While Chicken Kiev* is popular throughout the west, this delicious dish originally hails from Ukraine. Chicken Kiev has been impressing dinner guests for ages, with its crunchy, golden breadcrumb crust and its molten butter filling. However, it’s not exactly a quick and easy chicken recipe to prepare – until now.
Frankly, I don’t love to cook, especially not after working all day. I’m certainly not a fan of time-consuming and multi-step recipes. I prefer easy dinner recipes. What I am good at, though, is following clear directions. When I do so and the recipe comes out well, then I am likely to repeat the recipe and pass it on to friends and family. I hope you feel the same about this easy Chicken Kiev recipe!
Prep Time: 25 minutes plus 5 minutes for freezing
Cook Time: 10 minutes
Total Time: 40 minutes
- 4 boneless, skinless chicken breast halves (approximately 6 ounces each), lightly pounded
- 1 stick unsalted butter, softened
- 2 tablespoons chips, finely chopped
- 2 tablespoons dill, finely chopped
- all-purpose flour, for coating
- 3 large eggs, beaten
- 1 1/2 cups panko breadcrumbs, crushed
- extra virgin olive oil, for frying
Here’s how to make it:
- Carefully cut a “pocket” into the side of each chicken breast and season with salt and pepper. The pocket will hold the butter (and is a time saver!). In a small bowl, blend the butter, dill and chives and then season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed. (Note: This herb butter is more traditionally Ukrainian than many western variations of the recipe.)
- Coat the chicken in flour and shake off any excess. Put the eggs and breadcrumbs in two separate bowls and season with salt and pepper. Dip the chicken in the eggs first and then in the breadcrumbs (this will “seal” the pockets). If there are any open pocket areas, dab them with egg and then sprinkle them with breadcrumbs.
- Place the chicken on a baking sheet and freeze for 5 minutes.
- Heat about a 1/2 inch of olive oil in a large skillet until shimmering. Add the chicken and fry over moderate heat, turning once or twice, until cooked through and golden on both sides, approximately 8 minutes.
- Transfer the chicken to plates and top with the remaining herb butter.
*AP Stylebook has changed its style for the capital of Ukraine to Kyiv, in line with the Ukrainian government’s preferred transliteration to English and increasing usage. Ukrainians call their capital “Kyiv” (kee-yiv), while the Russian version is “Kiev” (kee-yiv). Here’s what you should know about the spelling of Kyiv vs. Kiev. Here at 30Seconds, we generally use the preferred Ukrainian spelling; However, per AP Style, the food dish remains known as Chicken Kiev.
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