This classic Chicken Kiev is a showstopper for dinner parties or special weeknight meals. The dish features tender, pounded chicken breast wrapped around a core of chilled garlic and herb butter, which melts into a savory sauce as it cooks. The key to success is a sturdy, triple-coated breading that stays crisp while protecting the butter filling from leaking out. With a golden crunch on the outside and juicy, flavorful meat inside, it offers a perfect balance of textures. Serve it hot with creamy mashed potatoes or a fresh green salad to soak up the rich, buttery juices. It’s an elegant yet approachable recipe that feels luxurious without being overly complicated.
Michael Loo’S Chicken Kiev
Description
This classic Chicken Kiev is a showstopper for dinner parties or special weeknight meals. The dish features tender, pounded chicken breast wrapped around a core of chilled garlic and herb butter, which melts into a savory sauce as it cooks. The key to success is a sturdy, triple-coated breading that stays crisp while protecting the butter filling from leaking out. With a golden crunch on the outside and juicy, flavorful meat inside, it offers a perfect balance of textures. Serve it hot with creamy mashed potatoes or a fresh green salad to soak up the rich, buttery juices. It&# 226;ÂÂs an elegant yet approachable recipe that feels luxurious without being overly complicated.Ingredients
Directions
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Cut the chilled stick of butter into 6 equal rectangular portions and place them on a plate; freeze for 15 minutes to firm up.
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Place each chicken breast between two sheets of plastic wrap or wax paper and pound gently with a meat mallet until thin and even, about 1/4-inch thick.
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Season the flattened chicken cutlets lightly with salt and pepper on both sides.
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Mix the minced green onion with a pinch of salt and pepper to create the herb mixture.
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Place one portion of frozen butter in the center of each chicken cutlet and sprinkle with the green onion mixture.
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Fold the sides of the chicken over the butter, then roll tightly from the bottom up to form an envelope shape, ensuring the butter is completely sealed inside.
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Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
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Dredge each chicken roll in the flour, shaking off any excess.
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Dip the floured roll into the beaten egg, ensuring it is fully coated.
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Roll the egg-coated chicken in the breadcrumbs, pressing gently to adhere. For a thicker crust, repeat the egg and breadcrumb step.
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Place the breaded rolls on a baking sheet and refrigerate for at least 1 hour to firm up the coating and prevent butter leakage during frying.
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Heat oil in a deep skillet or fryer to 360ðF (180ðC).
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Carefully lower the chilled chicken rolls into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
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Remove from oil and drain on paper towels. Let rest for 2 minutes before serving to allow the butter to settle slightly.
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Serve hot with rice, mashed potatoes, or a fresh salad.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 426.8kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 14.2g71%
- Cholesterol 181.2mg61%
- Sodium 271.8mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.7g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
