Michael Pollan presents Julia Child’s Chicken Kiev

This is the recipe for Chicken Kiev that Michael loved as a child growing up. His mom, Corky, was a big fan of Julia Childs and used the culinary icon’s recipe as her guide for making this complex dish that she served as a regular weeknight dinner.

Ingredients

• Herb butter : 3 tablespoons

  Chicken breasts : 2 whole

  All purpose flour : 1/2 cup

  Eggs : 1

  Bread crumbs : 1/2 cup

• Homemade herb butter  

   -3 tablespoons butter 

  -2 garlic cloves, peeled and very finely chopped 

  -1 teaspoon chopped parsley 

  -1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil 

Step 1

Buy herb butter from store. Divide the herb butter into 3 equal pieces; shape them into long, tapered fingers and put in the freezer, covered with plastic wrap, until frozen hard.  

Step 2

Cut chicken breast in half lengthwise leaving edges (see pic). Put the chicken breasts between sheets of waxed paper and flatten with a roller pin, pushing down and outward as you roll. The chicken must be thin, put 3 inch piece of frozen butter in the center of each pounded breast (on the inner, not the skin surface) and roll the chicken around it, tucking in the ends, so the rolled-up breast makes a neat sausage-shaped package.  

Step 3

The butter must be completely sealed in so that it cannot leak out during the cooking. Dip the rolled breasts in flour, then in beaten egg, and finally roll in bread crumbs.  

Step 4

Arrange on a cookie sheet covered with waxed paper; cover with plastic wrap and chill for 30 mins. Heat oil in a deep pan (100 ml). Pan fry the chicken rolls, 2 or 3 at a time, until golden brown, about 4-6 minutes.

Step 5

Drain on paper towels and serve immediately.  

Step 6

Blend the butter with the garlic and herbs, either by beating them together with a wooden spatula or by putting everything in the food processor and processing until thoroughly mixed.  
 

Michele’s Kitchen Notes
Who knew that this was the dish that Michael Pollan loved most while growing up. I loved my conversation with him and I so enjoyed learning about his mom, Corky. She was an eager and adventurous cook. I am realizing through these conversations on my podcast that Julia Child had a strong and enduring impact on so many women. She gave them permission to experiment. She was the trusted friend who could get them to try frilly and froufrou recipes even on weeknights and that is exactly what Corky did, serving up a dish fit for kings on a regular Tuesday night.

Michael Pollan led us to this recipe and now we’re going to share it with you in case you want to try it in your own kitchens. I think a deep bottom skillet will probably do if you don’t have a Fry-o-later on the counter like Corky did. Let us know if you give this recipe a whirl. We always love to hear from listeners. By the way — that herb butter is great to keep in the fridge to toss a little into into broiled or steamed veggies or pop a little on top of broiled fish or steak.