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Chicken Kiev with Fresh Herb & Garlic Butter

Chicken Kiev {with Fresh Herbs & Garlic}

Liby with Lemony Thyme
4.75 from 4 votes
Prep Time 3 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
Servings 4


For the compound butter...

  • 1/2 cup 1 stick butter, softened
  • 3-4 cloves garlic minced
  • 1 large handful fresh flat leaf parsley about 1/2 cup once chopped
  • fresh chives about 1/4 cup once chopped
  • salt & pepper

For the Chicken...

  • 2 large boneless skinless chicken breasts 8-10 ounces each, cut in half, pounded to 1/4-inch thickness (thinner around edges)
  • 1/2 cup parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 Tbl. fresh flat leaf parsley finely chopped
  • 2 eggs beaten
  • 1 cup flour
  • salt & pepper


For the compound butter...

  • 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).

For the chicken...

  • Pound chicken to 1/4-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.