Chicken Kiev Lemon Herb Butter (Print Version)
# Ingredients:
→ For the Lemon-Herb Garlic Butter
01 -
6 Tbsp unsalted butter, room temperature
02 -
1 large garlic clove, minced
03 -
1 Tbsp lemon juice
04 -
2 Tbsp chopped fresh parsley
05 -
1/2 tsp sea salt
06 -
1/2 tsp freshly ground black pepper
→ For the Chicken Kiev
07 -
3 large chicken breasts, 12 oz each
08 -
2 eggs, beaten
09 -
1/2 cup all-purpose flour
10 -
2 cups Panko breadcrumbs
11 -
1/2 tsp salt
12 -
1/2 tsp freshly ground black pepper
13 -
Extra light olive oil or canola oil, for sautéing
# Instructions:
01 -
In a medium bowl, mash all Kiev butter ingredients with a fork until the lemon juice is incorporated into the butter.
02 -
Using a sharp knife, cut the chicken breasts in half lengthwise, keeping both halves even in size. Carefully cut a pocket into the side of each chicken breast, ensuring you don’t cut through the chicken. Stuff each pocket with 1 Tbsp of Kiev butter, press over the breast to disperse butter, and pinch to seal. Season both sides with salt and pepper.
03 -
Set up three breading stations: a plate with flour, a bowl with beaten eggs, and a bowl with Panko breadcrumbs. Dredge chicken in flour, dip in eggs, and coat with breadcrumbs. Set aside on a platter.
04 -
Add 1/4 inch of oil to a skillet and heat to medium. Once hot (350°F), add chicken in a single layer. Fry for 4 minutes per side until golden brown and the internal temperature reaches 165°F. Adjust heat if needed and cook in batches.
05 -
Sprinkle hot fried chicken with salt, garnish with parsley, and serve with lemon wedges. Be cautious of hot butter when cutting.
# Notes:
01 -
If the chicken pocket tears, create a flap to cover and seal the hole.
02 -
Breaded chicken can be refrigerated up to one day before frying.
03 -
Leftovers keep in the fridge for up to 5 days or frozen up to 3 months.