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Chicken Kiev with Fresh Herb Butter

Carne Diem Culinary
These juicy chicken breasts are stuffed with fresh herbs and butter and have long been a favorite in our household. On a smoker or on your stovetop this Chicken Kiev recipe is sure to be a winner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Freezer time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine French, Russian, Ukranian
Servings 8
Calories 634 kcal

Equipment

  • Skillet

Ingredients
  

  • 8 Chicken Breasts

Fresh Herb Butter

  • 12 Tablespoons Butter salted
  • ½ teaspoon Black Pepper
  • 1 Tablespoon Minced Garlic
  • ¼ Cup Fresh Parsley finely chopped
  • 1 teaspoon Fresh Tarragon finely chopped
  • 1 teaspoon Fresh Thyme

Seasoned Breading

  • 1 cup Panko Bread Crumbs
  • ½ cup Flour
  • 2 teaspoons Ranch Seasoning
  • 2 teaspoons Fresh Dill finely chopped
  • 1 teaspoon Garlic powder

Egg Mixture

  • 5 Eggs
  • ½ Cup Buttermilk

For Frying

  • ¼ Cup Butter
  • ¼ cup Olive Oil

Instructions
 

Prepare the herbed butter

  • Finely chop the parsley, thyme and tarragon and place in a small bowl. Melt the butter and add to the bowl with the chopped herbs. Add the pepper and minced garlic and stir well to combine.
  • Pour the melted butter mixture into an ice cube tray and place in the freezer for at least 2 hours to solidify the butter.

Make the Breading

  • Combine the panko, flour, garlic powder, ranch seasoning and dill in a small bowl and mix to combine. Set aside.

Making the Chicken Kiev

  • Lay out the chicken breasts and tenderize them with a Jaccard, or place between 2 pieces of parchment paper and pound them with a meat mallet until they are about ¼ inch thick.
  • Beat the eggs with the buttermilk in a small bowl. If you do not have buttermilk, you can substitute regular milk.
  • Remove the butter from the freezer and place a cube in the center of each chicken breast. You can halve the cubes if it helps them to fit better. Wrap the chicken breast around the cube and seal as best as possible. If necessary use a toothpick to hold the chicken together. Place the chicken in the refrigerator for 30 minutes.
  • Next, dip the chicken into the egg mixture. Allow the excess egg to drip off, then coat all sides of the chicken with the seasoned breadcrumb mixture. Repeat with the remaining chicken. Allow the chicken to sit on a wire rack while you prepare the oil for frying.
  • Melt the 2 tablespoon of butter along with the 2 tablespoons of olive oil in a skillet over medium heat. When the butter is just starting to foam, add the chicken.
  • Cook the chicken for 3-4 minutes, then flip and cook 3-4 more minutes. Flip one last time and cook to an internal temp of 165 degrees (typically another 3-4 minutes).
  • When the chicken is fully cooked remove it from the pan and let it rest a couple minutes before serving. Caution the butter in the center may be extremely hot.
  • You may need to add additional oil and butter to the pan in order to finish frying all of the chicken.

Nutrition

Calories: 634kcalCarbohydrates: 14gProtein: 54gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 309mgSodium: 667mgPotassium: 954mgFiber: 1gSugar: 1gVitamin A: 1126IUVitamin C: 6mgCalcium: 75mgIron: 2mg
Keyword Butter, chicken, Dill, panko, parsley, Stuffed Chicken, tarragon
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