Chicken Kyiv
Quick answer
Chicken Kyiv is an Eastern European preparation of pounded chicken breast wrapped tightly around a log of compound butter mixed with parsley and garlic, triple-breaded in...
What makes this special
- Compound butter is sealed inside pounded breast with triple breading and the roll is oven-finished after an initial sear.
- Herb butter chilled firm so it stays sealed inside during frying
- Triple-coated, pan-seared, then oven-finished to cook the center through
Key ingredients
Core cooking flow
- 1 Mix 80 g unsalted butter with 10 g chopped parsley, 1 minced garlic clove, and salt until well combined.
- 2 Butterfly 2 chicken breasts, cover with plastic wrap, and pound to a uniform 5 mm thickness.
- 3 Place the chilled herb butter in the center of each chicken piece, fold in t...
Chicken Kyiv is an Eastern European preparation of pounded chicken breast wrapped tightly around a log of compound butter mixed with parsley and garlic, triple-breaded in flour, egg wash, and breadcrumbs, pan-seared to set the crust, then finished in the oven. The butter must be frozen firm before assembly so it holds its shape during pan-searing and the early stage of oven cooking, melting only gradually inside the chicken where it functions as an internal basting sauce. The triple breading creates a crisp outer shell that also seals the butter inside, and repeating the breadcrumb coating a second time improves both the seal and the crunch of the finished piece. The defining moment of the dish is cutting in and releasing a flow of melted herb butter; a three-minute rest after removing from the oven stabilizes the interior temperature so the butter flows cleanly rather than all at once. Chilling the breaded rolls in the refrigerator for at least thirty minutes before cooking keeps the breadcrumbs firmly attached through the high-heat sear, and the two-stage cooking method of pan-searing followed by oven finishing achieves a crisp exterior and fully cooked, juicy interior at the same time.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 80 g unsalted butter with 10 g chopped parsley, 1 minced garlic clove, and salt until well combined.
Shape into a cylinder, wrap in plastic, and freeze for 10 minutes.
- 2Control
Butterfly 2 chicken breasts, cover with plastic wrap, and pound to a uniform 5 mm thickness.
- 3Step
Place the chilled herb butter in the center of each chicken piece, fold in the sides, and roll tightly with the seam facing down.
- 4Step
Coat each roll in 70 g flour, then dip in beaten egg, then roll in breadcrumbs for even layers, removing any excess at each stage.
- 5Control
Heat oil in a pan over medium heat and cook each side for 2 minutes, rolling to brown evenly all around.
Transfer to a 190°C oven and bake for 12 more minutes.
- 6Prep
Rest for 3 minutes after removing from the oven, then cut in half immediately.
Melted herb butter flowing out means it is done correctly.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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