Easy Chicken Kiev 

Chicken Kiev is a classic Eastern European dish known for its crispy exterior and flavorful, buttery interior. Traditionally, it involves pounding chicken breasts, stuffing them with garlic herb butter, and deep-frying. This simplified version maintains the essence of the original while being more accessible for home cooks. The result is a juicy chicken breast enveloped in a crunchy crust, with a delightful burst of garlic and herb-infused butter when sliced. It's an impressive yet straightforward dish perfect for special occasions or a comforting dinner.

Ingredients

For the Garlic Herb Butter:

• 6 tablespoons unsalted butter, softened
  
  

• 1 garlic clove, minced
  
  

• 1 tablespoon lemon juice
  
  

• 2 tablespoons fresh parsley, chopped
  
  

• ½ teaspoon salt
  
  

• ½ teaspoon black pepper
  
  

For the Chicken:

• 3 large chicken breasts (approximately 12 oz each)
  
  

• 2 large eggs, beaten
  
  

• ½ cup all-purpose flour
  
  

• 2 cups Panko breadcrumbs
  
  

• Salt and pepper, to taste
  
  

• Extra light olive oil or canola oil, for frying
  
  

Directions

1. Prepare the Garlic Herb Butter:
   
   In a medium bowl, combine the softened butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Transfer the mixture onto a piece of plastic wrap, shape it into a log, and refrigerate until firm.
   
   

2. Prepare the Chicken:
   
   Slice each chicken breast in half horizontally to create two thinner cutlets. Carefully cut a pocket into the side of each cutlet, being cautious not to cut all the way through. Stuff each pocket with approximately 1 tablespoon of the prepared garlic herb butter. Press the edges to seal the pocket and season both sides with salt and pepper.
   
   

3. Bread the Chicken:
   
   Set up a breading station with three shallow dishes:
   
   

   • In the first dish, place the all-purpose flour.
     
     

   • In the second dish, beat the eggs.
     
     

   • In the third dish, place the Panko breadcrumbs.
     
     

4. Dredge each stuffed chicken cutlet in the flour, ensuring it's evenly coated. Dip it into the beaten eggs, allowing any excess to drip off, then coat it with the Panko breadcrumbs, pressing gently to adhere.
   
   

5. Fry the Chicken:
   
   In a large skillet, heat about ⅓ inch of oil over medium heat. Once the oil is hot (test by dropping a breadcrumb into the oil; it should sizzle immediately), carefully add the breaded chicken cutlets. Cook for 4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
   
   

6. Serve:
   
   Arrange the Chicken Kiev on a serving platter. Garnish with additional chopped parsley and lemon wedges. Serve immediately, allowing the garlic herb butter to melt and infuse the chicken with its rich flavors.
   
   

Nutrition (per serving)

• Calories: Approximately 400 kcal
  
  

• Protein: 35 g
  
  

• Carbohydrates: 20 g
  
  

• Fat: 20 g
  
  

• Saturated Fat: 6 g
  
  

• Cholesterol: 120 mg
  
  

• Sodium: 600 mg
  
  

• Potassium: 500 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 1 g