If you are into garlic-y, creamy, herby entrΓ©es, keep reading. If you are also looking for ways to amp up chicken fillets into a weeknight dinner that is not bone-dry or plain boring, keep reading quickly!

Where it originated from is a burning question among foodies, but according to the Russians, chicken Kiev was first prepared in the Muscovy region of the old Empire. It is made of chicken fillet pounded and wrapped around a lump of cold butter and garlic, then the whole happy pouch fried with a breadcrumb and egg coating.

The highlight of the dish is when you cut into one and a pool of melted garlic butter oozes onto your spoon or whatever sideline on standby. It is ridiculously delicious and you know what’s more?

Most of the ingredients can be found right at home!

Ingredients:

  • 4 boneless chicken breasts,
  • 3 tbsp Eva cooking oil,
  • 3 garlic cloves – minced,
  • 1 handful parsley – finely chopped,
  • 2 tbsp thyme – chopped,
  • 8 fresh basil leaves – finely chopped,
  • 8 tbsp butter – slightly softened,
  • 1/2 cup flour,
  • Salt and pepper to taste,
  • Extra lemon juice for sauce,
  • Lemon wedges for garnish (optional)

Steps:

  1. Use a rolling pin to flatten the chicken fillets. Thin them out as much as possible but do not tear them.  1/4-inch is the thickness we recommend.
  2. Lightly season the fillets with salt and pepper. Then, sprinkle each breast half with the garlic and herbs.
  3. Shape each tablespoon of butter into a cylinder before placing in the center of the fillets. The shape should seal the Kievs to keep the butter from leaking out during cooking.
  4. Dust the Kievs in flour before placing them in the refrigerator for at least 30 minutes to help them firm up. You can also use toothpicks to keep the Kievs intact. Take them out 30 minutes before frying.
  5. Heat Eva cooking oil in a large skillet. Brown the Kievs nicely on all sides. This might take up to 15 minutes.
  6. The Kievs might have released butter, which can be drizzled over them. For an added kick, you can add a bit of lemon juice. Serve with mashed potatoes or steamed veggies and enjoy!
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