Total time: 45 mins | Serves: 6
No more bland and dried-out chicken with this easy recipe. This fantastic Chicken Kiev is lush, cheesy, crispy, and absolutely bursting with rich and flavorful garlic butter! A show stealer! For a simple weeknight dinner, pair this delicious Chicken Kiev with mashed potatoes and your favorite veggies.
INGREDIENTS
1/2 c (1 stick) unsalted butter, softened
6 boneless, skinless chicken breasts
3/4 c panko or seasoned bread crumbs
1 c all-purpose flour
1/4 c. Parmesan cheese, grated
3 eggs, beaten
2 cloves garlic, minced
1/4 c. fresh parsley, minced
1 lemon, juiced
kosher salt and freshly ground pepper, to taste
vegetable oil, as needed, for frying
How to make Chicken Kiev
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the butter, parsley, garlic, and lemon juice in a medium bowl or mixer. Generously season with salt and pepper. Mix well until combined.
Step 3: Into a log, roll the butter. Tightly wrap in plastic wrap and place in the fridge to chill.
Step 4: Between two sheets of plastic wrap or parchment paper, place the chicken breasts and pound them into 1/4-inch thickness.
Step 5: In the middle of each flattened chicken breast, place a cube of butter. Fold in the sides and seal with a toothpick.
Step 6: In a large pot or Dutch oven, heat 2 to 3 inches of vegetable oil over medium-high heat.
Step 7: In the meantime, set up and assemble your workstation. In a bowl, place the flour. In another bowl, beat the eggs. And in a third bowl, mix the panko and Parmesan.
Step 8: In flour, dredge each chicken pocket. Shake the excess off, then dip in the egg wash. Transfer the chicken pocket to the panko cheese mixture, pressing the chicken firmly.
Step 9: Place the chicken into the hot oil and cook until all sides are golden brown. To a paper paper-lined plate, transfer the chicken pocket. Do the same with the rest of the chicken breasts.
Step 10: Bake the chicken pockets in the preheated oven for about 15 to 18 minutes or until completely cooked.
Step 11: Serve the Chicken Kiev immediately with mashed potatoes and veggies. Enjoy!
Ingredients
- 1/2 c (1 stick) unsalted butter, softened
- 6 boneless, skinless chicken breasts
- 3/4 c panko or seasoned bread crumbs
- 1 c all-purpose flour
- 1/4 c. Parmesan cheese, grated
- 3 eggs, beaten
- 2 cloves garlic, minced
- 1/4 c. fresh parsley, minced
- 1 lemon, juiced
- kosher salt and freshly ground pepper, to taste
- vegetable oil, as needed, for frying
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the butter, parsley, garlic, and lemon juice in a medium bowl or mixer. Generously season with salt and pepper. Mix well until combined.
Step 3: Into a log, roll the butter. Tightly wrap in plastic wrap and place in the fridge to chill.
Step 4: Between two sheets of plastic wrap or parchment paper, place the chicken breasts and pound them into 1/4-inch thickness.
Step 5: In the middle of each flattened chicken breast, place a cube of butter. Fold in the sides and seal with a toothpick.
Step 6: In a large pot or Dutch oven, heat 2 to 3 inches of vegetable oil over medium-high heat.
Step 7: In the meantime, set up and assemble your workstation. In a bowl, place the flour. In another bowl, beat the eggs. And in a third bowl, mix the panko and Parmesan.
Step 8: In flour, dredge each chicken pocket. Shake the excess off, then dip in the egg wash. Transfer the chicken pocket to the panko cheese mixture, pressing the chicken firmly.
Step 9: Place the chicken into the hot oil and cook until all sides are golden brown. To a paper paper-lined plate, transfer the chicken pocket. Do the same with the rest of the chicken breasts.
Step 10: Bake the chicken pockets in the preheated oven for about 15 to 18 minutes or until completely cooked.
Step 11: Serve the Chicken Kiev immediately with mashed potatoes and veggies. Enjoy!
