Prepare to embark on a culinary journey that will transform your kitchen into a gourmet Ukrainian restaurant! Michael Loos Chicken Kiev is not just a recipe; it's a luxurious experience that combines crispy, golden-brown exterior with a mind-blowing burst of herb-infused garlic butter. This classic dish promises to elevate your cooking skills and impress even the most discerning food critics at your dinner table. Whether you're a cooking novice or a seasoned chef, this recipe will make you feel like a true culinary master.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Ukrainian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/2 cup butter, softened
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 cup flour
- 2 eggs, beaten
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the Chicken Kiev cooks evenly and thoroughly.
- Prepare the filling by combining the softened butter, minced garlic, and chopped parsley in a bowl. Mix them well until fully combined. Season the mixture with salt and pepper to taste.
- Take each chicken breast and place it between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thickness. This helps the chicken cook evenly and makes it easier to roll.
- Once the chicken is pounded, remove the plastic wrap. Place a generous tablespoon of the garlic-parsley butter mixture in the center of each chicken breast. Fold the sides of the chicken over the filling, then roll it up tightly from the bottom to the top, securing the filling inside. You can use toothpicks to hold the ends together if needed.
- Set up a breading station. In one shallow dish, place the flour. In another dish, beat the eggs. In a third dish, place the breadcrumbs. Season the flour and breadcrumbs with a little salt and pepper.
- Carefully roll each chicken breast in the flour, making sure it’s fully coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the chicken in the breadcrumbs until it is well coated.
- In a large oven-safe skillet, heat a couple of tablespoons of oil over medium heat. Once hot, add the breaded chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until golden brown.
- Once the chicken is browned, transfer the skillet to the preheated oven. Bake for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Remove the Chicken Kiev from the oven and let it rest for a few minutes. This allows the juices to redistribute and makes for a juicier chicken.
- Carefully remove any toothpicks if used, and serve the Chicken Kiev hot. It pairs beautifully with a side of mashed potatoes or a fresh salad.
Tips
- Ensure your butter is super soft but not melted - this helps create the perfect inner filling.
- Use a meat mallet to pound chicken evenly, which guarantees uniform cooking and easier rolling.
- Chill the stuffed chicken breasts for 30 minutes before breading to help seal the butter inside.
- Use a meat thermometer to check the internal temperature - 165°F (75°C) is your golden standard.
- Don't rush the breading process - a thorough, even coating ensures a crispy, delicious exterior.
- Let the chicken rest after cooking to allow juices to redistribute, keeping the meat incredibly moist.
- If butter leaks during cooking, don't panic - it's part of the delicious Chicken Kiev charm!
Nutrition Facts
Calories: 604kcal
Carbohydrates: 42g
Protein: 44g
Fat: 29g
Saturated Fat: 16g
Cholesterol: 246mg
