Red Meat Allergy Friendly Herb Butter Chicken Kiev

Total time1 hr 30 min

Prep time35 min

Cook time25 min

4.7

(23)

Red Meat Allergy Friendly Herb Butter Chicken Kiev

Few dishes deliver a more satisfying moment at the dinner table than cutting into a golden, crispy roll and watching a pool of herbed butter spill out — and this chicken version delivers exactly that. The filling is a simple blend of softened butter with fresh parsley, chives, and thyme, so every bite carries a bright, savory punch that feels genuinely restaurant-worthy. Because the whole dish is built around chicken breast, it's naturally free from red meat without any substitutions or compromises on flavor or texture. The technique — butterflying, pounding, rolling, and sealing — sounds involved, but each step is straightforward and the results are dramatic enough to impress anyone at the table. A quick sear in the skillet builds that deep golden crust before the oven finishes the job, keeping the chicken juicy and the butter pocket perfectly intact. It's the kind of recipe that looks like you spent all day in the kitchen, even when you didn't.

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Ingredients

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
½ tsp fine sea salt

For the chicken

4 boneless, skinless chicken breasts (about 7–8 oz each)
½ tsp fine sea salt

For the breading

½ cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs
½ 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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