Russian Chicken Kiev – Buttery, Herb-Stuffed, and Crispy

Russian Chicken Kiev is a show-stopping dish that brings together crispy, golden chicken and a luxurious, herb-infused butter filling that melts in your mouth. The tender chicken breast is stuffed with a mixture of garlic, parsley, and rich butter, then coated in breadcrumbs and fried to perfection. Whether served as an elegant main course for a special occasion or a comforting dinner, this dish is sure to impress!

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Number of Servings: 4 servings
• Serving Size: 1 chicken Kiev per person

Nutritional Information (Per Serving)

• Calories: 500 kcal
• Protein: 35g
• Carbohydrates: 16g
• Fat: 32g
• Fiber: 1g
• Sodium: 700mg
• Cholesterol: 135mg

Dietary Preferences: Contains dairy, gluten, and eggs.

Ingredients List

For the Herb Butter:

• 1/2 cup (115g) unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 cup (60g) fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (optional)
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon grated Parmesan cheese (optional for extra flavor)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup (60g) all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups (150g) breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon dried thyme (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup (60ml) vegetable oil (for frying)

Detailed Method of Preparation

1. Prepare the Herb Butter:
   In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill (if using), lemon juice, salt, pepper, and Parmesan (if using). Mix until the ingredients are fully incorporated, and the butter is smooth. Once the butter is mixed, form it into a log by rolling it up in a piece of plastic wrap. Chill the butter in the fridge for at least 30 minutes to firm up.
2. Prepare the Chicken:
   Carefully slice a pocket into each chicken breast. Place the chicken breast between two pieces of plastic wrap or parchment paper and gently pound it with a meat mallet or rolling pin to about 1/2-inch thickness. Be careful not to tear the chicken. Season each breast with salt, pepper, and thyme (if using).
3. Stuff the Chicken:
   Once the herb butter has chilled, slice it into 4 equal pieces. Stuff each chicken breast with a piece of the herb butter, folding the edges of the chicken over the butter and securing it with toothpicks. Make sure the butter is completely enclosed in the chicken breast to prevent it from leaking out during cooking.
4. Bread the Chicken:
   Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs. Season the breadcrumbs with a little salt and pepper. Dredge each stuffed chicken breast in the flour, dip in the beaten eggs, and coat evenly with breadcrumbs, pressing gently to ensure the breadcrumbs stick.
5. Fry the Chicken:
   Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan. Fry each side for about 5-7 minutes, or until the chicken is golden brown and crispy. Be sure not to overcrowd the pan, and cook in batches if necessary. You want a nice, crispy coating without overcooking the chicken.
6. Finish in the Oven:
   Once the chicken is browned on both sides, transfer the chicken breasts to a baking sheet and bake at 375°F (190°C) for an additional 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
7. Serve and Garnish:
   Once cooked, carefully remove the toothpicks from the chicken and serve immediately. Garnish with extra fresh parsley or dill if desired, and serve alongside mashed potatoes, a green salad, or steamed vegetables.

Tips for Culinary Success

• Make-Ahead: You can prepare the herb butter and stuff the chicken breasts in advance. Just chill the stuffed breasts until you’re ready to fry and bake them.
• Butter Alternatives: If you want a slightly lighter version, you can use half butter and half olive oil or even Greek yogurt to replace some of the butter in the filling.
• Perfect Coating: For an extra-crunchy crust, use panko breadcrumbs. They give a light and crispy texture that’s perfect for this dish.
• Controlling Butter Leakage: To keep the butter from leaking out during cooking, ensure that the chicken is sealed tightly around the butter. Toothpicks help hold the filling inside, but you can also use kitchen twine for extra security.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs if you prefer. Just be sure to adjust the cooking time, as thighs may take slightly longer to cook through than breasts.

Q: Can I make Chicken Kiev in advance?
A: Yes, you can prep the chicken up to the point of frying. Simply store the stuffed and breaded chicken in the refrigerator for up to a day before cooking. You can also freeze the stuffed chicken breasts and fry them later—just ensure they’re fully cooked before serving.

Q: How do I prevent the butter from melting out while cooking?
A: To keep the butter inside the chicken, make sure the chicken is well sealed, and use toothpicks or twine to secure it. Also, chilling the butter before stuffing it into the chicken helps prevent it from melting too quickly during frying.

Q: What can I serve with Chicken Kiev?
A: Chicken Kiev pairs wonderfully with mashed potatoes, rice pilaf, or a simple green salad. You can also serve it with roasted vegetables like carrots, broccoli, or asparagus for a balanced meal.

This Russian Chicken Kiev is an indulgent, flavorful dish that will surely impress your guests or make for a memorable family dinner. With its crispy, golden exterior and buttery, herb-filled center, it’s the perfect choice for a special occasion or a comforting evening meal. Pair it with your favorite sides, and enjoy the delicious, rich flavors in every bite!