F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Quick Chicken Kiev
© Tara Fisher

Quick Chicken Kiev

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST

To make a classic chicken Kiev, Ukrainian cooks pound cutlets flat, roll them around a log of herb butter, then bread and fry them. Here, Grace Parisi simplifies the dish by cutting a pocket into the breast to hold the butter.

  1. 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness
  2. Salt
  3. Freshly ground pepper
  4. 1 stick unsalted butter, softened
  5. 2 tablespoons finely chopped dill
  6. 2 tablespoons finely chopped chives
  7. All-purpose flour, for dusting
  8. 3 large eggs, beaten
  9. 1 1/2 cups panko bread crumbs, crushed
  10. 2 tablespoons extra-virgin olive oil, plus more for frying
  11. 1 tablespoon fresh lemon juice
  12. 1 large bunch of arugula, stemmed
  1. Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.
  2. Dredge the chicken in flour, tapping off the excess. Put the eggs and bread crumbs in 2 separate shallow bowls and season with salt and pepper. Dip the chicken in the eggs and then in the bread crumbs, sealing the pockets; dab any open spots with egg and sprinkle with bread crumbs to seal. Place the chicken on a baking sheet and freeze for 5 minutes.
  3. In a large skillet, heat 1/2 inch of olive oil until shimmering. Add the chicken and fry over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes.
  4. In a large bowl, whisk the 2 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the arugula and toss. Transfer the chicken to plates and top with the remaining herb butter. Serve the arugula salad alongside.

Suggested Pairing

Green apple-scented, full-bodied Côtes-du-Rhône blanc.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.