Chicken Kiev Recipe – Чикен Киев

This chicken is named after the queen city of Ukraine; Kiev. Its a famous dish but most Ukrainians never prepared it at home because it was a gourmet treat. Chicken Kiev (Чикен Киев)is considered ”the pinnacle of Russian cooking.”This s a modified version of the Russian Tea Room’s recipe.  The original Chicken Kiev has a bone that sticks out like a handle (for presentation only). I’ve omitted the bone and created a recipe that is accessible to the everyday home chef. This dish takes some prep and practice, but it is sooo worth it! The first cut into the chicken releases a flavorful stream of hot butter which makes the chicken incredibly tender.

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Cost to Make: $7 to $8
Servings: 4

Chicken Kiev Ingredients:
4 Chicken Breasts
2 eggs, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste

Kiev Butter: (if you don’t have some of the spices, just omit them, Really!)
8 Tbspn Butter, at room temperature
½ small onion minced
1 garlic clove, minced
¼ cup white wine
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon marjoram
½ teaspoon paprika
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
Salt & Pepper to taste

How to make Kiev Butter:
1. In a medium skillet over medium heat, melt 1 tablespoon butter.
2. Add onion and cook until translucent (don’t let it color). Add garlic and heat another 1 minute.
3. Add white wine, thyme, rosemary and marjoram. Let the juice evaporate until ¼ is left.
4. Add paprika, lemon juice and worchestershire sauce. Reduce heat to medium/low and cook an additional 4 minutes.
5. Remove from heat, place in a small bowl and refrigerate.
6. Once the mixture is cooled, use a fork to mash it into the 7 tablespoons of butter at room temperature.
7. Add the chopped fresh parsley, lightly salt and pepper and mix well.
8. Form a log out of the butter that is about ¾” thick and place in the freezer.

How to Make Chicken Kiev:
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick.
2. Pound the chicken breast as thin as you can get it (about 1/8” to ¼” thick) being very careful not to to tear the chicken. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
3. Sprinkle one side of the chicken with salt and pepper.
4. Cut the butter into 4 equal pieces.
5. Place one piece of butter in the center of the chicken breast
6.  Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
(Roll all 4 of the chicken breasts the same way)

Preheat the oven to 350 degrres F.

Heat canola oil in a deep sauce pot over medium heat until a piece of bread turns golden in 1 minute. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches)

7. Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs
8. Gently cover the finished chicken in flour, dusting off the excess flour.
9. Dip the chicken in the egg
10. Cover chicken with bread crumbs (gently shake off excess).
  
11.  Gently place the chicken in the hot oil and fry until golden brown, then turn over.
 
12. Remove chicken to a baking dish. Once all 4 pieces are done, bake for 18 to 20 minutes at 350 degrees F.
13. Drain on paper towels and serve with white rice and veggies. Be careful of the first spurt of butter when the chicken is pierced.

Notes:
If you don’t have all of the seasonings for the butter, just skip them. It will still taste delicious.
If you are strapped for time, you can make this dish with just plain butter inside with a little salt and pepper. It’s just as good; really!!
With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind!

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