Chicken Kiev
Indulge in the mouthwatering delight of Chicken Kiev, where tender chicken breasts are generously stuffed with a luscious mix of herb-infused butter and fresh parsley. Paired with velvety pomme purée that melts in your mouth, this dish is a comforting classic that’s perfect for impressing family and friends. Get ready to savor every bite of this delightful culinary experience!
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- ½ Lemon (juice)
- 80g Parsley (washed) (2.82 oz)
- 5 Potatoes (cooked/passed)
- 35g Shallot dice (1.24 oz)
🥩Meat & Seafood(1)
- 1 Chicken breast
🥛Dairy & Eggs(6)
- 100g Butter (7 tbsp)
- 100g Butter (soft) (7 tbsp)
- Butter (from above)
- 200g Butter (14 tbsp)
- Egg wash
- 100g Milk (3.53 oz)
🫙Pantry Staples(2)
- Panko breadcrumbs
- Plain flour
🧂Spices & Seasonings(1)
- Salt + pepper
👨🍳 Instructions
- 1
Heat 100g of butter to 120C, pour over the parsley and blend for 3 seconds or until smooth.
- 2
Dice the shallot, and mix all other ingredients together until combined, place in a piping bag.
- 3
Prepare your chicken breast as shown in the video, cut the breast to make a pocket for the garlic butter, be careful not to pierce the breast.
- 4
Pane the chicken breast in this order: flour – egg – breadcrumbs – egg – breadcrumbs.
- 5
Deep fry at 180C until golden or drizzle with oil and bake in the oven at 200C until nicely coloured all over.
- 6
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
- 7
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
- 8
Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.
💡 Pro Tips
- ✓Freeze the piped garlic butter for 30 minutes before stuffing the chicken to prevent leakage during cooking, as solid butter creates a seal that melts gradually from the inside out.timing30 minutes
- ✓Double-bread using the flour-egg-breadcrumbs-egg-breadcrumbs sequence to create a 2mm protective barrier that prevents butter from escaping at 180°C frying temperature.technique2mm barrier
- ✓Maintain oil temperature precisely at 180°C because temperatures above 185°C will cause the coating to brown before the chicken cooks through, while below 175°C allows butter to leak out.equipment180°C ±5°C
- ✓Pound chicken breasts to uniform 1.5cm thickness before creating the pocket so cooking time remains consistent and prevents thick areas from being undercooked while thin areas overcook.technique1.5cm thickness
- ✓Use clarified butter for the garlic mixture because removing milk solids prevents separation and burning at high temperatures, maintaining smooth texture when melted.ingredient
Share this recipe
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Kiev
Indulge in the mouthwatering delight of Chicken Kiev, where tender chicken breasts are generously stuffed with a luscious mix of herb-infused butter and fresh parsley. Paired with velvety pomme purée that melts in your mouth, this dish is a comforting classic that’s perfect for impressing family and friends. Get ready to savor every bite of this delightful culinary experience!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- ½ Lemon (juice)
- 80g Parsley (washed) (2.82 oz)
- 5 Potatoes (cooked/passed)
- 35g Shallot dice (1.24 oz)
🥩Meat & Seafood(1)
- 1 Chicken breast
🥛Dairy & Eggs(6)
- 100g Butter (7 tbsp)
- 100g Butter (soft) (7 tbsp)
- Butter (from above)
- 200g Butter (14 tbsp)
- Egg wash
- 100g Milk (3.53 oz)
🫙Pantry Staples(2)
- Panko breadcrumbs
- Plain flour
🧂Spices & Seasonings(1)
- Salt + pepper
👨🍳 Instructions
- 1
Heat 100g of butter to 120C, pour over the parsley and blend for 3 seconds or until smooth.
- 2
Dice the shallot, and mix all other ingredients together until combined, place in a piping bag.
- 3
Prepare your chicken breast as shown in the video, cut the breast to make a pocket for the garlic butter, be careful not to pierce the breast.
- 4
Pane the chicken breast in this order: flour – egg – breadcrumbs – egg – breadcrumbs.
- 5
Deep fry at 180C until golden or drizzle with oil and bake in the oven at 200C until nicely coloured all over.
- 6
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
- 7
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
- 8
Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.
💡 Pro Tips
- ✓Freeze the piped garlic butter for 30 minutes before stuffing the chicken to prevent leakage during cooking, as solid butter creates a seal that melts gradually from the inside out.timing30 minutes
- ✓Double-bread using the flour-egg-breadcrumbs-egg-breadcrumbs sequence to create a 2mm protective barrier that prevents butter from escaping at 180°C frying temperature.technique2mm barrier
- ✓Maintain oil temperature precisely at 180°C because temperatures above 185°C will cause the coating to brown before the chicken cooks through, while below 175°C allows butter to leak out.equipment180°C ±5°C
- ✓Pound chicken breasts to uniform 1.5cm thickness before creating the pocket so cooking time remains consistent and prevents thick areas from being undercooked while thin areas overcook.technique1.5cm thickness
- ✓Use clarified butter for the garlic mixture because removing milk solids prevents separation and burning at high temperatures, maintaining smooth texture when melted.ingredient