Chicken Kiev

AuthorKathleen GloverCategory, DifficultyIntermediate

Chicken Kiev is a dish that many people is too complicated to make at home. If you follow this recipe you will find that it's as simple as it is delicious!

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients:
 3 tbsp butter
 3 garlic, minced
 2 tbsp parsley, chopped
 2 chicken breasts
 1 cup flour
 2 eggs, beaten
 2 cups seasoned breadcrumbs
 2 cups oil for frying
 salt
 pepper
Directions:
1

In a small bowl, mix together the butter, garlic, and parsley with a fork until fully incorporated. Using a sheet of plastic wrap, wrap up the butter and create a small roll. Refrigerate until needed, at least 10 minutes.

2

Butterfly the chicken breasts and pound them until thin. Season with salt and pepper

3

Place half the garlic butter from the first step into the center of each chicken breast. Roll the chicken up over the butter and then fold the edges down so that the chicken forms a small rounded parcel. If the chicken doesn't stay in this shape, wrap it in plastic wrap and refrigerate for 30 minutes.

4

Meanwhile, preheat oven to 400°F and bring a saucepan of oil to 350°F

5

Set up a dredging station with three bowls. In the first, flour, the next beaten eggs, and the last one with seasoned breadcrumbs.

6

Coat the chicken in flour, then egg, then breadcrumbs.

7

When the oil is the correct temperature, fry the chicken parcels on each side for 1-2 minutes until golden brown. Make sure to start with the gathered side so that it seals.

8

Place the fried chicken on a parchment lined baking sheet and bake for 15-20 minutes or until cooked through completely.

9

Let rest for 5 minutes before serving.

Ingredients

Ingredients:
 3 tbsp butter
 3 garlic, minced
 2 tbsp parsley, chopped
 2 chicken breasts
 1 cup flour
 2 eggs, beaten
 2 cups seasoned breadcrumbs
 2 cups oil for frying
 salt
 pepper

Directions

Directions:
1

In a small bowl, mix together the butter, garlic, and parsley with a fork until fully incorporated. Using a sheet of plastic wrap, wrap up the butter and create a small roll. Refrigerate until needed, at least 10 minutes.

2

Butterfly the chicken breasts and pound them until thin. Season with salt and pepper

3

Place half the garlic butter from the first step into the center of each chicken breast. Roll the chicken up over the butter and then fold the edges down so that the chicken forms a small rounded parcel. If the chicken doesn't stay in this shape, wrap it in plastic wrap and refrigerate for 30 minutes.

4

Meanwhile, preheat oven to 400°F and bring a saucepan of oil to 350°F

5

Set up a dredging station with three bowls. In the first, flour, the next beaten eggs, and the last one with seasoned breadcrumbs.

6

Coat the chicken in flour, then egg, then breadcrumbs.

7

When the oil is the correct temperature, fry the chicken parcels on each side for 1-2 minutes until golden brown. Make sure to start with the gathered side so that it seals.

8

Place the fried chicken on a parchment lined baking sheet and bake for 15-20 minutes or until cooked through completely.

9

Let rest for 5 minutes before serving.

Chicken Kiev

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