Citrus Free Herb Butter Chicken Kiev
Classic Kiev recipes often sneak in a squeeze of lemon or a splash of citrus juice to brighten the herb butter ā which makes this version a genuinely thoughtful alternative for anyone who needs to keep things fruit-acid free. The filling here is all about the herbs: parsley, chives, and thyme are mashed into soft butter until fragrant and vivid green, then chilled into a firm log that melts dramatically into the chicken as it bakes. Each breast is pounded thin, wrapped tightly around a portion of that butter, and sealed with a crisp, golden breadcrumb crust that shatters when you cut into it. The two-step cook ā a hard sear in a hot skillet followed by a finish in the oven ā gives you that deep, crackling exterior without any risk of a raw center. Resting the rolls on a wire rack for a few minutes before serving keeps the crust from going soggy while the molten herb butter settles inside. It looks and tastes like serious restaurant cooking, but the technique is completely approachable once you've pounded your first breast flat. Serve it the same day for the best texture, and don't skip the fresh parsley garnish ā it makes the plate look as good as it tastes.
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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 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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