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sticky honey soy baked chicken with caramelized garlic glaze

Chicken Kiev Recipe

Crispy panko-crusted chicken breast stuffed with melted garlic herb butter. The partial-freeze technique keeps the butter sealed inside for a dramatic molten reveal when you cut it open.
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Prep Time 30 minutes
Cook Time 18 minutes
Freezing Time 1 hour
Total Time 1 hour 48 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 773
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter softened
  • 2 tsp fresh parsley finely chopped
  • 2 garlic cloves very finely minced
  • 0.25 tsp salt for butter only, skip if using salted butter
  • 2 chicken breasts 7 to 8 oz each, skinless and boneless
  • 0.5 tsp salt for seasoning chicken
  • 0.25 tsp black pepper
  • 1 large egg lightly whisked
  • 0.25 cup all-purpose flour
  • 1 cup panko breadcrumbs regular breadcrumbs can be substituted
  • 4 cup canola or vegetable oil for frying
  • fresh parsley finely chopped, for garnish

Equipment

  • Meat mallet or rolling pin
  • Freezer bags or parchment paper
  • Heavy-based pot for frying
  • Wire rack on baking tray
  • Instant read meat thermometer

Method
 

  1. Mix softened butter, parsley, garlic, and salt in a bowl until fully combined and smooth.
  2. Spread butter onto parchment paper into a roughly 4 by 2.4-inch rectangle. Refrigerate until firm, then cut lengthwise into 2 equal batons.
  3. Place each chicken breast smooth-side down between two freezer bags. Pound to an even quarter-inch thickness. Patch any small tears with chicken scraps.
  4. Sprinkle both sides of each chicken breast with salt and pepper.
  5. Place one butter baton in the center of each breast. Fold sides in over the butter, then roll from the bottom up, finishing seam-side down.
  6. Wrap each roll tightly in plastic wrap, twisting the ends to form a firm log. Freeze for 30 minutes until the surface is firm but not frozen solid.
  7. Coat each Kiev in flour and shake off excess. Then coat in whisked egg. Then press firmly into panko breadcrumbs on all sides including both ends.
  8. Return crumbed Kievs to the freezer for another 30 minutes.
  9. Preheat oven to 350 degrees F. Place a wire rack on a baking tray.
  10. Heat oil in a heavy pot to 375 degrees F. Carefully fry each Kiev for 2 to 3 minutes, turning once or twice, until golden all over. The inside will still be raw at this stage.
  11. Transfer to the wire rack and bake for 15 minutes or until the internal temperature reaches 150 degrees F. Pierce the thermometer only partway through the top to avoid butter leakage.
  12. Rest for 2 minutes, sprinkle with chopped parsley, and serve immediately.

Notes

Both partial freezing steps are essential. Do not skip either 30-minute freeze or the seams may open and butter will leak during cooking. For a no-fry baked option, toast panko sprayed with cooking oil in a 350 degree oven until golden, cool completely, crumb the Kiev, and bake for 20 minutes total. Can be frozen after crumbing for up to 2 months before cooking.
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