Chicken Kiev

Total Time:
2 hr 55 min
2 hr 30 min
25 min

4 main course servings

  • 8 tablespoons unsalted butter, softened at room temperature
  • 2 1/2 teaspoons minced fresh chives
  • 1 1/2 teaspoons minced flat-leaf parsley leaves
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Pinch of cayenne
  • 4 skinless, boneless chicken breast halves (about 2 1/2 pounds)
  • Kosher salt plus 1 teaspoon
  • Freshly ground black pepper
  • 2 cups fresh breadcrumbs
  • 1/2 teaspoon dried thyme
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • Vegetable oil for frying
  • Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne.

  • On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm.

  • Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken.

  • Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts.

  • In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper.

  • Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12.

  • In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate.

  • Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter!

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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