Chicken Kiev
Breaded chicken breast stuffed with butter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Mash the softened butter with minced garlic, chopped parsley, and a pinch of salt. Shape into a small log, wrap in plastic wrap, and freeze until solid (about 30 minutes).
- 2
Place each chicken breast between two sheets of plastic wrap and pound them with a meat mallet until they are an even 1/4-inch thickness.
- 3
Place a piece of the frozen garlic butter in the center of each flattened breast. Fold the edges of the chicken tightly over the butter to completely enclose it, forming an oval shape.
- 4
Dredge each stuffed chicken breast in flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs. Chill in the fridge for 15 minutes to help the coating adhere.
- 5
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lower the chicken into the oil and fry for 5-6 minutes per side until golden brown and crispy.
- 6
Transfer to a wire rack to drain briefly. Serve immediately, allowing the molten garlic butter to burst out when sliced.
Plan it in Listahan
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