Chicken Kiev with Peas and Carrots Recipe

Chicken Kiev with Peas and Carrots

Level: Intermediate Yield: 4 servings Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 987 Total Fat 43 g Saturated Fat 18 g Carbohydrates 70 g Dietary Fiber 9 g Sugar 13 g Protein 78 g Cholesterol 399 mg Sodium 1329 mg Total: 2 hr 10 min (includes freezing time) Active: 55 minThis dish draws inspiration from the Market Day school fundraising program that my family would participate in throughout my childhood. Our kitchen always had a supply of Chicken Kiev stored in the freezer, prepared and ready for a quick oven preparation, waiting for that thrilling moment when you cut into it and experience the glorious butter release. Execute each step carefully, pack and refrigerate the butter-filled chicken properly, and you'll experience an incredible butter burst. Level: Intermediate Yield: 4 servings Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 987 Total Fat 43 g Saturated Fat 18 g Carbohydrates 70 g Dietary Fiber 9 g Sugar 13 g Protein 78 g Cholesterol 399 mg Sodium 1329 mg Total: 2 hr 10 min (includes freezing time) Active: 55 minDeselect AllFlavored Butter Mixture:8 tablespoons unsalted butter, softened to room temperature1 tablespoon honey1 tablespoon Dijon mustard1/4 teaspoon kosher salt1/4 teaspoon freshly cracked black pepper2 tablespoons chopped fresh parsley, optionalChicken:4 boneless, skinless chicken breastsKosher salt and freshly ground black pepperCoating:2 cups panko breadcrumbsKosher salt and freshly ground black pepper3 large eggs, beaten1 teaspoon Dijon mustard1 cup all-purpose flourOlive oil, for cookingPeas and Carrots:One 10-ounce bag frozen peas and carrotsKosher salt and freshly ground black pepperChopped fresh parsley, for garnishCook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.Special equipment:a deep-fry thermometer1. For the flavored butter mixture: Combine the butter, honey, mustard, salt, pepper and parsley, if using, in a bowl using a hand mixer until well combined. Set aside 2 tablespoons flavored butter for the peas and carrots. On plastic wrap, spread out the remaining butter and shape into a 3-inch square. Seal with plastic wrap and place in freezer for 1 hour.2. For the chicken: Open the chicken by butterflying and gently pound until uniform in thickness, then season each side with salt and pepper.3. For the coating: Prepare three separate stations: panko breadcrumbs combined with 1/2 teaspoon salt and 1/4 teaspoon pepper in one bowl, eggs mixed with Dijon in a second bowl and flour mixed with 1/4 teaspoon salt and 1/8 teaspoon pepper in the third.4. Take the butter from freezer and divide into 4 equal portions. Lay the chicken breast with cut side facing up on your work surface. Position a butter portion in the middle. Fold the bottom portion of the chicken toward the center over the butter, then tuck the sides inward and continue folding to create compact, sealed bundles. Do the same with the remaining chicken breasts. Wrap each bundle securely in plastic wrap and refrigerate for 30 minutes to ensure the seams set properly.5. While waiting, warm 4 inches olive oil in a Dutch oven to 375 degrees F and warm the oven to 375 degrees F with the oven positioned in the center.6. Take the chicken from the freezer and coat each chicken bundle one at a time by first dipping in the flour, then in eggs and finally in the panko, gently pressing to ensure the coating sticks to the chicken. Set on a wire rack positioned over the baking sheet with the seam facing upward. Continue with the remaining pieces of chicken.7. Deep-fry the chicken until it turns golden brown, approximately 2 to 3 minutes for each side, then transfer onto a wire rack placed on a baking tray.8. Bake with the seam side facing up until an instant-read thermometer shows 165 degrees F when inserted into the thickest part, approximately 10 to 15 minutes.9. For the peas and carrots: At the same time, warm a medium-sized saute pan over medium-high heat and add the frozen peas and carrots. Warm until heated completely through, roughly 4 to 5 minutes, then stir in the reserved flavored butter and add seasoning to taste with salt and pepper. Finish with a garnish of parsley and serve immediately.Copyright 2025 Television Food Network, G.P. All rights reserved.