Recipe by Chef John
"I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life."
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chopped fresh flat-leaf parsley
4 (8 ounce)
skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
panko bread crumbs
vegetable oil for frying, or as needed
Absolutely 5 stars (and then some) on this one! A lot of prep work but OMG the end result is so incredibly decadent it's beyond words. I served this to a private group of friends and everyone, I mean EVERYONE, just about fainted from either the butter or the incredible taste! Paired with a mixed salad and mashed potatoes...If you don't try it, you will never know. 5 Thumbs up Chef John! You hit this one out of the ballpark!
Terrific and delicious recipe. I followed it exactly as directed and it turned out amazing!! Thank you Chef John for the rolling technique as well, the delicious center stayed put until the final reveal. I'll definitely use that technique with other stuffed chicken recipes. Yum!
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.
Look no more for another chicken kiev recipe! There are other kiev recipes with more reviews, but this is the absolute best! My family loved it as it tasted like something that you would be served at a 5 star restaurant. Make sure you use fillets rather than the entire breast as it will take literally forever to pound it out into a thin layer. I didn't use a mortar and pestle for making the butter but I'm ordering one because I can only imagine that it'll make the filling taste even better. I froze the patties the night before and battered, fried, and baked the day of serving.
This recipe is Delicious!!! Yes, it's definitely time consuming but worth every bite! Make sure you flatten the chicken breast evenly so it cooks thoroughly. But to solve that problem I fried and baked it a bit longer
I would give this 10 stars. Delicious doesn't even begin to describe how this tastes. I do have to admit I did change 1 thing, I ground up my chicken in my food processor. When ever I pound out chicken breasts and try to fill them, I always lose the filling no matter what I do. Ground chicken was much easy to work with. The only bad thing was that the meat was sticky so I was wetting my hands a lot. The taste was exquisite, the absolute best I have ever had. The butter, garlic and parsley combo is perfect and the pinch of cayenne just brings it over the top. I didn't think the prep was really that bad, I think it was well worth it!!! Thanks Chef John :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Kiev
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 344
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