Ukrainian
Chicken Kyiv
Breaded chicken breast filled with chilled garlic-herb butter and fried until crisp.
4 servings · 75 minutes prep · 25 minutes cook
Ingredients
Herb Butter
- 8 tbsp, softened
- 3 tbsp, finely chopped
- 1 tbsp, finely chopped
- 2 cloves, finely grated
- 1 tsp, fresh
- 1/2 tsp
- 1/4 tsp, freshly ground
Chicken and Breading
- 4 large, boneless, skinless
- 1 1/2 tsp
- 1/2 tsp, freshly ground
- 3/4 cup, for dredging
- 2 large, beaten
- 2 cups, dry, unseasoned
- 6 cups, for frying, or enough for 2 inches depth
Directions
Make and Chill Butter
- Mix unsalted butter, parsley, dill, garlic, lemon juice, , and .
- Shape into 4 logs about 3 inches long. Freeze for 30 minutes, until firm.
Stuff and Bread
- Pound chicken breasts between plastic wrap to about 1/4 inch thick, keeping each piece intact. Season with and .
- Place one butter log in the center of each breast. Fold in the sides and roll tightly, enclosing the butter completely.
- Wrap each roll tightly in plastic wrap and chill for 45 minutes.
- Dredge in all purpose flour, dip in egg, coat with fine dry breadcrumbs, then repeat egg and breadcrumbs for a double coating. Chill for 30 minutes.
Fry and Finish
- Heat oven to 375°F. Heat avocado oil to 350°F.
- Fry chicken in batches for 3 to 4 minutes, turning, until evenly golden.
- Transfer to a baking sheet and bake for 12 to 15 minutes, until the chicken reaches {{temperature:165°F}} in its thickest part without touching the butter pocket.
- Rest for 3 minutes before serving.
