Chicken Kyiv with Garlic Butter Filling

Ingredients

• 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs) 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs)
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 480 kcal / 2008 kJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 23g (Sugars: 1g)
• Protein: 26g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the softened butter, minced garlic, parsley, dill, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
3. 3.
   Divide the garlic butter mixture into four equal portions. Take one portion and shape it into a log. Place the log of garlic butter in the center of a pounded chicken breast.
4. 4.
   Fold the sides of the chicken breast over the garlic butter log, then roll it up tightly, ensuring the filling is completely sealed inside. Repeat with the remaining chicken breasts.
5. 5.
   In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
6. 6.
   Dip each rolled chicken breast into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts into the hot oil and cook for about 4-5 minutes per side, or until golden brown and cooked through.
8. 8.
   Remove the Chicken Kyiv from the skillet and place them on a paper towel-lined plate to drain any excess oil.
9. 9.
   Serve the Chicken Kyiv hot, allowing the garlic butter filling to melt and create a delicious sauce.

Treat your ingredients with care...

• Chicken breasts — Pounding the chicken breasts ensures even cooking and helps in sealing the filling properly.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the butter filling.
• Breadcrumbs — For a crispier crust, use fresh breadcrumbs or pulse stale bread in a food processor until coarse.

Tips & Tricks

• To prevent the filling from leaking out during cooking, make sure to seal the chicken breasts tightly.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic in the filling.
• For a healthier version, you can bake the Chicken Kyiv in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Serving advice

Serve the Chicken Kyiv hot, allowing the garlic butter filling to melt and create a delicious sauce. Pair it with mashed potatoes and a fresh green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can garnish the Chicken Kyiv with a sprinkle of fresh parsley or dill. Serve it on a bed of mashed potatoes, allowing the golden crust to stand out.