The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is keep firmly in place. Yep, it’s that easy! {Bonus no deep frying option provided}
Chicken Kiev
Stuffed things are good things. Dumplings. Profiteroles. Samosas. The anticipation of cutting into something that looks so plain and unassuming on the outside to reveal something wickedly good on the inside, is like opening a tantalising birthday present. Of all the stuffed chicken dishes in this world, Chicken Kiev is surely the king of them all! Stuffed with rich garlic butter, this Russian beauty is all kinds of incredible. Cutting through that crunchy, golden breadcrumb crust and into the juicy chicken flesh, a river of molten butter oozes from the meat across your plate – it’s a heart-stopping moment of joy that few things in this world can rival. In fact, right now I can’t think of anything that does!!!
What goes in Chicken Kiev
Garlic butter stuffing for Chicken Kiev
Here’s what you need to make the garlic butter that goes inside Chicken Kiev:
Butter – Of course! Softened and unsalted;Garlic – Finely minced using a knife or using a garlic crusher;Salt; andParsley – Finely chopped.
Crumbed chicken for Chicken Kiev
And here’s what you need to make the crumbed chicken:
Chicken breast – The best cut for pounding into a large, flat “sheet” used to roll up the garlic butter;Panko breadcrumbs – Better than ordinary breadcrumbs because they’re slightly larger pieces which yield a better crunch!Flour and egg – The binding agents to make the breadcrumbs stick to the chicken.
How to make Chicken Kiev
It’s as straightforward as it comes: Do you have to deep fry?? For a true Kiev experience, yes you do. BUT for the very best full baked no-fry option using a much loved breadcrumb toasting method used in this Chicken Tenders recipe, see Note 6 of the recipe card!
Part 1. Garlic butter stuffing for Chicken Kiev
Part 2. Stuffing the Chicken Kiev
Part 3: Coating and cooking
The Kiev looks so quiet and unassuming, out of the oven!! But then you cut into it. A small dribble of butter starts leak out … Refrigerate until firm, then cut lengthwise into 2 pieces. Now pound the chicken using a meat mallet (or rolling pin, can, truncheon or other tool of choice) until it is 0.5cm / 0.2″ thick. In a perfect world, you’d achieve a neat rectangle shape. But the world is not perfect. So if you’re like me, you’ll end up with scrappy bits and a wonky shape, and that’s totally ok. Just be careful not to tear the chicken. But if you do, don’t worry, we will patch it up to keep all that golden garlic butter goodness inside! For a no-deep fry option, see Note 6 of the recipe (it involves oven toasting breadcrumbs, simple and highly effective!); and …. keep cutting and the dribble turns into a butter torrent as you cut all the way through! ↓↓↓ That moment when the butter spills out of the chicken and all over your plate like a self-saucing chicken dinner is one of the most satisfying food moments you’ll ever experience. It might be retro, but food this good will NEVER go out of fashion, for good reason! Serve this decadent chicken dish with a big leafy salad tossed with a simple salad dressing. If you want to go all out, do as I’ve done and add a side of Mini Potato Dauphinoise! Though if that’s not within your reach or time constraints are inhibiting you, at least add a side of mashed potato or crusty bread as the perfect vehicles for mopping. Enjoy! – Nagi x
Watch how to make it
10 mouth-watering ways with chicken breast
Life of Dozer
On the move…again!!! Getting a little renovations done, and I fully intended to live through it. However, I was strongly advised against it by “everybody” so I’m moving out for the duration of the build. Dozer started to express concern when he saw his toys being boxed up…….
