Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try?
Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
What makes this so challenging is that you can’t really cut, or poke into the Kiev to check for doneness. That would release the garlic-parsley butter prematurely, and be anticlimactic, to say the least. So, we go blindly by time. There are also variables like breast size, freezer temps/time, and oven crowding to deal with.
However, if you use 8-oz breasts, and freeze exactly as shown here, then after a 2 to 3 minute deep-frying, these should take about 15-17 minutes to bake. The good news is that you have a few minutes after that before the meat gets noticeably drier, so you can give it a little extra time if it seems like it needs it.
One rule great of thumb is to listen for the butter. These are generally done when the garlic butter inside is hot enough to be forced out through the seams on the bottom, and when that happens you’ll hear a sizzle, and maybe see some butter leaking on to your pan. This is usually time to pull them out, and let them rest five minutes.
If you’re cooking more than four of these, make sure they are well spaced, and give them a few extra minutes. If I do these for a larger group, I always do a few extra, so I can cut into one and double-check. Don’t worry, it will be our secret.
Anyway, if you’re feeling brave, and want to enjoy something named after a place sort of near where they are holding the Winter Olympics, then I hope you give this amazing chicken Kiev recipe a try soon. Enjoy!
For 4 portions chicken Kiev:
For the butter:
2 cloves garlic, finely crushed
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
pinch of salt
4 large (8-oz) boneless skinless chicken breasts
1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot
*Bake at 400 degrees F. for 15 minutes or until cooked through
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