Chicken a la Kiev: ultra-juicy recipe for chicken breasts stuffed with butter

Today we are going to make an original recipe that, although it is called Kiev Chicken, an ideal stuffed chicken recipe to share, is not original from Ukraine or its capital, but was invented at the Merchants' Club in Moscow at the beginning of the 20th century with the name of kotleta po-kievski, leading to confusion about its origin.

It is a whole breast, without fillets, that we are going to fry after filling it with a compound butter or fine herb butter, which will impregnate each bite with flavor and which is the characteristic touch of this recipe. It was so successful since its invention that, as a curiosity, I will tell you that it was the first prepared dish marketed by the Mark & ​​Spencer supermarket chain in the United Kingdom.


For 4 people
  • Chicken breast 2
  • Butter 100 g
  • Parsley a handful
  • Wheat flour for breading
  • Egg for breading 1
  • Breadcrumbs for breading
  • Garlic clove for filling 2

How to make Kiev chicken

Difficulty: medium
  • Total time 30 m
  • Cooking 30 m

We start by preparing our herb and garlic butter. For this we chop the garlic cloves and the parsley well and mix them with the butter that we will have left for an hour or two at room temperature. With a fork we will have it ready in a very short time. Then we put it in a kitchen film forming a cylinder and keep it in the fridge. In less than an hour it will be hard again and we will have a great preparation for this recipe and many others.

With a sharp knife, we make a cut in the chicken breasts, without opening them fully. In that hole, we will put two or three slices of the garlic and parsley butter that we have prepared, trying to close the breast so that it is well recomposed.

We breaded the chicken breasts by passing them through flour, beaten egg and breadcrumbs. For this recipe, it is preferable to make a double breading, giving a second pass through the egg and the breadcrumbs to prevent the butter from spilling out when frying them.

We fry the chicken breasts a la Kiev in very hot oil and when they have a golden color, we remove them to an absorbent paper, letting them rest for a few minutes before cutting them into portions so that the flavors settle inside.

Tags:  Desserts Fish Meats And Birds 

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