Chicken Kiev - Deep fried Chicken Breast Stuffed with Garlic Parsley Butter
Recipe type: Chicken
Chicken Kiev is a Classic dish of chicken breast filled with garlic and parsley butter, crumbed and deep-fried to golden perfection. This all sounds really easy until the butter melts and runs out of the breast. There is a trick to this, and this how it goes.
- 2 Chicken breasts (deboned, skinless)
- 1 Cup all-purpose flour
- 5ml Paprika
- 5ml White pepper
- 5ml Salt
- 3 Eggs, lightly beaten
- 1 Cup fine dried breadcrumbs
- Oil for frying
For the Filling
- 80g Butter
- 125ml Finely chopped parsley
- 15ml Garlic, finely chopped
- Salt and pepper to taste
- To make the garlic parsley butter, mash the butter, finely chopped garlic, and parsley together until well combined. Put this aside.
- Place the chicken breasts on the chopping board, smooth side down and trim away the little fillets from the breasts. Put these aside.
- Turn the breasts over. Starting about a quarter of the way in from the long edge of the breast, slice into the breast at a slight angle until you can flap the upper part of the breast back.
- Turn the breast 180 degrees and repeat this starting 3 quarters of the way in from the edge. Flap this piece open, then repeat this with the remaining breast.
- Place the chicken fillets on a piece of cling-wrap. Fold the wrap over to enclose the fillets and use the base of a small saucepan to gently tap the fillets flat.
- Place half of the butter mixture into each of the breasts and flap the 2 edges over the butter to enclose the butter. Place a fillet over the join in the flaps to close it entirely.
- Place the chicken in the refrigerator for 30 minutes to set and firm up.
- While the chicken sets, combine the all-purpose flour, paprika, white pepper and salt.
- Measure out the dried breadcrumbs.
- Lightly beat 3 eggs and pour these into a dish.
- Sprinkle a thin layer of the seasoned flour over a large platter. This is where the coated chicken kiev will set, and the layer of flour will prevent the chicken coating from sticking to the platter and getting damaged.
- To coat the kiev, dredge it in the seasoned flour. Dunk the chicken in the egg to wet all of the flour. Return it to the flour mixture to get a good coating, then back to the egg making sure to wet all of the flour, especially the ends.
- Then it's into the bread crumbs to get a good solid coating all over.
- Transfer the coated chicken to the platter and continue with the remaining chicken. Allow the coating to set for 20 minutes.
- Fill a large pan with oil to a depth of 1 inch and heat this over medium heat to a temperature of 170c or 340f.
- Carefully drop the chicken kiev into the oil and fry these for 2 to 3 minutes per side until crisp and golden.
- Remove the breasts from the oil using a slotted spoon and drain any excess oil on kitchen paper.
- Serve the kiev immediately with the accompaniments of your choice.
- And there we have it... the perfect chicken kiev ... filled with melted butter, garlic and parsley.