a large frying pan, heat a generous layer of oil over medium heat. Fry the chicken Kievs for 2-3 minutes on each side until they are dark golden brown.
Step 9: Transfer the fried Kievs to a paper towel-lined plate to absorb excess oil, then place them in a roasting tin. Bake in the oven for 20 minutes or until the chicken feels firm when prodded at the thickest part.
Step 10: Serve immediately with lemon wedges and watercress, alongside your favorite retro side dish—Russian salad pairs beautifully with this meal.
COOKING Rating: ★★★★☆
Serving Suggestions:
Chicken Kiev is best served hot and fresh from the oven. Pair it with a light salad, roasted vegetables, or a classic potato dish for a well-rounded meal. The acidity of the lemon wedges complements the richness of the chicken beautifully, while watercress adds a peppery freshness.
Tips:
- For extra flavor, consider adding a pinch of chili flakes to the herb butter for a spicy kick.
- Make sure the oil is hot enough before frying to ensure a crispy coating. You can test it by dropping a breadcrumb into the oil; it should sizzle immediately.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Nutritional Information:
- Calories: Approximately 450 per serving
- Protein: 35g
- Sodium: 600mg
Conclusion
Modern-Day Chicken Kiev is a dish that combines tradition with contemporary cooking techniques, resulting in a meal that is both satisfying and impressive. The crispy exterior and buttery filling create a delightful experience for the taste buds. Whether you’re hosting a dinner party or enjoying a family meal, this recipe is sure to become a staple in your culinary repertoire. With its straightforward preparation and rich flavors, Chicken Kiev is a timeless classic that will never go out of style.
Questions and Answers About This Recipe
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier option. Just ensure they are boneless and skinless, and adjust the cooking time as needed. - What can I substitute for tarragon?
If you don’t have tarragon, you can substitute it with fresh dill or basil, which will also add a lovely flavor. - How can I make this dish gluten-free?
Substitute the plain flour with a gluten-free flour blend and use gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets. - Can I make the butter ahead of time?
Absolutely! The herb butter can be made up to three days in advance and stored in the refrigerator or frozen for up to one month. - What sides pair well with Chicken Kiev?
Classic sides include mashed potatoes, a fresh garden salad, or roasted vegetables. For a nostalgic touch, serve it with Russian salad or coleslaw.
