Chicken Kiev

Paying homage to his European roots, Chef Greg brings this classic Russian/Ukrainian dish to life with rich and savory flavors.

Prep time:
45 min
Cooking time:
5 minutes
6 teaspoons
Unsalted butter, softened room temperature
2 teaspoons
Parsley, finely chopped
2 cloves
Garlic, very fine chopped
1/2 teaspoon
1/4 teaspoon
Black pepper
1 whole
Lemon, zest it
1 teaspoon
Finely chopped chives
7-8 ounces
Chicken breast skinless and boneless
2 whole
Eggs, beaten
1/4 cup
1 cup
Panko breadcrumbs
Oil for frying, vegetable or soybean
Step 1
Make compound butter and chill.
Mix the softened butter with chopped parsley, chives and minced garlic, lemon zest, little salt and pepper place on plastic wrap, roll into a log, and chill in the freezer.
Step 2
Pound chicken breast.
Carefully butterfly chicken breast and pound to an even ¼-inch thickness. Take care not to split or break apart the chicken breast.
Step 3
Wrap chicken breast.
Place each pounded chicken breast on a large piece of plastic wrap and place a piece of compound butter in the center of the chicken. Using the plastic wrap as a guide, tightly roll up the chicken around the butter, then tightly twist the ends of the plastic wrap to create a log shape.
Step 4
Chill in freezer.
Chill the rolled chicken in the freezer for 30 minutes. this helps the chicken better hold its shape for breading and cooking.
Step 5
Bread the chicken.
Dip each piece of chicken in flour after beaten egg and panko breadcrumbs.
Step 6
Fry the chicken.
Shallow fry the chicken in a cast iron skillet or deep pot at 350F for 5 min or until internal temperature reaches 165F
Step 7
Serve & enjoy!
Serve with roasted or mashed potatoes.

About the Chef

Greg Plingau


Chef Greg Plingau came to Drift in 2020 after stints in Seattle and New York and is a menu mix master, integrating his European flair into American favorites.

Read Chef Profile
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