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Russian/Eastern European · Dinner

Chicken Kyiv

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Kyiv is a Russian/Eastern European dish. Keep butter cold and seal the pocket carefully.

Prep
35 min
Cook
30 min
Rest, soak, marinate or chill
60 min
Total
125 min
Servings
4
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Kyiv. The photograph includes mashed potatoes and garnish not included in this recipe.
The photograph includes mashed potatoes and garnish not included in this recipe. Representative photograph of Chicken Kyiv. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Butter

Chicken

Coating

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Butter · About 12 min

  1. Mix 100 g softened butter, 15 g garlic, grated, 20 g parsley, 15 ml lemon juice, ¼ tsp salt, shape four logs and chill until firm. Cut a pocket in each breast from 4 chicken breasts, about 180 g each, insert butter and close securely.

    Check: Look for this result: firm.

Coat · About 30 min

  1. Coat in flour, egg and crumbs from 80 g plain flour, 2 eggs, beaten, 180 g breadcrumbs, repeating egg and crumbs over seams. Refrigerate 30 minutes.

Cook · About 25 min

  1. Brown in 80 ml neutral oil 2 minutes per side, then bake at 190°C / 375°F for 18–25 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Keep butter cold and seal the pocket carefully.
  • Judge Chicken Kyiv by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Kyiv takes to cook.

Substitutions

  • In Chicken Kyiv, replace parsley in the butter with dill.

Storage

  • Get perishable Chicken Kyiv into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Kyiv within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Kyiv to 74°C / 165°F, stirring or turning it for even heating. When Chicken Kyiv is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Kyiv includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Kyiv becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Kyiv one day ahead. For Chicken Kyiv, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Kyiv on the day of serving.

FAQ

What matters most when making Chicken Kyiv?

Keep butter cold and seal the pocket carefully.

What can I substitute in Chicken Kyiv?

In Chicken Kyiv, replace parsley in the butter with dill.

Can I prepare Chicken Kyiv ahead?

Prepare the measured ingredients for Chicken Kyiv one day ahead. For Chicken Kyiv, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Kyiv on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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