Prepare to embark on a culinary journey that will transform your dinner table into a gourmet paradise! Chicken or Turkey Kiev isn't just a meal - it's a crispy, buttery experience that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine cutting into a perfectly golden-brown exterior, only to reveal a cascade of herb-infused garlic butter that melts sensuously onto your plate. Whether you're a cooking novice or a seasoned chef, this classic Ukrainian dish is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Ukrainian
Serves: 4 servings
Ingredients
- 4 turkey or chicken breasts
- 100g butter, softened
- 2 cloves garlic, minced
- Fresh parsley, chopped
- Breadcrumbs for coating
- Salt and pepper to taste
Instructions
- Preheat your oven to 190°C (375°F). This will ensure that your Chicken or Turkey Kiev cooks evenly and thoroughly.
- In a mixing bowl, combine the softened butter, minced garlic, and chopped fresh parsley. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
- Take the turkey or chicken breasts and make a pocket in each one. To do this, carefully cut a slit along the side of each breast, being cautious not to cut all the way through. This pocket will hold the garlic and herb butter.
- Stuff each pocket with the garlic and parsley butter mixture. Use your fingers to gently push the butter into the pocket, ensuring it is evenly distributed. You can use toothpicks or kitchen twine to secure the opening if necessary.
- Prepare a breading station by setting up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with a pinch of salt and pepper.
- Coat each stuffed chicken or turkey breast in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure an even coating.
- In a large skillet, heat some oil over medium heat. Once hot, carefully add the breaded chicken or turkey breasts. Sear them for about 3-4 minutes on each side until they are golden brown.
- Once browned, transfer the seared chicken or turkey breasts to a baking dish. Place them in the preheated oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
- Once cooked, remove the Chicken or Turkey Kiev from the oven and let them rest for a few minutes. This will help the juices redistribute and keep the meat moist.
- Serve the Chicken or Turkey Kiev hot, garnished with additional chopped parsley if desired. Pair with your favorite sides, such as mashed potatoes or a fresh salad.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted for the perfect herb butter filling.
- Pocket Technique: Use a sharp knife and create the breast pocket carefully to prevent butter leakage during cooking.
- Breading Matters: Press breadcrumbs firmly to create a crisp, even coating that seals in moisture.
- Don't Overcrowd: When searing, give each piece space in the pan to achieve that beautiful golden-brown crust.
- Rest Your Meat: Always let the Kiev rest for 3-5 minutes after cooking to redistribute juices and maintain maximum tenderness.
- Internal Temperature Check: Use a meat thermometer to ensure your chicken or turkey reaches a safe 75°C (165°F).
- Experiment with Herbs: While parsley is traditional, try adding thyme or chives to your butter mixture for a unique twist!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 140mg
