Classic Chicken Kiev Garlic Butter (Printable Version)
Crispy chicken wrapped around meltingly rich garlic herb butter, served with your favorite sides.
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 cup all-purpose flour
05 -
2 large eggs
06 -
1.5 cups panko breadcrumbs
07 -
Oil for frying
→ Garlic Herb Butter
08 -
100 grams unsalted butter, softened
09 -
2 garlic cloves, minced
10 -
1 tablespoon fresh parsley, chopped
11 -
1 tablespoon fresh dill or chives, finely chopped (optional)
12 -
0.5 teaspoon salt
13 -
0.25 teaspoon black pepper
# Steps To Follow:
01 -
Combine softened butter, minced garlic, chopped parsley, dill or chives, salt, and black pepper in a bowl. Shape into a log, wrap tightly in plastic, and freeze for 30 to 60 minutes until firm.
02 -
Place each chicken breast between layers of plastic wrap and gently pound with a mallet to an even thickness. Season both sides with salt and black pepper.
03 -
Slice the chilled garlic butter into four equal portions. Place one portion in the center of each chicken breast. Fold the sides over and roll tightly to enclose the butter, securing with toothpicks if necessary. Refrigerate the roulades for 30 minutes to allow them to firm up.
04 -
Arrange three bowls with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken roll in flour, then in egg, and coat thoroughly with breadcrumbs. For an extra-crispy exterior, repeat the egg and breadcrumb coating.
05 -
Heat 2 cm of oil in a skillet over medium heat. Fry each breaded chicken roll on all sides until golden, about 3–4 minutes per side.
06 -
Move the browned chicken rolls to a preheated oven set at 180°C. Bake for 15–20 minutes or until the interior temperature reaches 74°C and the chicken is cooked through.
# Notes and Tips:
01 -
Chilling the butter and rolled chicken ensures the filling stays inside during cooking and provides a defined, melted center.