Everyday Kitchen

Russian/Eastern European · Dinner

Chicken Kyiv

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Kyiv is a Russian/Eastern European dish. Keep butter cold and seal the pocket carefully.

Prep
35 min
Cook
30 min
Rest, soak, marinate or chill
60 min
Total
125 min
Servings
4
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Chicken Kyiv. The photograph includes mashed potatoes and garnish not included in this draft.
The photograph includes mashed potatoes and garnish not included in this draft. Representative photograph of Chicken Kyiv. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Butter

Chicken

Coating

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Butter · About 12 min

  1. Mix 100 g softened butter, 15 g garlic, grated, 20 g parsley, 15 ml lemon juice, ¼ tsp salt, shape four logs and chill until firm. Cut a pocket in each breast from 4 chicken breasts, about 180 g each, insert butter and close securely.

    Check: Look for this result: firm.

Coat · About 30 min

  1. Coat in flour, egg and crumbs from 80 g plain flour, 2 eggs, beaten, 180 g breadcrumbs, repeating egg and crumbs over seams. Refrigerate 30 minutes.

Cook · About 25 min

  1. Brown in 80 ml neutral oil 2 minutes per side, then bake at 190°C / 375°F for 18–25 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Keep butter cold and seal the pocket carefully.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use dill instead of parsley in the butter.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Kyiv one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Kyiv?

Keep butter cold and seal the pocket carefully.

What can I substitute in Chicken Kyiv?

Use dill instead of parsley in the butter.

Can I prepare Chicken Kyiv ahead?

Prepare the measured ingredients for Chicken Kyiv one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes