Ingredients
Method
Preparation
- In a medium bowl, thoroughly mix together the softened butter, minced garlic, chopped parsley, salt, and dill.
- Roll the butter mixture into four log shapes. Wrap them in plastic wrap and chill in the fridge for around 20 minutes.
- Take the chicken breasts and cut a deep pocket in each one, being careful not to cut all the way through.
- Insert the chilled butter logs into the pockets of the chicken breasts. Pinch and secure the edges with toothpicks if necessary.
- Get three plates ready: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it generously with the panko breadcrumbs.
- Place the breaded chicken breasts on a tray and refrigerate for at least 20 minutes.
Cooking
- In a large pan, heat vegetable oil over medium-high heat.
- Carefully place the chicken breasts in the hot oil and fry for about 4 minutes on each side until they are crispy and golden brown.
- Transfer the fried chicken to an oven preheated to 180°C (350°F) and bake for an additional 12 to 15 minutes until the internal temperature reaches 75°C (165°F).
- Once out of the oven, let the Chicken Kiev rest for at least five minutes.
Notes
Consider adding grated lemon zest to the butter mixture for a zesty twist. Pounding the chicken before stuffing can help keep it flat while cooking. Always chill the chicken after breading to maintain the crispy coating.