Chicken Kiev
Discover the Delight of Chicken Kiev
If you’re feeling stuck in a rut with your usual chicken recipes, it’s time to shake things up with Chicken Kiev. This dish promises to transform your perception of chicken with its rich, flavorful garlic butter and cheesy, fried exterior. Say goodbye to bland, dry chicken and hello to juicy, show-stealing flavor. Once you try it, you’ll wonder how you ever lived without it! Give it a go and don’t forget to share your results with us—we’re eager to hear how it turns out!
Why You’ll Love This Recipe
This Chicken Kiev recipe is a game-changer for several reasons:
- Flavor Explosion: The garlic butter not only keeps the chicken moist but infuses it with a delicious richness.
- Golden Crispy Coating: The combination of panko and parmesan provides a delectable crunch.
- Versatile and Satisfying: Perfect for a fancy dinner or a comforting meal at home.
Kitchen Equipment You’ll Need
- Medium bowl or mixer
- Plastic wrap or parchment paper
- Rolling pin or meat mallet
- Large pot or Dutch oven
- Baking dish
- Parchment paper
- Paper towels
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3/4 cup panko or seasoned breadcrumbs
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, minced
- 3 eggs, beaten
- 2 cloves garlic, minced
- 1 lemon, juiced
- Vegetable oil, as needed, for frying
- Kosher salt and freshly ground pepper, to taste
Step-by-Step Instructions
- Preheat your oven to 350º F.
- In a medium bowl or mixer, combine the butter, parsley, garlic, and lemon juice. Season generously with salt and pepper.
- Roll the butter mixture into a log, wrap tightly in plastic wrap, and refrigerate until chilled.
- Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick.
- Place a cube of butter in the center of each flattened chicken breast, fold in the sides to enclose the butter, and optionally secure with a toothpick.
- Heat 2-3 inches of vegetable oil in a large pot or Dutch oven over medium-high heat until water droplets sizzle when sprinkled on it.
- Set up an assembly line with flour in one bowl, beaten eggs in a second, and a mixture of panko and parmesan in a third.
- Dredge each chicken piece in flour, shake off excess, then dip completely in the egg wash.
- Press the chicken firmly on all sides in the panko cheese mixture.
- Carefully transfer the coated chicken to the hot oil and cook on all sides until the coating is golden brown.
- Remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts.
- Transfer all chicken pieces to a baking dish and bake in the oven for 15-18 minutes, or until cooked through.
- Remove from oven and serve hot with mashed potatoes and vegetables.
Tips for Success
- Ensure the butter is well-chilled before placing it in the chicken to prevent it from melting too quickly.
- Secure the chicken tightly to avoid butter leakage during cooking.
- Monitor the oil temperature to achieve a perfect golden crust without burning.
Additional Tips and Variations
- For a twist, try adding chopped herbs like dill or chives to the butter mix.
- Swap out panko for almond flour for a gluten-free version.
Nutritional Highlights (Per Serving)
Each serving of Chicken Kiev provides a hearty dose of protein and flavor, perfect for a balanced meal.
Frequently Asked Questions (FAQ)
Q: Can I prepare Chicken Kiev in advance?
A: Yes, you can prepare the chicken up to the frying step and refrigerate it until ready to bake.
Q: Can I bake the chicken instead of frying?
A: While frying gives it a nice crust, you can bake the chicken directly at 400º F for 25-30 minutes until golden and cooked through.
Conclusion
We hope this Chicken Kiev recipe becomes a staple in your kitchen, bringing a burst of flavor and delight to your meals. Give it a try and let us know how it turns out. We’d love to hear your feedback and any creative twists you might add!
