Garlic Chicken Kiev
Indulge in the rich and satisfying flavors of Garlic Chicken Kiev, a classic dish that combines tender chicken breasts with a luscious garlic herb butter filling, encased in a golden, crispy breadcrumb coating. Each bite reveals a burst of creamy, aromatic butter infused with garlic and fresh parsley, offering a decadent contrast to the crunchy exterior. This recipe features a traditional breading process for an irresistibly crunchy crust and uses a combination of frying and baking to ensure perfect doneness every time. Ideal for a special dinner or a comforting treat, Garlic Chicken Kiev is best served hot, with optional lemon wedges for a zesty finish. With just 20 minutes of prep and an oven-ready finish, this mouthwatering dish is easier to make at home than you might think! Perfect for garlic lovers, this showstopping centerpiece will delight your guests with its flavor-packed surprise in every bite.
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Ingredients
- 4 pieces Chicken breasts
- 100 grams Unsalted butter
- 3 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams All-purpose flour
- 2 large Eggs
- 150 grams Breadcrumbs
- 500 milliliters Vegetable oil
- 4 pieces Lemon wedges (optional, for serving)
Directions
Step 1
In a small bowl, mix together the unsalted butter, minced garlic, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Step 2
Place the garlic herb butter onto a piece of plastic wrap, shape it into a small log, and wrap it tightly. Chill in the freezer for about 10 minutes, or until firm.
Step 3
Prepare the chicken by laying each breast flat on a cutting board. Using a sharp knife, make a deep pocket in the thickest part of each chicken breast without cutting all the way through.
Step 4
Cut the chilled butter log into four equal pieces and stuff one piece into the pocket of each chicken breast. Fold the edges of the chicken to seal the butter inside; you can use toothpicks to secure if necessary.
Step 5
Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Season the flour with the remaining salt and pepper.
Step 6
Dip each stuffed chicken breast into the flour, then the eggs, and finally the breadcrumbs, pressing gently to ensure an even coating. For a thicker crust, you can double-dip by repeating the egg and breadcrumb steps.
Step 7
Heat the vegetable oil in a large pan or skillet over medium heat until it reaches 175°C (350°F). If you don't have a thermometer, test the oil with a small piece of bread; it should sizzle and turn golden in about 30 seconds.
Step 8
Carefully place the breaded chicken breasts into the hot oil and fry for about 3-4 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Step 9
Transfer the fried chicken breasts to a baking sheet and finish cooking in a preheated oven at 180°C (350°F) for 15 minutes, or until the internal temperature of the chicken reaches 74°C (165°F).
Step 10
Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, if used.
Step 11
Serve hot with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
| Serving size | (1703.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6783.8 |
| Total Fat 571.2g | 0% |
| Saturated Fat 124.9g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 1165.4mg | 0% |
| Sodium 5445.2mg | 0% |
| Total Carbohydrate 203.8g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 13.1g | |
| Protein 260.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 270.0mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 460.3mg | 0% |
Source of Calories