Chicken Kiev is a classic chicken recipe that makes dinner super special, but people tend to shy away from it because they believe it's a complicated dish to make. As it turns out, this classic dish couldn't be simpler.
Chicken Kiev is one of those chicken dishes I've always wanted to make, but never had the nerve. It always seemed too complicated to try, especially with a toddler running around. Thankfully, The Chew set me straight. It turns out this classic dish from the '70s is probably one of the easiest recipes I've ever made. It really doesn't take any time to prepare. But best of all, since the secret ingredient is an herbed butter, you can add whatever herbs or spices you'd like to the butter to make this entreé yours and yours alone.
- 1 cup unsalted butter, at room temperature
- 3 tablespoons flat leaf parsley, finely chopped
- 1 tablespoon chives
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 6 boneless, skinless chicken breasts
- 1 cup flour
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 cups Panko breadcrumbs
- 1/4 cup olive oil
- Mix the softened butter with the parsley, chives, garlic powder, salt and pepper. Place it on some plastic wrap and roll it into a log. Place the butter in the refrigerator and chill for at least two hours. Slice the butter into 12 slices and set aside.
- Pound the chicken breasts to 1/2-inch thickness. Season the chicken with salt and pepper and lay two slices of the herbed butter on the pounded breast. Roll each breast into a little bundle. Roll the breasts up tightly in pieces of plastic wrap and chill for at least two hours.
- While the chicken chills, whisk together the eggs and the Dijon mustard in a medium bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.
- Heat the olive oil in a large oven-proof skillet over medium-high heat. Dip the chicken in the flour, then the egg mixture and finally dredge each breast in the breadcrumbs making sure to coat it on all sides. Lay each breast seam side down in the oil and cook for 10-12 minutes or until all sides are a nice golden brown. Place the skillet in the oven and bake the chicken for another 15-20 minutes or until it's no longer pink. Remove the chicken from oven and let sit for five minutes. Slice and serve with your favorite salad, rice or couscous.
Other chicken recipes
20 Minute chicken and vegetable sauté
Chicken and cheese
Eva's chicken and cashew lettuce wraps