Chicken Kiev is a stuffed chicken, native dish of Ukraine.

Chicken Kiev

Recipe by Shoba ThyaralaCourse: MainDifficulty: Easy

Servings

servings

Cooking time

hour

minutes

Chicken Kiev is a dish made of chicken fillet flattened, slit and stuffed with cold garlic butter, then coated with eggs and bread crumbs. It is either fried or baked. This is an Ukrainian ( Russia) dish which is very popular in UK and Ireland. In Britain, Marks & Spencer was the first company to introduce the Chicken Kiev in their ready meal section. It still remains popular in the UK, being readily available in supermarkets and served in some restaurant chains.

Ingredients

Chicken – 4
Eggs – 2
Plain Flour – ¾
Panko Bread crumbs – 1 ½
Oil – for deep fat frying
Black Pepper Powder – 1-2 tsps.
Salt – to taste
Kiev Butter
Butter – 8 tbsps.
Garlic cloves – 4
Lemon Juice – 1 tbsp.
Fresh Parsley – 2 tbsps.
Black Pepper Powder – 1 tsp.
Salt – ½ tsp.

Directions

Garlic Butter

Bring the butter to room temperature. Chop the garlic and parsley.
In a mortar and pestle, smash the garlic and parsley completely.
Add the smashed mixture to the butter along with lemon juice, salt and pepper.
Leave the combined mixture of garlic butter in the fridge to firm up.
To make Chicken Kiev
Remove the chicken inners if there are any attached to the chicken breasts.
Take the chicken breast and flatten using a food hammer.
Make as slit in the center of the chicken to stuff the refrigerated garlic butter.
Remove prepared butter from the refrigerator and place 1- 2 tablespoons of butter in the center of the chicken breast. (the filling depends on the size of the chicken).
Apply salt and pepper powder on the topside of the chicken.
Now cover the chicken breast with flour, then dip into the beaten eggs and then coat with panko breadcrumbs.
Heat oil in a saucepan and gently drop the coated chicken breast into the oil. Ensure the oil is at medium to hot temperature.
Gently flip the side and fry on both sides until it turns golden brown color.
For Baking the chicken kiev:
On a baking tray, layer on top with a baking paper, place the prepared chicken on top.
Pre heat the oven to 400°F / 205° C . Place the tray in the preheated oven. Spray oil on top of the coated chicken to keep it moist and to avoid for it to dry on top.
Bake at 400°F / 205°C for about 50 minutes.
One can determine if the chicken is baked all the way to the center of the chicken either with a food thermometer or by making a small incision in the center and check if the chicken is white color inside. If it is still pink, bake it little longer. To ensure the chicken is baked to the best is that the ideal temperature should be 165°F / 75°C or higher.
When the chicken is fried or baked, serve it with your favorite vegetables and potato.