Sesame 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 herbed butter spill out onto the plate. This classic preparation layers fresh parsley, chives, and thyme into softened butter, which gets tucked inside a pounded chicken breast and sealed with a careful roll and a tight breadcrumb crust. The breading here uses plain all-purpose flour, beaten eggs, and simple seasoned breadcrumbs ā no sesame seeds, no tahini, no hidden sesame oil ā so anyone avoiding that ingredient can dig in without second-guessing the label. Store-bought breaded or stuffed chicken products are notoriously tricky territory, often relying on sesame-containing coatings or shared production lines, which makes a from-scratch version like this genuinely worth the effort. The technique is approachable: butterfly, pound, stuff, roll, bread, sear, and bake ā each step builds toward that dramatic molten-butter reveal. Sunflower or avocado oil keeps the sear clean and neutral, letting the herb butter be the real star of the show. This is the kind of showstopper dinner that looks far more impressive than the skill level it actually requires.
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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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