Brazil Nut Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment than cutting into a golden, crispy chicken roll and watching a pool of herby, melted butter spill out onto the plate. This classic preparation layers fresh parsley, chives, and thyme into softened butter, which gets wrapped inside a pounded chicken breast and sealed under a crunchy breadcrumb crust ā pure comfort food done right. The whole ingredient list is refreshingly straightforward: chicken, butter, herbs, eggs, flour, and breadcrumbs, with no nut-based oils, fillers, or surprise additions to worry about. For anyone navigating tree nut allergies, that kind of clean, transparent ingredient list is genuinely hard to find in a restaurant version of this dish. The technique of chilling the butter log before rolling and then refrigerating the assembled parcels is what keeps everything locked inside during the sear and bake, so you get that dramatic molten center every time. Searing in sunflower or avocado oil first builds a deep golden crust, and finishing in a hot oven ensures the chicken cooks through without drying out. It's an impressive dinner that looks like it took serious culinary skill but is absolutely achievable on a weeknight with a little patience and a meat mallet.
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Learn more āIngredients
4 servings
For the herb butter
- 6 tbsp unsalted butter, softened
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- Ā½ tsp fine sea salt
For the chicken
- 4 boneless, skinless chicken breasts (about 7ā8 oz each)
- Ā½ tsp fine sea salt
For the breading
- Ā½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- Ā½ tsp fine sea salt
For cooking
- 3 tbsp neutral oil (such as sunflower oil or avocado oil)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the herb butter: In a small bowl, mash together the softened butter, parsley, chives, thyme, and 1/2 tsp salt with a fork until the herbs are evenly distributed throughout the butter. Scrape the mixture onto a sheet of plastic wrap, roll it into a log about 1 inch in diameter, and twist the ends to seal. Refrigerate for at least 30 minutes, until firm.
- 2
Butterfly each chicken breast: Place one breast flat on a cutting board and, holding your knife parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Lay a sheet of plastic wrap over the opened breast and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts.
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