I looked out the back door at my fresh herb porch pots, expecting to see various shades of brown with brittle textures. Yet instead I saw a burst of spring-thyme green. Chives. How on earth did this soft herb survive the unseasonably icy and cold winter? It’s a mystery. And a sign. Make Chicken Kiev.
Chicken Kiev. Do you know of it? Compound butter, frozen, then encased in evenly pounded chicken breast, breaded, pan browned, oven finished, served atop a bed of creamy mashed potatoes. First cut releases heavenly garlic herb butter and happiness. We’re talking serious comfort food here.
I’m a sucker for classic recipes and Chicken Kiev qualifies. There are a few steps to pay attention to when preparing this dish. Freeze your compound butter. Freeze your chicken rolls. Freeze your breaded chicken. Then cook. This isn’t one of my “easy week night meals” but it isn’t difficult either.
Plan ahead. I know, easier said than done. But really, make the compound butter and freeze it. It will keep for a good while (months). When you’re ready to make Chicken Kiev step one will be done.
For the compound butter, you can use your favorite soft herb combination, we chose flat leaf parsley and chive. For more about Fresh Herbs, check out my article here. The herbs are combined in the food processor with a good amount of minced garlic (3-4 cloves), a stick of softened butter and a pinch of salt & pepper. Process until finely chopped and well combined. Roll into a log shape in plastic wrap and freeze.
It’s really important that you completely encase the frozen butter. Pound your chicken pieces slightly thinner on the edges. This will make the chicken packets easier to seal. In fact, when making this dish, why not go ahead and make extra. The ‘stuffed & breaded’ rolls freeze well and will be waiting to brown & bake when you’re ready. Once rolled, wrap chicken in plastic wrap and freeze for an hour before coating.
For the Chicken Kiev breading, set up three dishes. One for flour (seasoned with salt & pepper), one for beaten eggs, and one for panko/parmesan/parsley coating. You dip into flour, then into egg, then a nice coating of the crumbs. Then repeat, back into flour, egg and crumbs. This double coating will further lock in the buttery herb goodness. Then another trip to the freezer for an hour (or for up to a month) before browning in oil.
I’ve been making consistent Healthy Choices for 20 weeks running. In that time I’ve walked over 500 miles and lost 36 pounds. I’m quite proud of how I’ve stuck to my plan. #fitby50. Last week I decided that today would be the day I’d splurge a bit. Chicken Kiev is the perfect comfort food, especially when perched atop a bed of Buttermilk Mashed Potatoes. Love.
Just an hour after thoroughly enjoying this meal, I’m pleased to say that B and I shared one Chicken Kiev with a big batch of fresh green beans. We’re both happy, satisfied and quite comfortable.
- ½ cup (1 stick) butter, softened
- 3-4 cloves garlic, minced
- 1 large handful fresh flat leaf parsley (about ½ cup once chopped)
- fresh chives (about ¼ cup once chopped)
- salt & pepper
- 2 large boneless skinless chicken breasts (8-10 ounces each), cut in half, pounded to ¼-inch thickness (thinner around edges)
- ½ cup parmesan cheese
- 1 cup panko breadcrumbs
- 2 Tbl. fresh flat leaf parsley, finely chopped
- 2 eggs, beaten
- 1 cup flour
- salt & pepper
- Place ingredients in a food processor and process until herbs are finely chopped and butter is well combined. Place butter on a piece of plastic wrap; shape into log and roll tightly. Freeze for at least an hour (or up to 6 months).
- Pound chicken to ¼-inch thickness (thinner around edges; season with salt & pepper.
- Cut frozen compound butter into four strips, about 1-inch x 2-inches. Store remaining butter in freezer.
- Place butter on each chicken piece, fold in edges and roll chicken tightly around butter, completely encasing. Repeat with remaining chicken. Freeze for 1 hour.
- Set up breading station with flour (seasoned with salt & pepper) in one dish, beaten eggs in a second dish, and panko/parmesan/parsley in a third dish. Dip each chicken roll into flour, egg, then panko mixture and repeat. Be sure to press breadcrumbs. Continue with all chicken rolls then freeze for one hour.
- Preheat oven to 375 degrees.
- Heat 2-inches of canola oil in a Dutch oven over medium-high heat. Brown chicken rolls for 1-2 minutes per side or until deep golden brown. Remove to drain on paper towels. Place browned chicken rolls into a baking dish. Bake for 20 minutes. Let stand for 5-minutes before serving.
- Serve on a bed of mashed potatoes. Garnish with parsley.
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