Ingredients
1/2 c. (1 stick; 113 g.) butter, softened
2 cloves garlic, grated
Zest of 1 lemon
1 tbsp. finely chopped fresh basil
1 tbsp. finely chopped fresh tarragon
2 tsp. dried parsley
Kosher salt
White pepper
4 skinless, boneless chicken breasts (about 12 oz. total)
Kosher salt
White pepper
1 c. (120 g.) all-purpose flour
1 tsp. smoked paprika
2 large egg
1 c. (142 g.) plain bread crumbs
Vegetable oil, for frying (about 3 c.)
Roasted red potatoes, for serving
Preparation
Step 1In a medium bowl, mix butter, garlic, lemon zest, basil, tarragon, and parsley; season with salt and white pepper. Set aside until ready to use.
Step 1Place chicken between 2 pieces of parchment. Pound with a meat mallet or heavy skillet until 1/4" to 3/4" thick; season chicken on both sides with salt and white pepper. Step 2Place 2 tablespoons compound butter in center of each chicken breast. Roll chicken over butter, tucking in sides to enclose completely ( you can insert toothpicks to help hold seams together).Step 3In a shallow bowl, mix flour and paprika. In another shallow bowl, beat egg to blend. In a third shallow bowl, place bread crumbs. Roll chicken in flour mixture, then in egg, then in bread crumbs. Transfer chicken to a sheet tray and freeze until frozen, 30 minutes.Step 4Preheat oven to 375°. Into a large heavy skillet fitted with a deep-fry thermometer, pour oil to a depth of 1" to 2" and heat over medium heat until thermometer registers 350°. Fry chicken, turning occasionally, until golden brown, 2 to 3 minutes per side.Step 5Transfer chicken to individual pieces of foil. Loosely fold foil around chicken and arrange on a sheet tray (the foil will catch any butter drippings in case there’s leakage). Bake chicken until an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.
Somehow chicken kyiv (Ukrainian) or chicken kiev (Russian) became a prominent dish in 19th to 20th century Eastern Europe. It’s likely the French were an influence in this part of the world (hence the butter), curating a dish made of chicken, butter, and herbs. You might also associate chicken kiev with Pozharsky cutlet, which is a recipe made of ground chicken and butter that is then breaded and fried. What’s the difference between this and chicken cordon bleu? We’re happy you asked. Both recipes are packaged the same way—a chicken cutlet with a crispy ovular exterior—however, chicken cordon bleu is stuffed with ham and Swiss cheese, unlike the herb-buttered kiev. What to serve with chicken kiev? Almost anything goes with chicken in this style. Roasted red potatoes, buttered rice, steamed greens, or a lightly dressed salad are simple accompaniments. Can I prepare this for the week ahead? Chicken kiev is excellent for meal prep since it takes time to prepare and freeze. Follow the recipe until freezing, then store for up to 2 weeks in the freezer until ready to serve. Alternatively, simply bread your chicken up to 2 months ahead of time and keep frozen. Your butter can also be made ahead! Simply transfer to an airtight container and refrigerate for up to 4 days, or freeze up to 3 weeks. Made this recipe? Let us know what you thought in the comments below!
