🍽️Main Dish

Classic Garlic-Herb Chicken Kiev

Name: Classic Garlic-Herb Chicken Kiev
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Main Dish
Ingredients: Unsalted butter – 8 tablespoons, softened; Garlic – 2 cloves, finely grated; Lemon zest – from 1 lemon (yellow part only); Fresh tarragon – 2 tablespoons, finely chopped; Nutmeg – a pinch, freshly grated; Chicken breasts – 4 pieces; Egg – 1, beaten; Fresh breadcrumbs – 2 cups; Oil for frying – as needed; Salt and black pepper – to taste

"Indulge in a timeless masterpiece featuring a golden, crunchy exterior that shatters to reveal a luxurious heart of molten garlic-herb butter."

Prep:30 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

Unsalted butter – 8 tablespoons, softened
Garlic – 2 cloves, finely grated
Lemon zest – from 1 lemon (yellow part only)
Fresh tarragon – 2 tablespoons, finely chopped
Nutmeg – a pinch, freshly grated
Chicken breasts – 4 pieces
Egg – 1, beaten
Fresh breadcrumbs – 2 cups
Oil for frying – as needed
Salt and black pepper – to taste

🌱 High Protein🌱 Nut-Free⚡ Medium

❤️Health35%

😋Taste94%

🥳Joy98%

👨‍🍳Difficulty65/100

📜 The Story

While the name suggests Ukrainian roots, this dish likely evolved from the French 'Côtelette de volaille' popularized by 19th-century Russian chefs trained in Paris. It became an international icon of fine dining in the mid-20th century, celebrated for its dramatic presentation of molten herb butter.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

6/10

🌶️Spicy

1/10

🍯Sweet

1/10

🍄umami

7/10

☕Bitter

2/10

✨ Sensory Profile

"A symphony of textures where a shatteringly crisp, golden-brown crust yields to succulent poultry and a fragrant, molten core of tarragon-infused butter. The aroma is an intoxicating blend of toasted bread, roasted garlic, and the bright, anise-like scent of fresh herbs."

Chef's Mastery

💡

The Secret

For an impenetrable seal, chill the breaded chicken for 30 minutes before frying; this helps the coating set and prevents the butter from leaking out during the thermal expansion of cooking.

⚠️

Avoid This

Frying at a temperature that is too high, which results in a burnt exterior while the butter remains frozen or the chicken remains raw in the center.

❄️

Storage

Best served immediately for the 'liquid gold' effect, but can be refrigerated for 2 days. Reheat in a 350°F oven to restore crispness, though the butter will likely soak into the meat.

Instructions

In a medium bowl, combine the softened butter, grated garlic, lemon zest, chopped tarragon, nutmeg, salt, and black pepper. Mix thoroughly until smooth and evenly blended.

Spoon the butter mixture onto plastic wrap, shape it into a compact log, wrap tightly, and freeze until firm. This step is essential to prevent the butter from leaking during cooking.

Carefully butterfly each chicken breast or open it flat without cutting all the way through. Season lightly with salt and pepper.

Place a portion of the frozen butter in the center of each chicken breast. Fold the chicken over the butter, enclosing it completely. Secure with toothpicks if needed to ensure a tight seal.

Dip each stuffed chicken breast into the beaten egg, then coat thoroughly with fresh breadcrumbs, pressing gently so the crumbs adhere well.

Heat oil in a deep skillet over medium heat. Fry the chicken until golden brown and crisp on all sides, turning carefully, and cook until the chicken is fully done.

Transfer the chicken to a paper towel-lined plate and let rest for 2–3 minutes. Remove toothpicks if used and serve hot so the butter remains deliciously molten inside.