Photo: Chicken Kiev Recipe
Ingredients
- 2 sticks unsalted butter, softened
- 3 tablespoons finely chopped fresh tarragon
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground pepper
- 6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
- 1 cup all-purpose flour
- 4 large eggs
- 1 tablespoon dijon mustard
- 2 cups panko (Japanese breadcrumbs)
- Vegetable oil, for frying
Directions
Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
Photograph by Con Poulos
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By musicbean
AK
on May 22, 2012
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Was kinda scared to try this recipe because of prep time needed. But I made the butter a week ahead, rolled the chickens the day before, and when the time came to cook them, everything went rather quick.
It's delicious! I did not salt or pepper the chickens before coating them and glad I didn't as in general, they came out salty enough. Also used regular home-made breadcrumbs as didn't have any panko.
I only give it four stars because damn, that's a lot of butter!!!!!! Kept looking for the nutritional information on this -- would like to create a less fattening version.
By Ragdoll21
texas
on February 29, 2012
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AMAZING. When I frist read the recipe I reallying didn't want to do it cause of the time and prepration.. But I decided to give it a try, the end result was AMAZING. I will definately make it again
By klamkin177
Fellsmere, Fl
on January 10, 2012
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This recipe was excellent! I've only ever had frozen chicken kievs, so this was a real treat. The butter was simple and easy to make. I blended half fresh herbs with half dried, (only because I did not have 3 tablespoons worth of each Next time for heat, I'd add some cayenne to the mix.
The overall proccess seems long, but I actually was abled to cut off some of the cooling time. I pretty much cut the refrigeration/freezer time to about 30 minutes in each application. I also did not use all the herb butter. Some of my chicken breasts weren't large enough. I melted the leftovers in a saucepan and used it for anyone who wanted and extra dose.
The chicken came out beautifully browned and super moist inside. My family is still raving about it this morning! Great recipe. This is definately now a family classic.
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