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    Home » Chicken

    Chicken Kyiv

    March 21, 2022 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    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.

    Chicken Kyiv plated on a table

    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

    Ingredients for Chicken Kyiv
    • 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.

    Butter rolled tightly in plastic wrap

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

    butter set in the center of the chicken filet

    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.

    Chicken rolled into a tight ball

    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.

    bowls lined up to make a breading station

    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.

    breaded chicken tightly wrapped and prepared for freezing

    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.

    chicken frying in oil on the stove

    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

    Chicken Kyiv

    Chicken Kyiv
    Print Recipe
    Pin Recipe

    Golden breaded chicken breast filled with herb garlic butter. Briefly fried and finished in the oven.

    • Author: Kathleen
    • Prep Time: 1 hour
    • Cook Time: 20 minutes
    • Total Time: 1 hour 20 minutes
    • Yield: 4 servings 1x
    • Category: chicken
    • Method: baking
    • Cuisine: Ukranian

    Ingredients

    Scale

    3 cloves garlic, finely minced

    ½ teaspoon Kosher salt

    2 tablespoons chopped flat leaf parsley

    6 tablespoons unsalted butter

    4 (7-8 ounce) chicken breasts, pounded to ¼" thickness

    ¾ cup all-purpose flour

    Salt and Pepper to taste

    2 eggs, lightly beaten

    2 teaspoons Kosher salt

    2 cups Panko breadcrumbs

    vegetable oil for frying (about 4 cups)

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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. 
    6. 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.
    7. 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.

    Notes

    When testing the chicken temperature, be sure not to pierce through to the butter or it will leak out. Simply test the top. 

    Keywords: chicken Kyiv, chicken Kiev, chicken Kiev recipe, chicken Kyiv recipe

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