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YOOXICMAN's Chicken Kyiv | 모두의 레시피

Modu Recipes
YOOXICMAN

YOOXICMAN's Chicken Kyiv

Name: YOOXICMAN's Chicken Kyiv
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: chicken breast 1kg (6~7 pieces); butter 150g; dill a handful; garlic 4~5 cloves; salt a pinch; pepper a pinch; flour as needed; eggs 3~4; breadcrumbs generously; vegetable oil as needed

A Ukrainian-style chicken breast dish where a fragrant dill garlic butter is fully enclosed in a crispy coating, bursting with juicy flavor the moment you bite into it.

🙋 Recommended for

⭐ Those seeking an innovative recipe to enjoy diet-friendly chicken breast in the most moist and richly flavorful way possible.
⭐ Anyone wanting to experience a special dish where a burst of aromatic butter and herbs unfolds dramatically within a crunchy fried shell.

45 min Difficulty Normal Meat & mains

Main ingredients 🥩

chicken breastbutterdillgarlicfloureggsbreadcrumbs

Tags 🏷️

world cuisine Ukrainian food chicken breast recipe

Source: YouTubeYOOXICMAN

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

chicken breast 1kg (6~7 pieces)
butter 150g
dill a handful
garlic 4~5 cloves
salt a pinch

Shop ingredients on Coupang(Ad)

chicken breast butter dill garlic flour eggs breadcrumbs

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pepper a pinch

flour as needed

eggs 3~4

breadcrumbs generously

vegetable oil as needed

Recipe 🍳

Make deep cuts on the side of the chicken breast and stretch it out into a heart shape, then cover with plastic wrap and pound with a mallet until evenly thin and flat.
Finely chop dill and garlic, then evenly spread them onto a square-shaped butter block to create dill garlic butter.
Season the flattened chicken breast lightly with salt and pepper, place the prepared dill garlic butter in the center, and tightly roll it up so the butter doesn’t leak out.
Coat the rolled chicken with flour, then dip in egg wash, followed by breadcrumbs to form the first layer of batter.
For extra crispiness and to prevent butter leakage, re-dip the breadcrumb-coated chicken into egg wash and coat again with breadcrumbs to create a double-layered crust.
Fry briefly in preheated oil until the exterior turns golden and slightly caramelized, then transfer to the oven to cook through completely.

Flatten the chicken breast into a thin, even sheet and season lightly with salt and pepper.
Mix chopped dill and garlic into the butter to make dill garlic butter.
Wrap the butter tightly inside the chicken breast without any gaps.
Repeat the coating process—flour, egg wash, breadcrumbs—twice to build a thick, sturdy crust.
Fry the exterior until crisp, then bake in the oven until the inside is tender and fully cooked.

Cooking tips 💡

If the butter pieces are too large, they won’t be fully enclosed by the chicken during rolling, causing the butter to melt and leak out during cooking; always cut the butter to match the size of the chicken breast.
The egg wash and breadcrumbs must be applied twice to create a firm, puffy crust that prevents the inner butter sauce from leaking out and traps it completely.

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A whole roast chicken, flattened by removing the backbone with scissors and stuffed with butter under the skin for a crispy exterior and moist interior.

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