Chicken Kyiv

Chicken Kyiv is made by rolling pounded chicken breast around a cold garlic butter mixture, then coating with an egg and breadcrumb mixture, briefly frying and then baking in the oven. The result is a crispy coating outside a tender chicken breast and a flow of herbed garlic butter that is pure heaven.

Popular in both Ukraine and Russia, the origin of this dish is contentious. Historians tend to agree the dish originated in Russia but was perfected in Kyiv. Although others argue it is actually a French dish that was adapted. Chicken Cordon Bleu does seem to have a few similarities.

If you'd like to give Chicken Cordon Bleu a try, I have an easy Slow Cooker Chicken Cordon Bleu recipe and a Slow Cooker Chicken Cordon Bleu with Stuffing recipe that are very simple.

Ingredients

• garlic
• Kosher salt
• Flat leaf parsley
• unsalted butter
• chicken breasts
• salt
• pepper
• flour
• eggs
• Panko breadcrumbs
• vegetable oil for frying

See recipe card for quantities.

Instructions

Mix together the garlic, Kosher salt, parsley and butter until well-combined. Wrap the butter mixture in plastic wrap and refrigerate until cold, about 20 minutes.

Season the flattened chicken breast with salt and pepper. Divide the butter mixture evenly between and place in the center of each chicken breast.

Fold the more narrow end of the chicken over the butter first, then gather the sides around the butter, forming a tight, rounded ball. The top of the chicken should be smooth and have no creases. Wrap tightly in plastic wrap and freeze, seal side down for 30 minutes to ensure the chicken keeps its shape and does not unfold.

In a shallow bowl, whisk together the Kosher salt and flour. In a separate shallow bowl, whisk the eggs. Add Panko breadcrumbs to a third shallow bowl. Set the bowls in a line to make a breading station for coating the chicken.

Remove the chicken from the freezer. Working one at a time, unwrap the chicken, dip first into the flour mixture, fully coating and shaking off any excess flour. Dip into the egg mixture, then fully cover with the Panko breadcrumbs. Place the coated chicken on a plate. Repeat with remaining chicken. Cover the plate tightly with plastic wrap and freeze for 20 minutes, until firm but not frozen.

Heat the oil in a large Dutch oven to 350 degrees; preheat the oven to 350 degrees; and cover a baking sheet with non-stick aluminum foil. 

Remove the chicken from the freezer and working one at a time, gently place the chicken in the hot oil for one minute, then turn over to cook for one minute more until lightly golden on each side.

Place chicken fold-size down on the sheet pan, repeat with remaining chicken.

Place the chicken in the 350 degree oven and cook for 15-20 minutes. Chicken is done at 165 degrees. Let rest for 5 minutes on the baking sheet, then serve.

Print