Chicken Kiev 

A classic dish featuring tender chicken breasts enveloping a flavorful herbed butter center, resulting in a crispy exterior and a juicy, buttery interior. This recipe is perfect for a special dinner or a comforting family meal.

Full Recipe:

Ingredients

For the Herbed Butter:

• 6 tablespoons salted butter, softened

• 3 cloves garlic, minced

• 2 tablespoons finely chopped Italian parsley

• Zest of ½ lemon

For the Chicken:

• 4 boneless, skinless chicken breasts (pounded to ¼ inch thickness)

• ¼ teaspoon salt

For the Breading:

• 1 cup all purpose flour

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 large eggs, beaten

• 2 cups panko breadcrumbs

• 2 cups canola oil (for frying)

For Garnish:

• Additional chopped parsley

Directions

1. Prepare the Herbed Butter:

   • In a bowl, combine softened butter with minced garlic, chopped parsley, and lemon zest. Mix thoroughly until well incorporated.

   • Shape the butter mixture into a log approximately 4 inches long using parchment paper. Twist the ends to secure and freeze for 30 minutes to firm up.

2. Prepare the Chicken:

   • Season the pounded chicken breasts lightly with salt.

   • Remove the herbed butter from the freezer and cut it into four equal pieces.

   • Place each chicken breast on a piece of plastic wrap, smooth side down. Place one piece of butter in the center of each breast.

   • Roll the chicken around the butter, folding in the sides as you go, and wrap tightly in the plastic wrap. Twist the ends to secure.

   • Freeze the wrapped chicken for 45–60 minutes to ensure the butter stays intact during cooking.

3. Prepare for Breading:

   • Set up a breading station with three shallow bowls:

     • In the first bowl, combine flour, salt, and pepper.

     • In the second bowl, beat the eggs.

     • In the third bowl, place panko breadcrumbs.

   • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a rack on top for optimal cooking.

4. Bread the Chicken:

   • Remove the chicken from the freezer and unwrap each piece.

   • Dredge each chicken roll in the flour mixture, ensuring an even coating.

   • Dip into the beaten eggs, then roll in the panko breadcrumbs, pressing gently to adhere.

5. Cook the Chicken:

   • Heat canola oil in a large skillet over medium-high heat. The oil should be deep enough to cover half of the chicken pieces when placed in the pan.

   • Fry the chicken rolls for about 3 minutes per side, or until golden brown.

   • Transfer the browned chicken to the prepared baking sheet and bake in the preheated oven for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

6. Serve:

   • Allow the chicken to rest for 10 minutes before slicing. This helps retain the buttery filling.

   • Garnish with freshly chopped parsley before serving.

Nutritional Information (per serving)

• Calories: Approximately 552 kcal

• Protein: Varies based on chicken size

• Fat: Includes both saturated and unsaturated fats

• Carbohydrates: Due to breading

• Sodium: From added salt and breadcrumbs