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Tender chicken breasts encase a chilled core of garlic-parsley butter, then bake beneath a crisp golden breadcrumb crust. Cutting into the finished Kyiv releases a vivid, buttery sauce.
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Chilling the seasoned butter creates a defined melting center, while pounding the chicken evenly ensures the meat reaches a safe temperature before the breadcrumb crust overbrowns.
Refrigerate cooled Chicken Kyiv in an airtight container for up to 3 days. For best results, chill uncooked, breaded portions for up to 24 hours before baking.
Reheat in a 180°C oven for 12–15 minutes, until the center reaches 74°C and the crust is crisp. Avoid microwaving, which softens the coating and can cause the butter to spill unevenly.
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