Chicken Kiev with Garlic-Herb Butter

Traditional chicken kiev is a simple dish of breaded, fried chicken breasts stuffed with pieces (or small logs) of cold butter. The boneless breasts need to be pounded to an even thickness to allow for easier rolling.

In this recipe, I enhanced the butter with the savory flavors of garlic and fresh herbs, which cook into the meat as the butter melts. The result is moist, tender chicken with rich, buttery taste and a hint of garlic.

Note: When you’re adding ingredients to butter, you need to allow time for the stick to soften so that it’s easy to mash and combine. The mixture then needs to chill completely before stuffing the breasts.

Serves 4

Ingredients

• 1 stick unsalted butter, softened to room temperature
• 2 garlic cloves, finely chopped
• 2 tbsp chopped fresh herb mixture (such as chives, oregano, basil, and rosemary), plus more for garnish
• 4 large, boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 2 large eggs
• 1 tbsp milk
• flour, for dredging
• 1 1/2 cups panko breadcrumbs (or other fine, dry breadcrumbs)
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper

Garlic-Herb Butter Ingredients 

Pounded Chicken Breasts

Preparation

1. Combine the butter, garlic, and herbs in a medium bowl and mash with a fork to blend. Once blended, use the fork to push the mixture into a log shape. 
2. Move the butter log to a sheet of plastic wrap and roll the plastic tightly around the log. Refrigerate at least 1 hour (may also be prepared a day ahead).

Mash the Ingredients Together

Push the Butter Mixture into a Log

Wrap the Butter Log in Plastic

1. Lay the pounded chicken breasts on a work surface. Cut off 1/4 of the butter log and reserve. Divide the remaining butter into 8 thin slices and place 2 pieces side-by-side about 1 inch from the bottom edge of each breast. 
2. Roll the chicken breasts around the butter, folding in the sides as tightly as you can. Place seam-side down on the work surface.

Chicken and Butter Ready to Roll Up

1. Whisk the eggs and milk in a wide bowl. Spread the flour on a plate and spread the panko in a large baking dish or platter.
2. Carefully dredge each chicken breast in the flour, gently shaking off excess. Dip into the egg mixture, letting excess drip off, then roll in the panko, keeping the seams sealed. Place seam-side down on a plate and refrigerate 20 minutes.

Stuffed, Breaded Chicken Breasts

1. Heat a large, nonstick skillet over medium-high heat and add the olive oil. Season the chicken breasts with salt and pepper and place seam-side down in the skillet. Fry until golden on the bottom, 5-6 minutes.
2. Carefully turn the breasts over and fry until golden on the second side, 5-6 minutes.
3. Reduce the heat to medium-low and continue cooking the breasts, turning twice, until the chicken is cooked through, 4-5 minutes longer.

Chicken Kiev Beginning to Cook 

Cooked Chicken Kiev

1. Meanwhile, gently warm the reserved garlic-herb butter in a small pan over low heat.

To serve, place the chicken kiev on a platter and spoon the melted butter on top. Garnish with chopped herbs and serve right away.

To keep the Ukrainian theme going, I served the chicken kiev with Ukrainian-Style Potato Salad.

Chicken Kiev with Ukrainian-Style Potato Salad