Easy Chicken Kiev
A classic Eastern European dish featuring tender chicken breasts filled with savory garlic herb butter, coated in breadcrumbs, and fried to golden perfection, then baked for a delightful finish.
Ingredients
Garlic Herb Butter
- 8 Tbsp unsalted butter, room temperature
- 2 cloves garlic, finely minced
- 1.5 Tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 0.25 tsp salt
- 0.125 tsp black pepper
Chicken and Coating
- 4 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.25 tsp black pepper
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- to taste Avocado oil or any neutral oil, for frying
Instructions
Make the Garlic Herb Butter
- In a small bowl, combine the softened butter with minced garlic, chopped parsley, lemon juice, salt, and pepper. Stir until evenly blended.
- Place the butter mixture on plastic wrap, shape it into a log, wrap tightly, and freeze for about 30 minutes.
Prep the Chicken
- Place each chicken breast between sheets of plastic wrap or parchment paper and pound to about 1/4 inch thickness.
- Sprinkle both sides of each piece with salt and pepper.
Assemble the Kiev
- Cut the butter into four equal pieces and place one piece in the center of each pounded chicken breast.
- Fold the sides over the butter, roll tightly, and secure with toothpicks if needed.
- Refrigerate for at least 30 minutes.
Coat and Bread the Chicken
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Roll the chilled chicken in flour, dip in egg, and coat in breadcrumbs, pressing to stick.
Fry to Golden Perfection
- Heat oil in a skillet over medium heat and place the chicken rolls seam-side down.
- Fry for about 3-4 minutes per side until golden brown.
Finish in the Oven
- Transfer the browned chicken to a baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cooked through.
Notes
Serve hot, preferably with mashed potatoes, vegetables, or salad. A squeeze of lemon enhances flavors. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven to retain crispiness.