Dinner Party · Russian
Chicken Kiev
I roll the chicken breast around a knob of garlic herb butter. After breading, I pan fry it until the exterior is crisp and the center remains buttery.
Why This Works
Freezing the butter log makes it easier to handle and less likely to leak during cooking, ensuring a molten center.
The Upgrade
Add a pinch of cayenne pepper to the panko breadcrumbs for a subtle kick.
Chef's Secret
Michelin TechniqueEnsure the chicken is completely sealed around the butter. If any butter escapes during frying, it will create a delicious garlic-infused oil in the pan that can be spooned over the chicken.
Ingredients
Total time including resting: 40 min
Directions
In a small bowl, mix the softened butter with dill, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Divide into two portions and shape into logs. Freeze for 15-20 minutes until firm.
20 minButterfly each chicken breast by slicing horizontally almost all the way through, then opening like a book. Cover with plastic wrap and gently pound to an even 1/4-inch thickness.
Season the inside of each chicken breast with a pinch of salt and pepper. Place one chilled butter log in the center of each breast. Fold the sides of the chicken over the butter, then roll tightly from one end to encase it completely. Secure with toothpicks if needed.
Set up three shallow dishes: one with flour, one with lightly beaten eggs, and one with panko breadcrumbs seasoned with the remaining 1/4 tsp salt and 1/8 tsp pepper.
Dredge each chicken roll first in flour, shaking off excess. Then dip in beaten egg, ensuring it's fully coated. Finally, coat generously with panko breadcrumbs, pressing to adhere.
Heat the vegetable oil in a large skillet (10-inch) over medium-high heat until it shimmers. Carefully place the breaded chicken rolls into the hot oil.
Fry for 4-5 minutes per side, until deeply golden brown and crispy. The internal temperature should reach 165°F. Reduce heat if browning too quickly.
10 minRemove chicken from skillet and place on a wire rack to drain excess oil. Let rest for 5 minutes before serving. The butter will erupt when cut.
5 minWine Pairing
Chardonnay (Oaked)
White Wine
The BottleLouis Jadot Meursault
The buttery, rich weight of a high-quality oaked Chardonnay is a mirror match for the garlic-herb butter center of the chicken. Its round body and subtle spice elevate the golden crust.
Nutrition per Serving
650
calories
45g
protein
25g
carbs
42g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dill and Cucumber Salad
Toss cucumbers with sour cream and fresh dill to provide a cooling, tangy counterpart to the buttery chicken.
Ingredients
Directions
Place sliced cucumbers in a colander, toss with salt, and let drain for 10 minutes to remove excess moisture.
Pat the cucumbers dry thoroughly using clean paper towels.
In a chilled mixing bowl, whisk together the sour cream, vinegar, sugar, and black pepper until smooth.
Fold the dried cucumbers into the dressing gently to ensure even coating.
Fold in the fresh dill immediately before serving.
Serve chilled to provide a crisp, acidic contrast to the richness of the Chicken Kiev.
Side Dish
Steamed Peas with Butter
Quickly steam peas with a touch of butter for a bright, sweet vegetable side.
Ingredients
Directions
Bring one inch of water to a gentle boil in a wide saucepan fitted with a steamer basket.
Place peas in the steamer basket, cover tightly, and steam for 3 to 4 minutes until vibrant green and just tender.
Transfer peas immediately to a warmed mixing bowl to halt the cooking process.
Add butter, salt, and white pepper, tossing gently to emulsify the butter into a glossy coating.
Fold in the mint and lemon zest.
Serve immediately alongside the Chicken Kiev while the peas retain their structural integrity.
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