Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups seasoned breadcrumbs
Special equipment needed:
- Meat mallet
- Plastic wrap
- Piping bag or plastic bag with corner snipped off
- Baking sheet
- Cooking thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
3. In a medium bowl, mix together butter, garlic, parsley, chives, lemon juice, salt, and pepper until well combined.
4. Divide the butter mixture into four portions and shape each portion into a log.
5. Place a butter log in the center of each chicken breast and roll up tightly, tucking in the sides to completely enclose the butter.
6. Chill the chicken rolls in the refrigerator for at least 30 minutes.
7. Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
8. Coat each chicken roll in flour, shaking off any excess.
9. Dip each chicken roll in beaten eggs, then coat in breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
10. Place the chicken rolls on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
11. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 738
Fat: 49g
Saturated Fat: 28g
Cholesterol: 278mg
Sodium: 1205mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 2g
Protein: 34g
Substitutions for ingredients:
- Fresh herbs can be substituted with dried herbs, but use half the amount.
- Panko breadcrumbs can be used instead of seasoned breadcrumbs.
- Margarine or vegetable oil can be used instead of butter.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for a cheesy twist.
- Use flavored butter, such as garlic or herb butter, for added flavor.
- Stuff the chicken with cheese or ham for a different filling.
Tips and tricks:
- Chill the chicken rolls before coating in flour, eggs, and breadcrumbs to help them hold their shape.
- Use a piping bag or plastic bag with the corner snipped off to pipe the butter mixture onto the chicken.
- Use a cooking thermometer to ensure the chicken is cooked to the correct temperature.
Storage instructions:
Store leftover chicken Kiev in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken Kiev in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve chicken Kiev sliced on a bed of mashed potatoes or rice, with a side of steamed vegetables.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair chicken Kiev with a crisp green salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, rice, roasted vegetables, green salad.
Troubleshooting advice:
- If the chicken rolls are falling apart, make sure they are chilled before coating in flour, eggs, and breadcrumbs.
- If the butter leaks out during cooking, make sure the chicken is tightly rolled and the ends are tucked in.
Food safety advice:
Make sure the internal temperature of the chicken reaches 165°F to ensure it is cooked through.
Food history:
Chicken Kiev is a classic Russian dish that originated in the early 20th century. It is traditionally made with boneless chicken breast, butter, and herbs.
Flavor profiles:
Chicken Kiev is a savory dish with a rich buttery flavor and a hint of garlic and herbs.
Serving suggestions:
Serve chicken Kiev with a side of mashed potatoes or rice, and a green salad or roasted vegetables.
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Region: Russian