Chicken Kiev is a dish that has brought popularity to Ukraine. The simple combination of fresh chicken filet with a piece of butter is considered to be quite exquisite all over the world. To ensure that butter does not flow during the frying, you’ll need a lot of practice and true professionalism. Nowadays, chicken Kiev is served in fashionable restaurants across London and New York. It is always the first dish ordered by foodies visiting the Ukrainian capital.
- 1/4 cup butter, softened
- 1 tablespoon minced chives
- 1 garlic clove, minced
- 6 boneless skinless chicken breast halves (8 ounces each)
- 3/4 cup crushed cornflakes
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon paprika
- 1/3 cup buttermilk
- In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
- Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks.
- In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.
- Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.
This dish looks super savory and delicious!
