Tender chicken fillet is stuffed with herbed butter, double breaded and cooked to a crispy perfection. It's a true comfort food on a plate.
Homemade Chicken Kiev
Just a thought about Chicken Kiev instantly brings me those sweet memories of my childhood.
I was living in a small Ukrainian city near Kiev. In the 90s, the city didn't have lots of shops or malls. So me and my parents used to go to Kiev for major shopping.
It was 3 hours train ride in both ways so we usually spent the whole day in Kyiv. One time, after we checked all items off our shopping list, we went to a little cafe to replenish the energy. I ordered Chicken Kiev and whether I was too hungry or too excited about my purchases, but back then that Chicken Kyiv tasted like the most delicious thing I've ever had in my life.
When you cut that crispy chicken breast to release an aromatic herbed butter and you dip that perfectly cooked piece of chicken into the butter, you'll realise that this it it. The best chicken recipe is right there, on your plate. Tender, juicy, crispy and flavorful. You'll devour it in no time.
There are 6 main ingredients in this dish: chicken breast, butter, dill , breadcrumbs, milk and flour. Make sure each chicken breast has a tenderloin too.
Start off with prepping a herbed butter. Nicely mash a softened butter with a fork, add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
Now on to the chicken. Remove tenderloins from each chicken breast and lay them on the piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
Whisk milk with, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then, roll it in breadcrumbs.
Repeat the step with the egg and breadcrumbs (without dredging in flour). Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-50 minutes at 350F. Voila!
The recipe is very straightforward and if you put some efforts in it, you'll have the most tender and juicy Chicken Kiev in the whole world.
Ingredients
- 4 chicken breasts boneless, skinless
- 4 oz butter softened
- a bunch of dill minced
- 1 cup Panko breadcrumbs
- 100 grams flour
- 3 eggs
- 2 tablespoons milk
- salt pepper
- neutral oil for frying
Instructions
- In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
- Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
- Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
- Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
- Preheat the oven to 350 F.
- Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
- Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then roll it in breadcrumbs. Repeat the step with egg and breadcrumbs (without dredging in flour).
- Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
- Enjoy!
If you make this recipe, don't forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Amy says
15-50 minutes? How will I know when it’s finished so I don’t over bake it?
Tulsi says
Hi
When you say you dip in flour then egg then repeat, do you mean flour , egg, breadcrumb then repeat?
Thanks
Iryna says
Hi Tulsi!
No, there was a little mistake. I'm gonna fix this in a post. So first you dredge in flour, then dip in egg+milk mixture and roll it in breadcrumbs. And then without coating in flour, you dip in egg+milk mixture once again and roll in breadcrumbs. So basically you coat in flour just once. Sorry for the confusion.
Michele says
Could these be frozen? If so before or after they are cooked? Thanks
Iryna says
Hi Michele,
Yes, you can freeze them before frying.
Valya @ Valya's Taste of Home says
That is so good! Brings me childhood memories too every time I make it 🙂
Iryna says
Thank you Valya! It's nice to see fellow Ukrainian here:)