Recipe by 2Bleu
Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.
Top Review by I'mPat
Am rating this with no stars as this was the first time we have tried panko crumbs and the herb mix and unfortunately we did not care for the flavour mix, just not to our tastes, which was a shame as it looked so good. Thank 2Bleu for giving me the opportunity to try your recipe. Made for Please Review My Recipe. NOTE - re-rating this 28th May 2010, made this a few nights ago using regular dried bread crumbs and we loved it, other than that cooked exactly to recipe, thank you.
- 1⁄2 cup unsalted butter, room temperature (1 stick)
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1⁄4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
- 4 boneless skinless chicken breasts
- 2 large eggs, beaten with
- 1 teaspoon water
- 2 1⁄4 cups panko breadcrumbs, divided (Japanese bread crumbs)
- vegetable oil, for frying
Directions See How It's Made
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
- Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
- Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
- Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
- Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.