Chicken Kyiv (or Chicken Kiev) is well-known in many versions around the world. This recipe for Chicken Kyiv comes from a mixture of recipes that I have seen online. In fact, they are all relatively similar as the ingredients are simple. However, the method for rolling the chicken into balls can be very different. Unfortunately, my version did not look very neat but I was happy that not all of the butter leaked out. In contrast, I ate at Ostannya Barykada in Kyiv and their Chicken Kyiv was beautifully-presented. See the photo below.
4 boneless skinless chicken breasts
Seasoned butter (see ingredients below)
1 Tbsp water
1 c plain flour
Pinch of black pepper
Pinch of garlic powder
1/2 tsp dried dill
1 c bread crumbs
1 c vegetable oil for frying
1/2 lemon, sliced
Mashed potatoes and green peas to serve on the side
1/4 butter, softened
2 garlic cloves, minced
Pinch of salt
1/4 tsp ground black pepper
Handful of fresh parsley, chopped
First, make the seasoned butter. In a small bowl, combine the softened butter, garlic, salt, pepper, and parsley. Mix well. Spread the mixture into a 2×2 inch rectangle in plastic wrap or in a plastic container. Then freeze until firm, at least an hour.
Next, place each chicken breast between a sheet of wax paper and pound using a meat hammer. Then pound them until they are about 1/8 inch thickness. Finally, wrap and refrigerate until seasoned butter is ready.
When the butter is firm, cut into 4 equal size pieces. Place one piece on each chicken breast. Fold in the edges of chicken and roll to encase the butter completely. Secure with toothpicks.
In a small bowl, beat the eggs with water. In a shallow dish or bowl, mix together the pepper, garlic powder, dill and flour. Place the bread crumbs in a separate shallow bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Now, pre-heat the oven to 170C (350F)
Heat oil in a large frying pan over medium high heat. When the oil is hot, fry chicken rolls for about 5 minutes, then turn over and fry for another 5 minutes until golden. You can remove the toothpicks during the frying process. Drain on paper towels. Next, put the chicken pieces onto a baking tray and bake in the pre-heated oven for about 15 minutes to ensure the chicken is cooked through. Finally, garnish with lemon slices and parsley and serve.
This photo shows the Chicken Kyiv from the restaurant Ostannya Barykada. By chance, I found this place in Independence Square, and it turned out to be a fun and delicious experience. And, the most unexpected part was when the hostess sat me down and I was automatically moved to my table. Finally, I enjoyed my meal and was entertained by live music from my seat.
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