Chicken Kyiv
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.
Adjust Servings
Instructions
- 1
Mix butter, minced parsley, garlic, and salt; shape into logs and chill in freezer for 10 minutes.
- 2
Butterfly chicken breasts and pound them thin.
- 3
Place herb butter in the center and roll tightly with seam side down.
- 4
Coat with flour, beaten egg, and breadcrumbs.
- 5
Sear in a pan until golden, then bake at 190C for 12 minutes.
- 6
Rest for 3 minutes, slice, and serve while the butter is flowing.
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Tips
Nutrition (per serving)
Goes Well With
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