Chicken Kyiv
Crispy breaded chicken breast with a molten garlic-herb butter centre that oozes when you cut in — a retro classic reborn.
Details
Ingredients
- 4 large boneless skinless chicken breasts
- Garlic Butter:
- 80g butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper
- Breading:
- 1/2 cup plain flour
- 2 eggs, beaten
- 1.5 cups panko breadcrumbs
- 2 tbsp vegetable oil
Instructions
- 1
Make garlic butter: Mix butter, garlic, parsley, dill, lemon juice, salt, and pepper. Roll into 4 small logs and freeze for 15 minutes until firm.
- 2
Cut a deep pocket into each chicken breast (or butterfly and pound thin). Insert a frozen butter log. Fold and press the chicken closed firmly.
- 3
Dredge each stuffed breast in flour, then beaten egg, then panko breadcrumbs. Double-coat by dipping in egg and breadcrumbs again.
- 4
Heat vegetable oil in an oven-safe skillet. Brown chicken for 2-3 minutes per side until golden.
- 5
Transfer to a 200°C (400°F) oven and bake for 18-20 minutes until the chicken is cooked through (74°C / 165°F internally).
- 6
Rest for 3 minutes before serving. The butter will ooze when cut.
About This Recipe
The ultimate culinary marvel of the mid-20th century, Chicken Kyiv stands as a testament to sophisticated European comfort food, a dish whose origins, though often debated between Ukrainian, Russian, and French influences, consistently point to its status as a celebratory centrepiece. What truly elevates Kyiv from a simple breaded chicken cutlet is its legendary molten heart: a rich emulsion of softened butter, pungent garlic, fresh parsley, and bright dill, seasoned with a hint of lemon and pepper. The skill lies in ensuring this butter remains perfectly encased, achieved through meticulous pounding of the chicken breast into a thin escalope, followed by a precise rolling technique that forms a tight, leak-proof cylinder. A crucial double-breading, beginning with flour, then egg, and finally panko breadcrumbs, creates an impenetrable, shatteringly crisp exterior upon frying. This not only provides textural contrast but also seals in the precious garlic butter, ensuring that iconic eruption when cut. While traditionally pan-fried, variations sometimes include baking for a lighter touch, or even a blend of herbs like chives or tarragon. Serve this golden masterpiece with a simple squeeze of fresh lemon, alongside creamy mashed potatoes or a crisp green salad to balance its decadent richness.
Tips & Tricks
- • To prevent the garlic butter from leaking during cooking, roll the seasoned butter into small logs and freeze them solid before enclosing in the chicken. Ensure the chicken is tightly sealed around the butter and the double breading creates an even, robust coating.
- • For a subtle flavour twist, try adding finely grated Parmesan cheese to the garlic butter, or substitute dill with fresh tarragon for an anise-like note. Gluten-free panko breadcrumbs can also be used for a dietary adaptation.
- • Chicken Kyiv can be prepared up to the breading stage and frozen for up to 2 months; cook directly from frozen, adding 10-15 minutes to the baking time. Reheat cooked Kyiv gently in an oven to maintain crispness and prevent the butter from over-melting.
- • Serve Chicken Kyiv with a vibrant side of steamed green beans or asparagus, and a generous wedge of lemon to cut through the richness. A light, crisp white wine like a Sauvignon Blanc or Pinot Grigio makes an excellent pairing.
Nutrition Facts
Per serving (approximate)