Today we are going to make an original recipe that, although it is called Chicken Kiev, a stuffed chicken recipe ideal to share, is not original to Ukraine or its capital, but was invented in the Moscow Merchants’ Club at the beginning of the 20th century under the name of kotleta po-kievsky, leading to confusion about its origin.
It is a whole breast, without filleting, that we are going to fry after filling it with a compound butter or fine herb butter, which will infuse each bite with flavor and which is the characteristic touch of this recipe. It has been so successful since its invention, that as a curiosity I will tell you that It was the first prepared dish marketed by the Mark & Spencer supermarket chain in the United Kingdom.
We start by preparing our herb and garlic butter. To do this, we chop the garlic cloves and the parsley well and mix them with the butter that we will have left for an hour or two at room temperature. With a fork we will have it ready in no time. Then we put it in a kitchen film forming a cylinder and keep it in the fridge. In less than an hour it will be hard again and we will have a great preparation for this recipe and many others.
With a sharp knife, we make a cut into the chicken breasts, without opening them all the way. In that hole, we will put two or three slices of the garlic and parsley butter that we have prepared, trying to close the breast so that it is well recomposed.
We breaded the chicken breasts passing them through flour, beaten egg and breadcrumbs. For this recipe, it is preferable to make a double breaded, giving a second pass through the egg and the breadcrumbs to prevent the butter from spilling out when frying them.
We fry the Kiev chicken breasts in very hot oil and when they have a golden color, we remove them to an absorbent paper, leaving them rest for a few minutes before cutting into portions so the flavors settle inside.
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With what to accompany the Chicken breasts Kiev
Once the breasts of our Chicken KievIt is convenient to let them rest for five minutes, first so that they do not burn so much and secondly, so that when cutting all the filling does not come out. After that short wait, we cut them into portions and serve them with a salad garnish. With a light starter, each breast is enough for two people, although the most eaters can eat one whole.
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