Chicken Kiev

Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

We were tired of eating the same old chicken dishes again and again so we switched things up and made this.


0/11 Ingredients


0/13 Instructions
  • Preheat oven to 350º F.
  • In a medium bowl or mixer, beat together butter, parsley, garlic and lemon juice, and season generously with salt and pepper.
  • Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
  • Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick.
  • Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick to seal.)
  • Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium-high heat until water sizzles when water droplets are sprinkled on it.
  • Set up and assembly line by your workstation with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third.
  • Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash.
  • Shake off excess and press chicken firmly (on all sides) in panko cheese mixture.
  • Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown.
  • Then remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
  • Place in oven and bake for 15-18 minutes, or until chicken is cooked through.
  • Remove from oven and serve hot with mashed potatoes and vegetables.


#12 Tomatoes