Chicken Kiev Recipe – Crispy filled with herb butter and lemon flavor
Looking for a chicken dish with a wow factor? Then this classic Chicken Kiev is just the thing! Golden brown and crispy on the outside, juicy on the inside, filled with aromatic herb butter – this recipe brings a touch of Eastern European cuisine straight to your plate. The combination of tender meat, fresh herbs, and a hint of lemon makes it a real treat. Whether for Sunday dinner or for guests – Chicken Kiev is a highlight that will impress. In this blog post, we'll show you step by step how to easily prepare it yourself!
Ingredients for 4 people
For the chicken
4 large chicken breasts, preferably with wing bones
Salt and black pepper, freshly ground
2 tbsp flour
2 eggs, beaten
6 tbsp breadcrumbs
Vegetable oil for frying
For the herb butter
200 g soft butter
1 tsp tarragon, freshly chopped
1 tsp parsley, freshly chopped
1 tsp chives, freshly chopped
3 tbsp lemon juice
How to prepare
First, prepare the herb butter. Thoroughly mix the butter, herbs, and lemon juice in a small bowl. Shape the butter into four rolls, about 5 cm long, and chill in the refrigerator.
Remove the wing tip (first joint) from each chicken breast and use a very sharp knife to score the breast down the middle so it opens up. Place each opened chicken breast on a board and pound it between two layers of plastic wrap using a meat tenderizer (or rolling pin). Lay the chicken breasts out skin-side down. Season with salt and pepper. Fill each chicken breast with butter and roll up, making sure to tuck in the ends. Secure with a toothpick.
Put the flour, eggs and breadcrumbs into a bowl and coat the chicken breasts one after the other, first in flour, then in egg and finally in the breadcrumbs.
Heat the oil to 180°C (350°F) in a large saucepan or deep fryer and fry two chicken breasts at a time for no longer than 8 minutes. The breadcrumbs should be golden brown. Alternatively, sauté the chicken breasts in a pan with a little oil and butter for 5–6 minutes, turning frequently to sear them on all sides. Then finish cooking in the oven at medium heat (180°C/Gas Mark 4) for 20 minutes.
Serve with a green salad or thin French fries. I like to serve it with a simple potato salad made from blanched potatoes with homemade mayonnaise and a little paprika seasoning.
← vorheriger Post: Make your own Caesar Salad – classic recipe with croutons & Parmesan
The recipe is from the book:
James Winter
How the pear came to Helene
Price 36,00 €
ISBN 978-3-7667-2041-2
Callwey Publishing
How did Birne Helene come about, and who is behind the Tarte Tatin?How the pear came into HeleneJames Winter tells the surprising stories behind 50 culinary classics and serves up the original recipe. Lovingly designed, it's a delight for cooking enthusiasts and book lovers alike.
