Golden Butter Chicken Bundles

Chicken Kiev Recipe 🍗🇷🇺

Overview:

Chicken Kiev is a classic dish originating from Russian cuisine, also popular in European culinary circles. This recipe combines tender chicken breasts with a flavorful herb butter center, creating a delightful blend of textures and tastes. With a golden crispy exterior and a burst of herb-infused butter with every bite, Chicken Kiev is sure to impress your guests or make any dinner special.

• Preparation Time: 5 minutes
• Cooking Time: 48 minutes
• Total Time: 53 minutes
• Servings: 12
• Cuisine: Russian, European
• Category: Lunch/Snacks
• Keywords: Chicken, Poultry, Meat, Russian, European, High Protein, High In…, Winter, < 60 Mins, Oven, Easy

Ingredients:

• 1 cup butter, softened
• 2 tablespoons parsley, finely chopped
• 1 1/2 teaspoons dried tarragon leaves
• 1 tablespoon chives, minced
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 5 eggs, beaten
• 2 cups bread crumbs
• Vegetable oil, for frying

Instructions:

1. Prepare Herb Butter:

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   • In a small bowl, combine softened butter, finely chopped parsley, dried tarragon leaves, minced chives, minced garlic, salt, and pepper. Mix until well blended.

2. Shape and Freeze Herb Butter:

   • Place a piece of aluminum foil on a flat surface.
   • Spoon the herb butter mixture onto the foil and shape it into a 4-inch square.
   • Wrap the foil around the butter square and freeze until firm, approximately 30-40 minutes.

3. Prepare Chicken Breasts:

   • Place each chicken breast between two sheets of plastic wrap.
   • Using a meat mallet or rolling pin, gently pound the chicken breasts until they are about 1/4-inch thick.

4. Assemble Chicken Kiev:

   • Remove the herb butter square from the freezer and cut it into 12 equal pieces.
   • Take one piece of frozen herb butter and place it in the center of each flattened chicken breast.
   • Fold the chicken over the butter, ensuring that the butter is completely sealed inside.
   • Secure the edges of the chicken with wooden picks to prevent the butter from leaking out during cooking.

5. Coat Chicken:

   • Roll each stuffed chicken breast in all-purpose flour until evenly coated.
   • Dip the floured chicken breasts into the beaten eggs, ensuring they are fully coated.
   • Roll the chicken in bread crumbs until evenly coated, pressing gently to adhere the crumbs to the surface.
   • Repeat the flour, egg, and breadcrumb coating process for all chicken breasts.

6. Fry Chicken Kiev:

   • Heat 3-4 inches of vegetable oil in a deep fryer to 340°F (170°C).
   • Carefully place 3 pieces of coated chicken into the hot oil, ensuring they are not overcrowded.
   • Fry the chicken until deep golden brown and cooked through, approximately 8 minutes, turning if necessary to ensure even cooking.
   • Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil.
   • Repeat the frying process with the remaining chicken breasts.

7. Serve:

   • Transfer the cooked Chicken Kiev to a serving platter.
   • Garnish with fresh parsley or lemon wedges if desired.
   • Serve hot and enjoy the delicious flavors of this classic dish!

Nutritional Information (Per Serving):

• Calories: 505.8
• Fat: 31.8g
  • Saturated Fat: 14.4g
• Cholesterol: 211mg
• Sodium: 582.1mg
• Carbohydrates: 17.3g
  • Fiber: 1g
  • Sugar: 1.2g
• Protein: 36g

Tips:

• Ensure the herb butter is fully sealed inside the chicken to prevent it from leaking out during frying.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
• For a healthier alternative, you can bake the Chicken Kiev in the oven instead of frying. Simply preheat the oven to 375°F (190°C) and bake for 25-30 minutes, or until golden brown and cooked through.
• Serve the Chicken Kiev with your favorite side dishes such as mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
• This recipe can be prepared in advance and stored in the refrigerator until ready to cook. Simply follow the instructions up to the coating step, then cover and refrigerate until needed. Allow the chicken to come to room temperature before frying or baking.