Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup (2 sticks) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
Instructions
- Step 1: Prepare the garlic butter. In a bowl, combine the softened butter, minced garlic, and chopped parsley. Season with salt and pepper. Form the butter mixture into a log, wrap tightly in plastic wrap, and freeze for at least 30 minutes, or until firm.
- Step 2: Prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4 inch thickness. Season with salt and pepper.
- Step 3: Assemble the Chicken Kyiv. Cut the frozen garlic butter into 4 equal slices. Place one slice of frozen garlic butter in the center of each chicken breast. Fold the chicken over the butter, ensuring it is completely sealed. Use toothpicks if needed to secure the edges.
- Step 4: Bread the Chicken Kyiv. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip it in the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
- Step 5: Cook the Chicken Kyiv. Preheat oven to 375°F (190°C). In a large skillet, heat about 1/2 inch of oil over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Let rest for 5 minutes before serving.
Notes
- Leftover Chicken Kyiv can be stored in the refrigerator for up to 3 days; ensure it is in an airtight container.
- For best results when reheating, bake in a preheated oven at 350°F (175°C) until warmed through to help maintain crispness.
- Serve immediately after resting with a side of creamy mashed potatoes or a fresh green salad to balance the richness.
- Chef's tip: Freezing the butter log completely solid is key to preventing leaks during cooking, so don't rush that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American