How to Make Perfect Chicken Kyiv

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture.

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience without losing flavor.

Take out a stick of butter and let it reach room temperature.

Mince 2 cloves of garlic and add 1 teaspoon of salt to help mash it into a paste.

Mash the garlic into a paste using a knife blade.

Add the garlic paste to the bowl with the butter.

Mince 2 anchovy fillets and add them to the butter mixture.

Add an additional 1/4 teaspoon of salt to the butter mixture.

Zest the entire lemon into the butter mixture, avoiding the juice.

Add 1 tablespoon of minced dill to the butter mixture.

Whip the butter mixture until well combined.

Form the butter mixture into a log using cling film and place it in the freezer to solidify.

Pound out the chicken breasts between parchment paper to flatten them.

Season the chicken breasts with salt and pepper on both sides.

Cut the compound butter log into quarters, one piece per chicken breast.

Roll the chicken breasts around the butter, tucking them in like a burrito.

Prepare a dredging station with flour, beaten eggs, and plain breadcrumbs.

Double dredge the chicken: first coat in flour, then dip in eggs, and finally coat in breadcrumbs.

Place the breaded chicken in the freezer for a bit to firm up.

Heat oil in a pan until it reaches about 375-380°F.

Brown the chicken Kievs in the hot oil, rotating until golden all over.

Transfer the browned chicken Kievs to a tray and place them in a preheated oven at 350°F to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens