Chicken Kiev Garlic Butter (Print Version)
Golden-crusted chicken breasts filled with melty garlic herb butter for a classic comfort dish that impresses with minimal effort.
# Ingredients:
→ For the Garlic Herb Butter
01 -
8 Tbsp unsalted butter, softened
02 -
2 garlic cloves, finely minced
03 -
1 1/2 Tbsp fresh parsley, finely chopped
04 -
1 tsp lemon juice
05 -
1/4 tsp salt
06 -
1/8 tsp black pepper
→ For the Chicken
07 -
4 chicken breasts (boneless, skinless)
08 -
1 tsp salt
09 -
1/4 tsp black pepper
10 -
1/2 cup all-purpose flour
11 -
2 large eggs
12 -
1 cup plain breadcrumbs
13 -
Avocado oil or neutral oil, for frying
# Steps to Follow:
01 -
In a small bowl, combine the softened butter with minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix until evenly blended. Place the butter mixture on plastic wrap, shape it into a log, and freeze for 30 minutes until firm.
02 -
Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound with a meat mallet or rolling pin to about 1/4 inch thickness. Sprinkle both sides with salt and pepper.
03 -
Cut the firm butter into four equal pieces. Place one piece in the center of each pounded chicken breast, fold the sides over, and roll tightly into a burrito shape. Refrigerate the rolls for at least 30 minutes to firm up.
04 -
Set up a breading station with plates of flour, beaten eggs, and breadcrumbs. Coat the chilled chicken first in flour, then in eggs, and finally in breadcrumbs. Press breadcrumbs lightly to stick.
05 -
Heat 1/2 inch of oil over medium heat in a skillet. Fry chicken rolls seam-side down for 3-4 minutes per side until crispy and golden. Do not cook through.
06 -
Transfer seared chicken to a baking dish and bake at 350°F (175°C) for 20–25 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C).
# Additional Notes:
01 -
For a lighter version, bake the breaded chicken at 400°F for 30–35 minutes without frying.
02 -
Make the garlic butter ahead and store in the freezer for future use.