Recipe courtesy of Jeff Mauro
Chicken Kiev with Peas and Carrots
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- Level: Intermediate
- Total: 2 hr 10 min (includes freezing time)
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 987
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 9 g
- Sugar
- 13 g
- Protein
- 78 g
- Cholesterol
- 399 mg
- Sodium
- 1329 mg
This recipe was inspired by the Market Day school-based fundraising co-op that my mom would order from when we were kids. We always had a box of Chicken Kiev in the freezer, ready for the oven and ready to be split open for that amazing butter reveal. If you do all the steps right, and compress and chill the butter-filled chicken, you will achieve maximum butter explosion.
- Level: Intermediate
- Total: 2 hr 10 min (includes freezing time)
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 987
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 9 g
- Sugar
- 13 g
- Protein
- 78 g
- Cholesterol
- 399 mg
- Sodium
- 1329 mg
Ingredients
Compound Butter:
Chicken:
Dredging:
Peas and Carrots:
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Directions
Special equipment:
a deep-fry thermometer- For the compound butter: Mix the butter, honey, mustard, salt, pepper and parsley, if using, in a bowl with a hand mixer until fully incorporated. Reserve 2 tablespoons compound butter for the peas and carrots. In a piece of plastic wrap, scoop the remaining butter and form into a 3-inch square. Wrap tightly and freeze for 1 hour.
- For the chicken: Butterfly the chicken and lightly pound to an even thickness, then sprinkle both sides with salt and pepper.
- For the dredging: Set up stations: breadcrumbs in one bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper, eggs with Dijon in another and flour with 1/4 teaspoon salt and 1/8 teaspoon pepper in the last.
- Unwrap the butter and cut into 4 pieces. Place the chicken breast cut side up on a work surface. Place a piece of butter in the center. Roll the bottom edge of the chicken over the butter, then fold in the sides and continue to roll to form neat, tight packages. Repeat with the other chicken breasts. Wrap each piece tightly in plastic wrap and freeze for 30 minutes to allow the edges to seal.
- Meanwhile, heat 4 inches olive oil in a Dutch oven to 375 degrees F and preheat the oven to 375 degrees F with the oven rack in the middle position.
- Remove the chicken from the freezer and dredge one chicken package at a time in the flour first, eggs second and then the panko, pressing gently to help it adhere to the chicken. Place on a wire rack set over the baking sheet seam side up. Repeat with the remaining pieces of chicken.
- Fry the chicken until golden brown, 2 to 3 minutes per side, then remove to a wire rack lined baking tray.
- Bake, seam side up, until an instant-read thermometer inserted in the center registers 165 degrees F, 10 to 15 minutes.
- For the peas and carrots: Meanwhile, heat a medium saute pan over medium heat and add the frozen peas and carrots. Cook until warmed through, 4 to 5 minutes, then add the reserved compound butter and season with salt and pepper. Sprinkle with the parsley and serve.
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