Easy Chicken Kiev (Print Version)
Tender chicken stuffed with garlic-herb butter, breaded and baked to a crisp, juicy finish.
# Ingredients:
→ Herb Butter Filling
01 -
8 tablespoons unsalted butter, softened
02 -
2 garlic cloves, minced
03 -
1 1/2 tablespoons fresh parsley, finely chopped
04 -
1 teaspoon lemon juice
05 -
1/4 teaspoon salt
06 -
1/8 teaspoon ground black pepper
→ Chicken Rolls
07 -
4 boneless, skinless chicken breasts
08 -
1 teaspoon salt
09 -
1/4 teaspoon ground black pepper
→ Coating & Frying
10 -
1/2 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
1 cup plain breadcrumbs
13 -
Neutral oil, for frying
# Steps:
01 -
Combine softened butter with minced garlic, chopped parsley, lemon juice, salt, and pepper until smooth. Shape mixture into a log and freeze until solid.
02 -
Place chicken breasts between plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and black pepper.
03 -
Divide chilled herb butter into four equal pieces. Place one portion in the center of each chicken breast, fold the sides inward, and roll tightly. Chill rolls to secure the shape.
04 -
Dredge each chicken roll first in flour, then in beaten egg, and finally coat thoroughly with breadcrumbs.
05 -
Heat neutral oil in a skillet over medium-high heat. Fry chicken rolls seam-side down, turning to cook all sides until uniformly golden.
06 -
Transfer fried chicken rolls to a baking dish and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until cooked through.
07 -
Allow chicken kiev to rest briefly out of the oven before serving.
# Notes:
01 -
Freezing the herb butter ensures it remains intact during assembly and cooking, creating a flavorful melted center.