So chicken Kiev. I've always loved it when I've had it, but never really thought of making it myself. I worried the butter would spill out during the cooking process and I'd ruin it. Therefore, I tend to stick to the frozen Barber chicken version. I like having something in a pinch if I don't feel like cooking. Then I realized, it's not actually that hard to make. Harder, in my opinion, if you're using boneless breast of chicken and you need to get it AIR TIGHT so that butter doesn't leak. I decided to keep this as simple as possible. And so I give you a fantastic dinner for two: ground chicken Kiev.
What is Chicken Kiev and Where is it From?
I've consulted Wikipedia on this one and it seems the origins of chicken Kiev (aka chicken Kyiv) are a bit murky. It's generally known to have Ukrainian and Russian origins. It was mentioned in the Wikipedia entry that the dish may have been brought to that region by two French chefs. Still, the origin seem to be disputed. Chicken kiev is typically made by pounding boneless chicken thin and rolling it up with butter inside. Then it's dipped in egg and bread crumbs and either fried or baked.
Ground Chicken Kiev: A Slight Modification
You know I love stuffing chicken, right? However, trying to put frozen, herbed butter inside a boneless breast of chicken without it leaking is a culinary fête in my opinion. It's not like cream cheese, gruyere, ricotta or mozzarella. When those cheeses melt, it's a delightful, oozy yummy treat. If you're butter leaks when cooking chicken Kiev, you've ruined the dish. It'll either get lost in the oil or leak out when baking and burn in the oven.
Traditional chicken Kiev with boneless breast of chicken is totally awesome - a culinary classic, but it's for more advanced home chefs. I tried this version using ground chicken and found it works great. I think this is a little more doable for the casual home cooks out there.