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Chicken Kiev Recipe

Chicken Kiev Recipe
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★★★★★

5 from 7 reviews

Indulge in the classic Chicken Kiev recipe with a crispy exterior and a burst of flavorful Lemon-Herb Garlic Butter inside. This dish is sure to impress your dinner guests with its juicy chicken and aromatic buttery goodness.

Ingredients

Scale

Lemon-Herb Garlic Butter:

  • 6 Tbsp unsalted butter, softened
  • 1 large garlic clove, minced
  • 1 Tbsp lemon juice, plus extra lemon wedges for serving
  • 2 Tbsp fresh parsley, chopped, plus more for garnish
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Chicken Kiev:

  • 3 large chicken breasts (about 12 oz each)
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 2 cups Panko bread crumbs
  • 1/2 tsp salt, plus more for seasoning
  • 1/2 tsp black pepper, freshly ground
  • Extra light olive oil or canola oil for frying

Instructions

  1. Prepare the Lemon-Herb Garlic Butter: In a medium bowl, mash the softened butter with minced garlic, lemon juice, chopped parsley, salt, and pepper until well combined. Set aside.
  2. Prepare the Chicken: Slice each chicken breast in half lengthwise to create two even pieces. Carefully cut a deep pocket into the side of each piece, about 2 inches wide by 3 inches long, without cutting all the way through.
  3. Stuff the Chicken: Fill each pocket with about 1 tablespoon of the lemon-herb butter. Close the pocket and press the chicken to spread the butter inside. Pinch the opening tightly to seal. Season both sides of the chicken breasts with salt and pepper.
  4. Set Up Breading Stations: Place the flour on a plate. Beat the eggs in a shallow bowl. Place the panko bread crumbs in a third bowl.
  5. Bread the Chicken: Dredge each stuffed chicken breast in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat thoroughly in panko breadcrumbs. Set aside on a platter.
  6. Fry the Chicken Kiev: Heat about 1/4 inch of oil in a large, deep skillet over medium heat (about 350°F). Once hot, add the chicken breasts in a single layer, frying for about 4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Adjust heat as necessary to prevent burning. Fry the second batch if needed.
  7. Serve: Transfer cooked chicken to a plate and season with a sprinkle of salt. Garnish with fresh parsley and serve with lemon wedges to squeeze over the top. Be cautious of hot melted butter when cutting into the chicken.

Nutrition

Keywords: Chicken Kiev, Chicken Recipe, Lemon-Herb Butter, Dinner Recipe

Find it online: https://frommamamaya.com/chicken-kiev-recipe/