Chicken Kiev
We were tired of eating the same old chicken dishes again and again so we switched things up and made this.
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
30
mins
Total Time:
45
mins
Ingredients
-
6
boneless, skinless chicken breasts
-
1
cup
all-purpose flour
-
¾
cup
panko or seasoned breadcrumbs
-
½
cup
unsalted butter, softened (1 stick)
-
¼
cup
parmesan cheese, grated
-
¼
cup
fresh parsley, minced
-
3
eggs, beaten
-
2
cloves garlic, minced
-
1
lemon, juiced
-
vegetable oil, as needed, for frying
-
kosher salt and freshly ground pepper, to taste
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.