Chicken Kiev, it just sounds sultry and sophisticated. If only all chicken could be so glamorous…
This dish gained popularity in the 60’s when calories weren’t counted and butter was practically a side dish. To simplify, Chicken Kiev is nothing more than a large chicken nugget — there goes the layer of sophistication. It is then stuffed with herbs, and a quarter stick of butter — I believe sultry is still intact.
Traditionally, chicken breasts were pounded to an even 1/8-inch thickness. I imagine this was an effective anger management technique for housewives of the era. In the center of these pancake-like chickens you would place butter and herbs, then roll them up tightly to seal the, “surprise inside.”
Oh, but wait…there’s more.
Each chicken would then get a light dusting of flour; go for a shallow dip into a pool of beaten eggs, and then a quick roll in the breadcrumbs. About now I really want to be this chicken. Next the chicken would go into the fridge for an hour or so, before being gently submerged into the hot oil of a deep fryer to float away into caloric obscurity.
What emerged from the deep fryer was a diner’s delight. Perfectly crisp and golden, the first cut was always dramatic; a fountain of butter would erupt and ooze all over the plate. This earned Chicken Kiev the appropriate nickname, “Butter Bomb.”
“Have the chicken Kiev. Butter squirts everywhere.” Roger Sterling wasn’t off the mark promoting the tasty theatrics of Chicken Kiev.
To modernize this dish I’ve made a compound butter to stuff inside a pocket you cut into the chicken. No more pounding for our generation. I’ve also opted for the artery friendly baked version. But for those who appreciate authenticity, heat up your fry daddy and invite me over!
Baked Chicken Kiev
Serves: 4
Prep Time: 35 to 40 minutes
Chilling Time: 30 minutes up to overnight
Baking Time: 20 to 25 minutes
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