Best Chicken Kiev Recipe [Video] (2024)

FAQs

How to make chicken Kiev that doesn't leak? ›

The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands.

Always, I repeat ALWAYS put a piece of bread under your chicken Kiev when it's cooking… not only does it capture all the wonderful garlicky juices, but it creates the ultimate garlic bread for you to enjoy with your meal (and saves on clean up time) #c#chickenkiev l#lifehack c#cookinghack c#cooking g#garlic g# ...

Place Kievs in pan and cook. Cover with lid to prevent drying out. Turn after approximately 10 minutes. Cook for a further 10-15 minutes.

There are some ways, such as turning the Chicken Kiev upside down on the baking tray or ensuring the chicken breasts are evenly thin if you're making one yourself, that could potentially help ensure the garlic butter doesn't leak.

My Tip to Avoid Leaking Butter

I have tried many ways to avoid this, but the trick that works the best for me is to stuff the opening where the herb and garlic butter with the chicken breast tender.

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

Wrap up and seal

Use the clingfilm to tightly roll it up into a fat sausage shape. If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a co*cktail stick to secure.

If you must, cut the thickest parts open and look at the meat, if cooked it should appear white maybe with a little bit of pinkish tinge in some places, all the way through, or sometimes there are small blood spots especially in chicken breasts, but it should not appear sort of translucent as it does when uncooked.

To prevent this, make sure you refrigerate or freeze your butter until it is really firm. More importantly though, ensure you secure the opening well with toothpicks. Run the toothpicks lengthways along the opening using at least two toothpicks per breast.

Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

What sides go with chicken Kiev? ›

If baked, roasted or fried, I like mashed potatoes, chicken gravy (velouté sauce, or cream gravy), green beans with gremolata or baby butter beans.

Stab the top of them with a fork before you put them in the oven. The middle contains air along with the garlic butter, having holes in the top (from the fork) allows the gas to expand without splitting the kiev and letting the butter out. Interesting. I'd also suggest cooking it more gently.

Once you've put this dish out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of these Chicken Kievs in the fridge for approximately 3 days or so.

Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable.

There is no way to completely prevent the chicken breasts from releasing water. However, you can minimize it by the way you cook. Not crowding the number of pieces in the pan is the most effective, followed by searing the meat when you first put it into the pan, then turning down the heat to complete the cooking.

Wrap up and seal

If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a co*cktail stick to secure.