Description
Chicken Kiev with Garlic Butter is a classic dish featuring tender chicken breasts stuffed with a flavorful garlic and parsley butter, breaded, fried to golden perfection, and then baked to ensure juicy, well-cooked meat. This recipe combines the richness of garlic butter with crunchy panko coating, making it an impressive yet approachable meal.
Ingredients
Scale
For the Garlic Butter Filling:
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
For the Chicken:
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving:
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine softened butter, chopped parsley, minced garlic, and salt until well mixed to create the flavorful filling.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper and shape it into a rectangle approximately 10×6 cm. Refrigerate until firm, then cut into two equal batons lengthwise for stuffing.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper. Use a meat mallet to gently pound each breast to an even thickness of about 0.5 cm. Season both sides with salt and freshly ground black pepper.
- Stuff and Roll the Chicken: Place one butter baton in the center of each flattened chicken breast. Fold the sides over the butter, then roll tightly ensuring the seam is on the underside. Wrap each roll tightly in cling film, twisting the ends to form firm logs.
- Freeze the Rolls: Freeze the wrapped chicken rolls for 30 minutes until firm but not fully frozen to help maintain shape during cooking.
- Bread the Chicken: Set up three bowls with flour, whisked egg, and panko breadcrumbs. Remove the chicken from cling film. Coat rolls first in flour, shaking off excess, then dip in egg, allowing excess to drip, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Freeze Again to Firm: Return the breaded chicken rolls to the freezer for another 30 minutes to ensure they hold shape while frying.
- Fry the Chicken: Preheat the oven to 180°C (350°F). Heat canola or vegetable oil in a heavy-based pot to 190°C (375°F). Carefully fry the chicken rolls, cooking each side for 2-3 minutes until golden brown and crisp.
- Bake to Finish Cooking: Transfer the fried chicken to a rack set over a baking sheet and bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest and Serve: Allow the chicken to rest for 2 minutes after baking. Garnish with finely chopped parsley and serve hot for an indulgent main course.
Notes
- Ensure the garlic butter is well chilled before stuffing to prevent it from leaking during cooking.
- Pounding the chicken breasts to an even thickness helps in cooking them evenly and makes rolling easier.
- Freezing in stages helps maintain the shape and prevents the butter from melting out during frying.
- Using panko breadcrumbs gives a crispier coating compared to regular breadcrumbs.
- Check internal temperature with a meat thermometer to ensure safe cooking.
- Serve with a side of steamed vegetables or mashed potatoes for a complete meal.
