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Chicken Kiev

Chicken Kiev

Indulge in the ultimate comfort food with our Chicken Kiev. Crispy on the outside and filled with garlicky herb butter, this dish is perfect for impressing guests or enjoying a cozy dinner at home. Easy to prepare, it promises a delicious meal that will leave everyone craving more!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Skillet
  • Whisk
  • Frying Pan
  • Oven

Ingredients
  

  • 6 tablespoons Unsalted Butter Room temperature for mixing.
  • 4 cloves Garlic Minced for flavor.
  • 1/4 teaspoon Salt For enhancing flavor.
  • 3 tablespoons Chopped Parsley Fresh for brightness.
  • 1 teaspoon Fresh Rosemary Finely chopped for flavor.
  • 1 teaspoon Lemon Zest Adds brightness.
  • 1 teaspoon Lemon Juice For acidity.
  • 1/2 teaspoon Fresh Thyme Fine chopped for flavor.
  • 4 small/medium Chicken Breasts Skinless and boneless.
  • 1 to taste Salt and Pepper For seasoning.
  • 1 cup All-Purpose Flour For dredging.
  • 1 teaspoon Salt For flour mixture.
  • 2 eggs Eggs Beaten for coating.
  • 2 cups Panko Bread Crumbs For crunchy coating.
  • 1/2 teaspoon Paprika For flavor.
  • 1 teaspoon Garlic Powder Enhances garlic flavor.
  • 1 teaspoon Onion Powder Adds depth.
  • 2 cups Vegetable Oil For frying.

Instructions
 

  • Mix all the ingredients for the filling in a bowl and form into a log. Refrigerate until firm.
  • Butterfly the chicken breasts and pound them to 1/4 inch thickness. Season with salt and pepper.
  • Place some of the butter mixture in the center of each chicken breast, fold over and seal the edges.
  • Wrap each chicken breast in plastic wrap and chill in the freezer for 30 minutes.
  • Prepare a dredging station with flour, beaten eggs, and breadcrumbs.
  • Remove chicken from the freezer, dredge in flour, dip in eggs, and coat in breadcrumbs.
  • Return coated chicken to the freezer for another 15 minutes.
  • Heat oil to 350 degrees F in a large pot.
  • Fry the chicken in hot oil until golden, about 1 minute each side.
  • Transfer to a baking sheet and bake at 400 degrees F until cooked through.
  • Let rest for 5 minutes before serving.

Notes

  • Filleting: Properly fillet the chicken and pound to ΒΌ inches for even cooking.
  • Chilling: Freeze the butter mixture initially for 30 minutes, then chill the chicken in the freezer for another 15 minutes.
  • Temperature Check: Be careful not to pierce the butter compartment when checking the internal temperature, which should be 155 degrees F.
  • Oil Temperature: Ensure the oil is at 350 degrees F to avoid burning.
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