Fall calls for comfort food, and this Classic Chicken Kiev is one of my favourites!
Chicken Kiev is simply a chicken breast that is stuffed with a hearty herb and garlic butter before it is breaded and cooked. Most often, Chicken Kiev is deep fried, but in an effort to make this recipe a bit healthier, I like to bake them in the oven.
Read on down below to learn my tips and tricks to getting the perfect Classic Chicken Kiev, and check out my YouTube video to see how I make it!
My Tip to Avoid Leaking Butter
While this recipe is delicious, it can be a little complex to make. Most often, people have issues with the herb and garlic butter leaking out of the chicken breast while it is baking. I have tried many ways to avoid this, but the trick that works the best for me is to stuff the opening where the herb and garlic butter with the chicken breast tender. Sounds weird….but trust me!
Simply remove the chicken tender (the long semi-attached piece of chicken underneath the breast) before stuffing with the herb and garlic butter. Once the chicken breast is stuffed, push the chicken tender in the opening to cover the garlic butter.
When the chicken bakes in the oven, the meat forms a tight seal and keeps a delicious pocket of butter inside the chicken breast. Once you cut into it, it will ooze out all over your plate!
The Best Breadcrumbs
If you recall from my Chicken Strips recipe, I have a great tip to achieving crispy, golden breadcrumbs. I like to place panko breadcrumbs in a frying pan along with some melted butter and stir until every breadcrumb is coated with the melted butter. Once the breadcrumbs bake, the get evenly browned and are super crispy and tasty!
I hope you all enjoy this wonderful fall recipe! Let me know what some of your favourite fall comfort foods are in the comments below! Enjoy!
For the full recipe for my Classic Chicken Kiev, scroll down below!
Get the Recipe!
Classic Chicken Kiev
Ingredients
- 2 cloves garlic finely chopped
- 3 tablespoons fresh Italian parsley finely chopped
- 1 cup salted butter at room temperature
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 4 chicken breasts
- 1 cup flour
- 2 eggs beaten
- 2 cups panko breadcrumbs
Instructions
- Begin by making the garlic and herb butter. Place the garlic, parsley, 1/2 cup butter, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper into a bowl and mix to combine.
- Once combined, spoon the butter onto a plate lined with a sheet of parchment paper. Spread the butter into logs that are approximately 2 cm in width, 6 cm in length, and 1 cm in height. Once they are formed, place the plate in the freezer for 15 minutes.
- While the butter is freezing, prepare the chicken. Use a sharp paring knife to remove the chicken tenders from the backside of the chicken breasts (if they are on). Set the chicken tenders aside until later.
- Use the knife to make an incision into the thickest part of the chicken breast, large enough to fit the butter pieces. Make sure that you do not puncture through the chicken, or else all the butter will leak out once it cooks. Repeat for the remaining chicken breasts and set aside.
- Add the remaining 1/2 cup of butter into a large pan over medium-high heat. Once the butter is melted, add the panko breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper, and mix to combine. Gently toast the breadcrumbs for a minute until they absorb all the butter before transferring into a large bowl.
- Add the flour to another large bowl, along with 1/2 teaspoon of salt and 1/2 teaspoon ground black pepper. Set aside.
- Add the eggs to another large bowl along with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper and beat to combine. Set aside.
- Next, stuff the chicken. Remove the butter from the freezer. Gently push the butter into the incision in the chicken breast, making sure not to tear or puncture the meat. If the butter is too large, simply cut into smaller pieces and stuff the chicken breasts, leaving 2-3cm of space at the opening.
- Take the leftover chicken tenders and stuff them into the incision, working to cover the opening and sealing in the butter. Again, if the chicken tender is too large, simply trim to size.
- Once stuffed, tuck the thin end of the chicken breast underneath the stuffed area. This will ensure the chicken cooks evenly and give it a nice oval shape. Repeat for the remaining chicken breasts.
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
- Next, bread the chicken. Carefully dunk each chicken breast into the flour, followed by the egg, and then the breadcrumbs, making sure to fully coat the chicken at each step. Once breaded, place on the baking tray spaced at least 5 cm apart.
- Bake the chicken breasts for 30 minutes. Once cooked, remove them from the oven and let cool for 5 minutes before serving.
