Chicken Kiev, A Comfort Classic.
Hello Kindness,
I’m sharing with you the Chicken Kiev recipe. This dish feels appropriate as a homage to the city of Kyiv, and the Ukrainian people who are fighting for their freedom and lives at the moment. I still can’t make sense how the poisonous greed of one person ruins the lives of many in Ukraine and also in Russia. Besides praying and donating, sharing comfort through food is the only thing I feel right to do at the moment. I really wish peace will be on the horizon soon.
Jump to Recipe here
Normally I like to buy a whole chicken, and divide the parts up for different recipes throughout the week. This week, I cooked up some Chicken Kyiv with the breasts, stuffed with delicious compound butter made of garlic, dill, chives, lemon zest, parsley and salt. The butter seeped through the plain meat to make it moist, juicy and so tasty
The origin of the dish is disputed, but we know it is popular in post-Soviet states. I remember having Chicken Kyiv quite a few times when I was younger, in a pretty well-known European cafe in my hometown. The menu was from all over Europe, but for me, it was always between Chicken Kyiv or Chicken Cordon Bleu. I certainly didn’t know the former was named after a town in Ukraine. But I loved the surprise factor rolled inside the meat, they added mozzarela cheese to Chicken Kyiv too. The cafe made the plate looked fancy with a serving of mashed potatoes, and matchstick shaped vegetables. This recipe was from the recollection of that memory, and some combinations of herb that I thought would taste nice. My husband already requested me to make it again soon.
Chicken Kyiv served with mashed potatoes, and steamed vegetables.
I love how Chicken Kyiv can be easily served with salads, steamed vegetables, roast/mashed potatoes and look like a 5-star restaurant menu, even though it is simpler to make than you think. A delicious herb butter flavoured the chicken and makes a moorish gravy.
Chicken Kiev
Ingredients
- 2 pcs of Chicken Breasts
- Pinch of salt
- Pinch of black pepper
- 1 egg whipped
- 11/2 cup of breadcrumbs
- 1 cup of frying oil
- 2 Tbsp of Herb Compound Butter
- 1 Lemon
- 1 stick of butter at room temprature
- 1 Tbsp of dill
- 3 Tbsp of chopped parsley
- 2 Tbsp of chopped chives
- 3 cloves of garlic, minced
- 1 Tbsp Lemon zest
- 1 Tbsp of Lemon Juice
- 1 tsp of salt
Instructions
- Mix all the fresh herbs, lemon juice, garlic, and salt with the room temperature butter.
- Place the butter in parchment paper and shape it into a log.
- Chill in the fridge to solidify.
- Butterfly the chicken breasts lengthwise, and pound it to even thickness
- Place the chicken breast on top of a plastic wrap.
- Season both sides with a generous amount of salt and pepper.
- Add the chilled compound butter in the middle of the chicken and wrap the meat around it to seal the compound butter by bringing all the edges of the wrap toward the centre.
- Tighten the wrap, and chill the meat in the fridge to set for at least 30 minutes.
- Cover the chicken with flour evenly, then dip it into an egg wash and coat it evenly with bread crumbs.
- Wrap it in a saran wrap once again to set, chill for another 30 minutes.
- Preheat the oven for 375 F.
- Heat the oil and pan fry the chicken, seam side down first to seal for a minute and then turn it around and cook the other side for another minute.
- Move to a baking sheet and cook for approximately 14 -15minutes until the internal temperature reach 165F.
- Let it rest for 5 minutes before serving it.
- Enjoy!
We served it with simple steamed vegetables and mashed potatoes. I do think when you have fresh quality ingredients, you don’t have to do too much, the ingredients speak for themselves.
A squeeze of lemon add a beautiful contrast to the buttery gravy. Tag me on instagram if you try this recipe.
Xx,
M
