Chicken Kiev- An Overlooked Classic!Posted: August 5, 2013
I was reading a courtroom drama not too long ago and saw a reference to Chicken Kiev. Having never made it, or even tasted it…I found a recipe. I put it on the menu this week for my Meal Delivery Service. OMG!! This is one of the best chicken dishes I’ve ever baked. Traditionally this dish is fried, which is just as healthy as baking if you use beef fat to fry in, not any type of vegetable oil. As I was short on beef fat, and the round shape of these made it imperative to have enough fat to come up to about 2 or 2 2/3 inches in the pan…I decided to bake them. They were awesome!
- 4 large organic chicken breasts, placed in a large Ziploc bag and pounded to just over 1/3 inch.
- 4 tablespoons salted butter, at room temperature
- 1-2 cloves garlic, very finely chopped
- salt and pepper to taste
- 2 tablespoons chopped fresh dill
- 1/3 teaspoon cayenne
- 2-3 tablespoons sweet rice flour, seasoned with salt and pepper for dredging
- 2 eggs, beaten with a teaspoon of water
- Gluten Free Bread crumbs for coating, mixed with melted butter (this makes them brown evenly and come out crispier)
1. In a small bowl, mix together butter, garlic, dill and cayenne; season with salt and pepper and then freeze for 25 minutes in a 3 by 4 inch rectangle shape.
2. Meanwhile, preheat oven to 350°F.
3. In the middle of each pounded chicken breast, place a fourth of the compound butter, then fold over the chicken to envelope the butter.
4. Using wooden toothpicks, seal around the outside of the parcel, sealing the butter inside the chicken.
5. Dredge each chicken breast into the seasoned flour to coat evenly.
6. Then roll each chicken breast in egg mixture, then coat in breadcrumbs.
7. Place onto a baking tray (sheet/pan) lined with parchment paper.
8. Bake in the middle of preheated oven for 25-30 minutes, then flip over gently. Bake another 25 minutes or until golden on the outside, and cooked on the inside. Use a meat thermometer to make sure that the chicken is at 175 degrees. Make sure that you insert the thermometer in the chicken and do not go directly in the middle of the breast, as the butter will run out.
9. Carefully remove toothpicks before serving. I use a form to hold the chicken while tugging on the toothpick…otherwise the chicken may tear.