Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Vegetable oil, for frying
Special equipment needed:
- Meat mallet
- Plastic wrap
- Deep fryer or large skillet
- Kitchen thermometer
Step-by-step instructions:
1. Preheat the deep fryer or large skillet with vegetable oil to 350°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and onion powder.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the breadcrumbs and half of the chopped parsley, dill, and chives.
6. In a small bowl, mix together the softened butter, lemon juice, lemon zest, and remaining chopped herbs.
7. Place a spoonful of the herb butter mixture in the center of each chicken breast.
8. Fold the sides of the chicken over the herb butter mixture and roll it up tightly, tucking in the ends.
9. Dip each chicken roll in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, making sure it is fully coated.
10. Carefully place the chicken rolls in the hot oil and fry for 8-10 minutes, or until golden brown and cooked through. Use a kitchen thermometer to ensure the internal temperature of the chicken reaches 165°F.
11. Remove the chicken rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
12. Serve hot, garnished with additional chopped herbs and lemon wedges.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes per batch
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 580
Fat: 29g
Carbohydrates: 44g
Protein: 32g
Sodium: 880mg
Sugar: 2g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or pork tenderloin.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Margarine can be used instead of butter for a dairy-free option.
- Any combination of fresh herbs can be used in the herb butter mixture.
Variations:
- Add a teaspoon of smoked paprika to the flour mixture for a smoky flavor.
- Stuff the chicken with cheese or ham for a different flavor profile.
- Use different herbs in the herb butter mixture, such as tarragon or basil.
- Bake the chicken rolls in the oven instead of frying for a healthier option.
Tips and tricks:
- Make sure the chicken is pounded evenly so it cooks evenly.
- Use a toothpick to secure the chicken rolls if they are not staying closed.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- Serve with a side of mashed potatoes or roasted vegetables.
Storage instructions:
Leftover chicken rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and place the chicken rolls on a baking sheet. Bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken rolls on a bed of mashed potatoes or rice, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or rice.
Troubleshooting advice:
- If the chicken is not staying closed, use a toothpick to secure it.
- If the chicken is browning too quickly, reduce the heat of the oil.
- If the chicken is not cooked through, continue frying until it reaches an internal temperature of 165°F.
Food safety advice:
- Always use a kitchen thermometer to ensure the chicken is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use caution when frying with hot oil.
Food history:
Chicken Kiev is a classic Ukrainian dish that originated in the city of Kiev in the 19th century. It is made by stuffing chicken with butter and herbs, then breading and frying it.
Flavor profiles:
This dish has a savory and buttery flavor, with hints of garlic, onion, and lemon.
Serving suggestions:
Serve the chicken rolls hot with a side of mashed potatoes or roasted vegetables for a delicious and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Ukrainian