I’ve only made this a few times in my life, but it’s one of those dishes that will make a special appearance here and there just to remind me there is good in the world.
It can be kind of tricky, but as long as you know what you’re getting yourself into (and are fully prepared) it can be a pretty exciting cooking experience.
**Chicken Kiev** Serves 3-4
3 large chicken breasts (get the biggest ones you can find)
6 T of cold butter
1 T each of chives, parsley, oregano, minced garlic, lemon zest and lemon juice
1 c flour (or GF flour)
1 c breadcrumbs (or GF breadcrumbs), seasoned with salt and pepper.
Salt and pepper
Vegetable (or whatever preferred) oil for frying
- Start by mixing the fresh herbs, lemon and butter together in a food processor. Scrape into a thin log shape and stick into the freezer.
- Place the chicken breast in between two sheets of plastic wrap and begin pounding out until chicken is about ¼ inch thick. Be careful not to tear the chicken or pound too hard. You are going to be wrapping the chicken around cold butter, and the more you can keep it sealed in, the better the final outcome.
- Lay 2 tablespoons of butter in the middle of the chicken and fold the chicken around it. The best way is to tuck the sides in, and roll from the end… kind of like rolling a sleeping bag. Place the rolled chickens on a plate in the freezer for 10 minutes.
- Preheat the oven to 350 and get a pot or deep skillet headed with vegetable oil. The oil should go up about 1 ½ inches and is ready at 360 degrees.
- Get the breading station ready and carefully roll each of the chickens first in flour, then egg and then in breadcrumbs.
- Place the chicken straight into the hot oil, and flip when one side is golden brown. When both side are golden colored, carefully move them onto a broiling pan and place in the oven for 8-10 minutes.
- Chicken is done when it’s 165 degrees.
- Enjoy!! The herby butter should ooze out of chicken when you cut into it!