Chicken Kiev
Crunchy golden chicken rolls with a hidden center of herby garlic butter that pours out when you cut in, baked instead of fried.
- 80 min total
- 40 min hands-on
- A little more hands-on
- Serves 4
- About $2.73 a serving
- 590 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 4 chicken breasts
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1 lemon, cut into wedges (optional)
From your pantry
- 1 tsp salt, divided
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 tbsp olive oil
Each serving has about 590 calories, 57 g protein, 26 g carbs and 27 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Mash the butter with the garlic, parsley, dill and of salt, shape it into 4 small logs on plastic wrap, and freeze 20 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Timer: 20 min
Dolly’s tip: Frozen butter logs stay put while you roll. Soft butter squeezes out the ends.Lay each breast between plastic wrap and pound it to an even ¼ inch thick. with the rest of the salt and the pepper and wash your hands.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Set a butter log across the wide end of each breast, tuck in the sides, and roll it up tightly. Chill seam side down for 15 minutes.
Timer: 15 min
Dolly’s tip: Tuck the sides in snugly so the butter is sealed in on all sides.the oven to 400°F and line a with . the oil into the panko.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Beat the eggs in a shallow bowl. Roll each bundle in the flour, then the egg, then press it into the panko all over.
seam side down 25 to 30 minutes, until deep and the chicken reads 165°F when you test the meat, not the butter.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let them 5 minutes, then cut in carefully and serve with lemon wedges.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Dolly’s tip: The butter inside is molten, so cut away from you.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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