Tuesday, November 24, 2020

Chicken Kievs


Chicken Kievs

Chicken Kiev is a dish worthy of drool straight from Eastern Europe. You wrap the chicken around a delicious inside of garlic butter before dredging it into the breadcrumbs and flour, ensuring the perfect crispy exterior.


  • 1 egg
  • 1/4 tsp. Pepper
  • 2 garlic cloves, grated
  • 1/4 cup flour
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, fine
  • 1/4 cup chopped parsley
  • 1 tbsp. water
  • 1/2 teaspoon garlic powder
  • 1/4 tsp. Paprika
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 pounds. boneless, skinless chicken breasts (4-6)
  • 1/4 cup olive or canola oil


First, to prepare the filling, combine the softened butter, parsley, grated garlic, oregano, salt and pepper in a bowl.

Then, tour the mixture onto a piece of plastic wrap and form a log. Wrap tightly and place in the freezer for at least 15 minutes.

Mash the chicken breasts between two pieces of plastic wrap or parchment paper until they are evenly thick. Place the chicken on a baking sheet lined with parchment paper.

Remove the butter filling from the freezer and cut it into 4-6 strips, depending on how many chicken breasts you have.

Lay a strip on the wide edge of one of the chicken pieces. Roll the chicken around the butter. If desired, secure with toothpicks. Repeat with each piece of chicken.

Place the parchment-lined baking sheet with the chicken rolls in the freezer for 15 minutes.

Meanwhile, preheat the oven to 400F and prepare the breadcrumbs as follows.

Place three bowls on your counter. For one, add flour and 1/2 teaspoon of salt. To another, add the egg and water and whisk. To the third, add the remaining salt, panko, garlic powder and paprika.

Once the chicken has cooled, heat a heavy-bottomed pan or Dutch oven over medium-high heat.

Roll the chicken in flour first, then the egg mixture and finally the panko mixture, coating each chicken roll.

Once all the chicken rolls are coated, measure the oil into the hot pan and swirl it around. Add the chicken rolls and cook for about 3 to 5 minutes per side or until the breadcrumbs are golden brown.

Remove the chicken from the oil and place it on a baking sheet with a wire rack. Place in the oven and bake for about 15 to 18 minutes, or until a digital thermometer reads 165F inside.

Rest 7-10 minutes before serving. Happy Cooking Time.