Chicken à la Kiev is a classic dish that features a chicken breast pounded thin, stuffed with a flavorful garlic herb butter, then breaded and fried to golden perfection. This dish is known for its crispy exterior and the delightful burst of melted butter when cut into.
The origins of Chicken à la Kiev are somewhat disputed, with claims from both French and Russian culinary traditions. It is believed to have been popularized in the mid-20th century, particularly in American and European restaurants. The dish combines the elegance of French cooking techniques with the hearty flavors of Eastern European cuisine.
Chicken à la Kiev
Ingredients
For the Garlic Herb Butter:
- 6 tablespoons 90g unsalted butter, softened
- 2 teaspoons parsley finely chopped
- 2 garlic cloves very finely minced (2 teaspoons)
- 1/4 teaspoon salt skip if using salted butter
For the Chicken:
- 4 boneless skinless chicken breasts (about 220-250g each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 egg lightly whisked
- 1 cup panko breadcrumbs
- Oil for frying canola or vegetable oil, about 1 liter
For Serving:
- Fresh parsley finely chopped (garnish)
- Lemon wedges optional
Instructions
Step 1: Prepare the Garlic Herb Butter
- In a small bowl, mix the softened butter with parsley, minced garlic, and salt until smooth.
- Spread the butter mixture onto a piece of parchment paper, shaping it into a 10 x 6 cm (4 x 2.3 inch) rectangle. Refrigerate until firm, then cut lengthwise into 4 pieces.
Step 2: Prepare the Chicken
- Lay each chicken breast flat on your work surface. Butterfly the chicken breast by slicing it horizontally, then open it like a book.
- Place the chicken breast between two pieces of plastic wrap or parchment paper and pound it to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
- Season both sides of the chicken breast with salt and pepper.
Step 3: Assemble the Chicken Kiev
- Place a piece of the chilled garlic herb butter in the center of each pounded chicken breast.
- Fold the sides of the chicken over the butter, then roll it up tightly to enclose the butter completely. Secure with toothpicks if necessary.
- Place the rolled chicken breasts in the freezer for about 30 minutes to firm up.
Step 4: Bread the Chicken
- Set up a breading station with three shallow bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Dredge each chicken roll in the flour, shaking off any excess. Dip it into the egg, then coat it with panko breadcrumbs, pressing gently to adhere. Repeat the process for a thicker coating if desired.
Step 5: Fry the Chicken
- Heat oil in a deep pan or Dutch oven to 175°C (350°F). Carefully lower the breaded chicken rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Transfer the fried chicken to a baking sheet and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Step 6: Serve
- Remove the toothpicks from the chicken rolls and let them rest for a few minutes before serving.
- Garnish with chopped parsley and serve with lemon wedges if desired.
Tips and Information
- Freezing the Butter: Freezing the butter helps it stay firm during the rolling and cooking process, ensuring it doesn’t leak out.
- Breading: For an extra crispy coating, double-dip the chicken in the egg and breadcrumbs.
- Serving Suggestions: Serve Chicken à la Kiev with mashed potatoes, steamed vegetables, or a fresh green salad.
Preparing Chicken à la Kiev at home allows you to enjoy this classic dish with fresh, high-quality ingredients. Whether you’re familiar with traditional Eastern European cuisine or exploring it for the first time, Chicken à la Kiev is a dish that will surely delight your taste buds.