Technically a Chicken Kiev is filled with Garlic butter and these are more Chicken Cordon bleu as they are filled with Cheese & Ham. But who cares what you want to call them, this homemade Chicken Kievs tastes delicious.
You can experiment with this recipe by changing up the Cheese for Goats Cheese and even substituting the ham for Chorizo or Prosciutto
History of the Chicken Kiev
The origins of Chicken Kiev are somewhat murky, with various theories about its creation and cultural significance.
This dish, featuring a breaded and fried chicken breast filled with a rich herb and garlic butter, is often associated with Ukrainian cuisine, although its exact roots are debated. Some culinary historians suggest that it may have been inspired by a similar Russian dish called "kotleta po-kievski," which dates back to the early 19th century. Others argue that it was popularized in the West during the mid-20th century, particularly in the United States, where it became a staple in many restaurants and households.
The dish gained fame not only for its delicious flavour but also for the dramatic presentation, as the butter would ooze out when the chicken was cut, creating a delightful visual and taste experience.
Over the years, Chicken Kiev has evolved, with variations appearing in different cuisines, but its classic form remains a beloved comfort food.
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Serves: Two
Tricky
Cook in: 50 min
Prep: 20 min
What equipment do you need ?
Meat Mincer
Saucepan
Measuring Jug
Kitchen Scales
Baking Tray
Title
Meat Mincer
A meat mincer, also known as a meat grinder, is a kitchen appliance designed to finely chop or grind meat into smaller pieces.
£10.35
Saucepan Set
3-Piece Stainless Steel Saucepan Set with Glass Lids – 16cm / 18cm / 20cm
£34.99
Plastic Measuring Jug
Measuring Jug 1L or 2L Clear Plastic Kitchen Freezer Microwave Dishwasher Safe
Chicken Kiev is a popular dish that features a chicken breast pounded and rolled around a filling of garlic butter, herbs, and sometimes cheese.
The chicken is then coated in breadcrumbs and typically fried or baked until golden brown.
This dish is known for its crispy exterior and the rich, flavorful butter that oozes out when cut, making it a favorite in many cuisines around the world.
This recipe is not technically a Kiev, as the deffinnition of a Kiev is stuffed with Garlic Butter, so this is more a Chicken Cordon bleu.
We have addapted this recipe slightly so as to reproduce a more familiar type of Chicken Kiev, so we have used minced Chicken.
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Variations of the Chicken Kiev
Chicken Kiev has inspired numerous variations that reflect diverse culinary traditions.
Chefs around the world have adapted the classic dish, incorporating different herbs, spices, and fillings to create unique interpretations.
Some versions may feature alternative proteins or vegetarian options, while others experiment with various cooking techniques, such as baking or grilling, to enhance flavour and texture.
We have taken it a step further with this recipe, and filled the chicken with cheese & ham making it not a traditional chicken kiev.
You are going to need about 150 - 175 g of Minced Chicken per Kiev.
Dice up the chicken breasts.
Set up your Meat mincer as per manufacturers instructions.
Grind up all of the Chicken.
Its a good idea to run a slice of bread through the grinder in order to get the last of the chicken out.
To make the filling , melt the butter in a pan.
Add the flour to make a roux.
Tip in the Milk and mix until it starts to thicken.
Add the Cheese and Ham.
Remove the filling from the heat and allow to cool. Decant the filling and put it in the fridge for a few hours (or overnight)
Put the Breadcrumbs into a container then scoop out 1 tablespoon of the cold filling and set aside.
Taking about 150 g of the minced chicken flatten the meat out into your hand.
Put the filling ball into the centre of the pate and form the chicken around the filling so that it is inside the chicken meat.
Put the Kiev into the breadcrumbs and coat thoroughly.
Dip the Kiev into a pan of warm cooking oil so that it is coated in oil.
Put the Kiev onto a baking tray then bake in a preheated oven @180 c for 25 - 35 minutes (From Defrosted)
If the Kiev's have been frozen then add an extra 15 minutes to the cooking time.
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Chefs Tips for making a Chicken Kiev
What type of Chicken should I use to make a Kiev?
When preparing Chicken Kiev, it is advisable to use boneless, skinless chicken breasts.
Can I make Chicken Kiev in advance?
Yes, Chicken Kiev can be prepared in advance. It is advisable to assemble the dish and then refrigerate it until you are ready to cook.
How long will a Chicken Kiev Keep?
When kept in the refrigerator, it can remain safe to eat for about three to four days. If you choose to freeze it, Chicken Kiev can last for several months.
Is a Chicken Kiev Gluten free?
No, traditional recipes often include breadcrumbs, which contain gluten, making them unsuitable for those with gluten sensitivities.
Are there vegetarian options for Chicken Kiev?
It is possible to create a vegetarian version by substituting the chicken with plant-based alternatives, such as mushrooms or tofu, while still incorporating the signature garlic and herb filling.
Cuisine:Russian
