Recipe: Delicious Chicken Kiev

Chicken Kiev. In a mixing bowl, beat eggs with water until fluffy. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place one butter strip in the center of each chicken breast.

Chicken Kiev Dip chicken, then roll in coating mix. Season chicken breasts with salt and pepper. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. You can cook Chicken Kiev using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Kiev

  1. It’s of Chicken Kiev.
  2. It’s 3 of large Chicken Breasts.
  3. You need 2 of eggs (beaten).
  4. Prepare 1/2 cup of Flour.
  5. You need 2 cups of Panko Bread Crumbs.
  6. You need to taste of Salt and Pepper.
  7. You need of Lemon- Herb Garlic Butter.
  8. You need 6 tbsp of Unsalted Butter.
  9. You need 1 of large clove Garlic (minced and chopped).
  10. Prepare 1 tbsp of Lemon juice.
  11. It’s 1/2 tsp of Salt.
  12. Prepare 1/2 tsp of ground Black Pepper.

In a small bowl, combine the butter, chives and garlic. Chicken Kiev is a super delicious dish made from the tenderized chicken breast; stuffed with compound butter, made with garlic and parsley; and then rolled and breaded (with a flour egg mixture and seasoned breadcrumbs). Once ready, it's either fried (it can be deep-fried), baked, or seared on a pan and finished in the oven.. Chicken Kiev, sometimes chicken Kyiv, or just Kiev (Ukrainian: котлета по-київськи, kotleta po-kyivsky, Russian: котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kiev-style"), is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.

Chicken Kiev step by step

  1. In a bowl, use a fork to mash all the butter ingredients until lemon juice is well incorporated into the butter. Set aside..
  2. Using a sharp slim knife, cut chicken breasts in half lengthwise keeping both halves equal in size and thickness. Carefully cut a into the side of the chicken breast as deep and wide without completely cutting it through creating like a pocket..
  3. Stuff each chicken breast with 1 tbsp of the prepared Kiev butter then close the pocket. Do a little push over the top of the chicken breast to disperse butter. Pinch the opening to seal..
  4. Season both sides of the chicken breast with salt and pepper..
  5. Dredge chicken in flour, then dip in eggs making sure to get a good egg coating, then dip into the bread crumbs..
  6. Heat pan with enough oil, fry the chicken in a single layer until golden brown..
  7. Sprinkle cooked chicken with salt, garnish with parsley and squeeze lemon wedges over the top before serving..

Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Chicken breast can be tricky and readers are constantly asking me for great chicken breast recipes. "Chicken Kiev is a classic dish and this combination of pan-fried, breaded, thinly pounded boneless chicken and herbed butter is wonderful with mashed potatoes and green beans.

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