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Michael Loo’S Chicken Kiev

Michael Loo's Chicken Kiev recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 426.8
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
  • 1 Stick Butter, chilled
  • 6 Boneless Chicken breast
Directions
  1. 1
    Cut the chilled stick of butter into 6 equal rectangular portions and place them on a plate; freeze for 15 minutes to firm up.
  2. 2
    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.
  3. 3
    Season the flattened chicken cutlets lightly with salt and pepper on both sides.
  4. 4
    Mix the minced green onion with a pinch of salt and pepper to create the herb mixture.
  5. 5
    Place one portion of frozen butter in the center of each chicken cutlet and sprinkle with the green onion mixture.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Dredge each chicken roll in the flour, shaking off any excess.
  9. 9
    Dip the floured roll into the beaten egg, ensuring it is fully coated.
  10. 10
    Roll the egg-coated chicken in the breadcrumbs, pressing gently to adhere. For a thicker crust, repeat the egg and breadcrumb step.
  11. 11
    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.
  12. 12
    Heat oil in a deep skillet or fryer to 360ðF (180ðC).
  13. 13
    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.
  14. 14
    Remove from oil and drain on paper towels. Let rest for 2 minutes before serving to allow the butter to settle slightly.
  15. 15
    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.

Keywords: chicken, kiev, butter, stuffed, fried, crispy, herb, garlic, dinner, classic, elegant, comfort food, breading, molten, main course
Read it online: https://www.chefs-mate.com/recipe/michael-loos-chicken-kiev/