Chicken Kiev

Instructions

1. 1

   In a small bowl, mix softened butter with chopped parsley, minced garlic, lemon zest, and a pinch of salt and pepper. Shape into a log, wrap in plastic wrap, and freeze for 15 minutes until firm.

2. 2

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound to about 1/4 inch thickness, being careful not to tear the meat.

3. 3

   Cut the chilled butter into 4 equal portions. Place one portion in the center of each flattened chicken breast.

4. 4

   Fold the sides of the chicken over the butter, then roll tightly from bottom to top, ensuring the butter is completely sealed inside. Secure with toothpicks if needed.

5. 5

   Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.

6. 6

   Coat each chicken roll first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere. For extra crispy coating, repeat the egg and breadcrumb step.

7. 7

   Refrigerate the breaded chicken for 15-20 minutes to help the coating set.

8. 8

   Heat vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be about 2 inches deep.

9. 9

   Carefully place the chicken Kievs in the hot oil, working in batches if necessary. Fry for 6-7 minutes, turning occasionally, until golden brown on all sides.

10. 10

    Transfer to a baking sheet and finish in a preheated 375°F (190°C) oven for 12-15 minutes until the internal temperature reaches 165°F (74°C).

11. 11

    Let rest for 3-4 minutes before serving. Remove toothpicks if used. When cut, the butter should flow out beautifully.