Chicken Kiev
A classic dish with juicy chicken and rich, herby garlic butter, perfect for weeknight meals or impressing guests.
Ingredients
For the Garlic Herb Butter
- 8 Tbsp unsalted butter, room temperature 1 stick of butter
- 2 cloves garlic, finely minced
- 1 1/2 Tbsp fresh parsley, finely chopped Can substitute with other herbs like thyme or tarragon.
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Chicken
- 4 pieces chicken breasts, boneless, skinless
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs
- avocado oil for frying neutral oil
Instructions
Preparation of Garlic Herb Butter
- In a small bowl, mix the softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper until blended.
- Transfer the mixture onto plastic wrap, shape into a log and freeze for 30 minutes until firm.
Chicken Preparation
- Place each chicken breast between two sheets of plastic wrap and pound to about 1/4 inch thickness.
- Sprinkle both sides of the chicken with salt and pepper to season.
Assembling the Chicken Kiev
- Once the butter is firm, cut it into four equal pieces and place one piece at the center of each chicken breast.
- Roll the chicken tightly like a burrito, tucking in the ends to keep the butter sealed.
- Chill the rolled chicken in the refrigerator for at least 30 minutes.
Coating the Chicken
- Set up a breading station with flour on one plate, beaten eggs in a bowl, and breadcrumbs on another plate.
- Dredge each chicken roll in flour, dip it in the egg wash, and coat it in breadcrumbs.
Cooking the Chicken
- Heat about 1/2 inch of oil in a skillet over medium heat.
- Fry the chicken rolls seam-side down for 3-4 minutes on each side until golden.
- Transfer to a baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until chicken reaches 165°F (74°C).
Notes
Serve with mashed potatoes and steamed vegetables. Leftovers can be stored in an airtight container for 3-4 days.