Sage Chicken a la Kiev
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½sticks butter at room temperature
- ½tablespoon chopped parsley
- 1½tablespoons fresh sage, minced (or other favorite herbs)
- Salt and white pepper to taste
- 6boned chicken breasts
- ½cup flour
- 2eggs, beaten
- 2cups bread crumbs
- 2cups vegetable oil
Nutritional analysis per serving (6 servings)
1409 calories; 108 grams fat; 22 grams saturated fat; 1 gram trans fat; 63 grams monounsaturated fat; 16 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 70 grams protein; 1029 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand). Chill.
- Step 2
Place chicken breasts between pieces of plastic wrap and pound with mallet to about ¼-inch thickness -each should be 5 to 8 inches long and about 4 inches wide. Place 1½ to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible. Chill breasts for 15 minutes before breading.
- Step 3
In separate bowls place flour, beaten eggs and bread crumbs. Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs. Set aside.
- Step 4
Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway. Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
- Step 5
Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally. Set aside on paper towels in warm oven. Serve hot.
Private Notes
Comments
I’ve been making Chicken Kiev for more than 30 years based on a Julia Childs recipe. I add tarragon, lemon juice and minced shallots to the butter instead of sage. I also use panko instead of bread crumbs and refrigerate the breaded chicken rolls for an hour before frying in medium high peanut oil. Be careful not to over brown the chicken.
Good basic recipe. I’d suggest using panko bread crumbs, sautéing to crisp and finishing in a convection oven at 400f for 5-10 minutes. Minimizes the oil and the mess
I’ve been making Chicken Kiev for more than 30 years based on a Julia Childs recipe. I add tarragon, lemon juice and minced shallots to the butter instead of sage. I also use panko instead of bread crumbs and refrigerate the breaded chicken rolls for an hour before frying in medium high peanut oil. Be careful not to over brown the chicken.