Description
Easy Chicken Kiev is a delightful dish featuring succulent chicken breasts stuffed with herby, lemony garlic butter, all wrapped in a crispy coating.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1 pound)
- 6 tablespoon unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cup panko bread crumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Make Herb Butter: Start by combining the softened butter, minced garlic, parsley, dill, chives, lemon juice, salt, and pepper in a mixing bowl. Mix until all the ingredients are well incorporated.
- Shape Butter: Transfer the herb butter mixture onto a piece of plastic wrap, shape it into a log, and twist the ends to create a tight seal. Refrigerate for at least 15 minutes until firm.
- Prepare Chicken: On a cutting board, place the chicken breasts and carefully cut a pocket into the side of each piece. Be mindful not to slice through completely; you want to create a nice pocket for the butter.
- Fill Chicken: Slice the refrigerated herb butter into four equal pieces. Stuff each piece into the pocket of the chicken breasts. Press the opening gently but firmly to seal in the butter.
- Set Up Breading Station: Get three shallow bowls ready: one with flour, one with beaten eggs, and the last with panko breadcrumbs. This setup will make the breading process smooth.
- Bread Chicken: Start by dredging each stuffed chicken breast in flour, shaking off any excess. Next, dip it in the beaten eggs, ensuring an even coating, and finally, press into the panko breadcrumbs for a thorough coating. Ensure all sides are well-covered.
- Chill: Place the breaded chicken on a plate and cover it with plastic wrap. Refrigerate for an additional 15 minutes to help the breading adhere better during frying.
- Heat Oil: In a large skillet, heat about an inch of vegetable oil over medium-high heat until it reaches 350°F. The perfect temperature is crucial for a crispy exterior.
- Fry Chicken: Carefully place the chicken breasts into the hot oil. Fry them for about 3-4 minutes per side until they are golden brown and crispy.
- Finish Cooking: Once fried, transfer the chicken to a baking sheet and place it in a preheated oven at 400°F for 12-15 minutes. This step ensures the chicken cooks through perfectly.
- Rest and Serve: After baking, let the chicken rest for about 5 minutes. This allows the juices to redistribute, making for a juicier bite. Serve your Easy Chicken Kiev with lemon wedges for that extra zing!
Notes
For dietary preferences, consider substituting herbs or using plant-based alternatives to make it vegetarian.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg