Easy Chicken Kiev Recipe

Easy Chicken Kiev Recipe

This recipe creates delicious Chicken Kiev with a flavorful garlic butter filling and a crispy panko crust.

Ingredients:

• For the Chicken Kiev:
  • 3 boneless, skinless chicken breasts (around 12 oz each)
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • Salt and pepper to taste
  • Oil for frying (canola or vegetable oil)
• For the Lemon-Herb Garlic Butter:
  • 6 tablespoons unsalted butter, softened
  • 1 large garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Guide:

1. Make the Garlic Butter: In a bowl, combine softened butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Using a spoon, mash everything together to create a well-combined mixture. Shape the butter mixture into a log on a piece of parchment paper. Roll the parchment paper around the butter log, twisting the ends to secure it. Refrigerate for at least 30 minutes to firm up.
2. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
3. Assemble the Chicken Kiev: Unfold the chicken breasts and place a dollop of the chilled garlic butter in the center of each breast. Carefully roll up the chicken breasts to enclose the garlic butter, making sure the seam is on the underside.
4. Set up the Breading Station: In three separate shallow bowls, prepare your dredging station. Add flour to the first bowl, beaten eggs to the second bowl, and panko breadcrumbs to the third bowl. Season the breadcrumbs with additional salt and pepper for extra flavor.
5. Dredge the Chicken: Dredge each chicken Kiev in flour, coating it completely. Dip the floured chicken into the beaten eggs, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumbs, pressing to ensure they adhere well.
6. Cooking the Chicken Kiev: Heat enough oil in a large skillet or pot over medium-high heat (around 350°F). Carefully place the breaded chicken breasts in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through.
7. Rest and Serve: Transfer the cooked Chicken Kiev to a paper towel-lined plate to drain excess oil. Let them rest for 5 minutes before serving. This allows the juices to redistribute and prevents the butter from leaking out when you cut into it.

Tips:

• For thicker chicken breasts, pound them to a thickness of 3/4 inch.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the panko will give you a lighter and crispier crust.
• Don’t overcrowd the pan when frying the chicken. Cook them in batches if necessary to maintain the oil temperature.
• To check for doneness, insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F for safe consumption.
• Serve Chicken Kiev with mashed potatoes, roasted vegetables, or your favorite side dish. You can also drizzle them with additional lemon juice for a brighter flavor.