Chicken Kiev
A culinary delight with a crispy exterior and a mouthwatering, buttery center that brings a restaurant-quality experience to your kitchen.
Ingredients
For the herb butter
- 1/2 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the chicken
- 4 pieces chicken breasts Pound to an even thickness.
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs Gluten-free breadcrumbs can be used.
- Vegetable oil, for frying
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill, lemon juice, and a sprinkle of salt and pepper until it’s well blended.
- Take a chicken breast and place it between two sheets of plastic wrap. Using a meat mallet, pound it to achieve an even thickness of about 1/2 inch.
- Take a generous spoonful of the herb butter mixture and place it in the center of the chicken breast. Fold the edges over the butter to securely seal it inside.
Coating and Frying
- Dredge the stuffed chicken in flour, making sure to coat it evenly.
- Dip it into the beaten eggs, followed by a thorough coating of breadcrumbs.
- Heat vegetable oil in a large frying pan over medium heat. Cook the chicken for about 3-4 minutes on each side until it’s golden brown.
Baking
- Transfer the chicken to a baking dish and bake it in the preheated oven for 10-15 minutes, or until fully cooked.
- Serve it hot and watch the melted butter ooze out as you cut into it!
Notes
Store Chicken Kiev in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. You can freeze uncooked Chicken Kiev wrapped tightly for up to three months.