Baked or Fried
This chicken Kiev recipe is a big hit in our family. Who is not going to like poultry stuffed with herb butter and deep fat fried? And if you're not into deep frying, not to worry, it works perfectly fine in the oven as well.
For a similar and just as popular (and easy) dish, see this chicken cordon bleu recipe.
I have a genetic thing against deep fat frying, but I went ahead and tested this chicken Kiev recipe using this method and it came out just great. My family was smacking their lips and begging for more. However, given my disposition, I tried it in the oven as well, and while there was a little less smacking and longing glances in the direction of the kitchen, it was quite delicious.
Of course the traditional chicken Kiev recipe calls for deep fat frying. If you decide to use this method, you may like to check out these deep frying tips before you proceed.
You may be concerned, like I was, that the filling is going to leak out of the roll as it fries. Not to worry. The flour, eggs, and bread crumbs form a good seal on the whole thing and nothing leaks. Do follow the directions though and allow the breaded rolls to chill in the refrigerator for a while before frying.
In the freezer section of the grocery store here in France, we can buy a roll of butter that has been mixed with herbs and garlic. It is great stuff to have on hand for frying steaks, topping vegetables or rice, or even as a spread for breads. If you can find a similar product, it should work fine in this chicken Kiev recipe.
If you make your own, which is absolutely delicious, you may like to make extra to have on hand for other uses. It should be fine for at least a week if kept in plastic wrap in the refrigerator.
Prep time: 30 min
Cook time: 20 min
Makes 4 servings.
For the herb butter:
For the poultry:
Baked Chicken Kiev Recipe
Follow the same method for preparing the herb butter and breasts as above. Instead of deep fat frying, lightly oil a baking dish and place the breaded rolls in this. Dot the rolls with additional butter and bake at 375°F for about 30 minutes or until the juices run clear and the chicken is cooked through.
As with many dishes, there is some debate over where this chicken Kiev recipe originated. Since this is a site about French food I will give you la version française.
According to French history, this dish was invented by the the Frenchman Nicolas Appert (1749-1841), a masterful food manufacturer, who is also, and perhaps much more significantly, credited with developing the technique for canning foods.
He called his dish les côtelettes de volaille and it was also known as Chicken Supreme. The name chicken Kiev didn't appear until New York restaurants wanting to woo a Russian clientele began using it to designate this stuffed poultry dish.
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