I was a little apprehensive with my attempt to make Chicken Kiev – would I be able to ensure that all the butter is securely enveloped and won’t sneak out of a gap in the chicken ? Will I be able to fry the chicken fillets so they come out crispy and crunchy, not greasy, without burning myself (or letting the oil bubble over and ruin a saucepan like my first disastrous attempt at fish and chips)?
A lot of recipe research and I ended up with the recipe below.
Final verdict – some of my chicken fillets didn’t flatten to nice even shapes, so I didn’t wrap the chicken around the butter well enough on some of them, so some leaked out while roasting (boo). I had to finish off the chicken in the frying pan as it was still not golden brown after 18 minutes in the oven, and I didn’t want to overcook the chicken in the oven. I think the panko helped to keep the outside crispy though, and the chicken meat was tender and juicy. Not sure I’d try making Chicken Kiev again in a hurry, but I would consider just frying the crumbed chicken fillets and serve them with a drizzle of herbed garlic butter and a squeeze of lemon juice.
Ingredients (for four)
- 2 Skinless boneless chicken breasts (1 single breast per serving)
- 100g butter
- 3 cloves garlic
- 2 tbl fresh tarragon
- 1 tbl fresh lemon juice
- 1 egg
- 3 tbl plain flour
- 1 cup breadcrumbs (I used Japanese panko)
- Oil for shallow frying
- Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing bowl until thoroughly combined. Some of the lemon juice may remain separate from the butter. Mound the butter on a piece of plastic wrap and mold into a log. Cover completely in plastic wrap and refrigerate until hard
- Preheat the oven to 200C/400F/Gas 6
- Flatten the chicken breasts between plastic wrap with a rolling pin until they are about 1/3 inch thick. Don’t mangle them – just get them on the slender side
- Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and one with the bread crumbs.
- Remove the hardened butter from the refrigerator and slice into four equal portions (each piece should be a little less long than the chicken breast is wide). Place a piece of butter towards one end of each chicken breast and then roll the meat up tightly round the butter. Tuck in the edges and any stray bits as you roll. Press firmly together
- Dredge each chicken roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure everything is well coated. Place the chicken rolls on a plate and refrigerate for 1/2 hour before frying
- Heat the oil in a frying pan and fry the chicken breasts on all sides until lightly browned. Transfer chicken to a wire rack and bake in the oven for 18-20 minutes, or until golden-brown and completely cooked through
- I served mine with steamed broccolini but you can serve it with any vegetable that would work with that herby garlic butter