Citric Acid Free Herb Butter Chicken Kiev
Classic chicken Kiev is one of those showstopper dishes that looks like it came from a restaurant kitchen but is completely achievable at home. The real magic here is the herb butter core ā a blend of softened unsalted butter, fresh parsley, chives, and thyme that melts into a pool of fragrant, savory richness the moment you cut into the golden crust. For anyone navigating citric acid sensitivities, this recipe is a genuine find, since so many store-bought breaded chicken products and marinades sneak in citric acid as a preservative or flavor enhancer. Every ingredient here is straightforward and clean: fresh herbs, eggs, flour, plain breadcrumbs, and a neutral oil for searing. The technique of chilling the butter log and the assembled rolls before breading is what keeps everything locked inside during cooking, so you get that dramatic molten center rather than a dry disappointment. Searing the rolls in a hot skillet before finishing them in the oven gives the breadcrumb crust a deep, even golden color that's genuinely hard to resist. It's an impressive dinner that earns every bit of the reaction you'll get when you bring it to the table.
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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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