Chicken Kiev with Herb Butter (Printable Version)

Crisp exterior giving way to juicy chicken filled with streaming hot lemon-herb garlic butter for incredible moisture and flavor.

# 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, plus extra lemon wedges for serving
04 - 2 Tbsp chopped fresh parsley, plus extra for garnish
05 - 1/2 tsp sea salt
06 - 1/2 tsp freshly ground black pepper

→ For the Chicken Kiev

07 - 3 large chicken breasts (approximately 340g each)
08 - 2 eggs, beaten
09 - 1/2 cup all-purpose flour
10 - 2 cups Panko bread crumbs
11 - 1/2 tsp salt and pepper, to taste
12 - Extra light olive oil or canola oil, for frying

# Steps:

01 - In a medium bowl, mash together all Kiev butter ingredients with a fork until the lemon juice is fully incorporated into the butter. This takes a couple of minutes but the mixture will come together.
02 - Using a sharp slim knife, cut chicken breasts in half lengthwise, ensuring both halves remain equal in size and thickness. Carefully cut a pocket into the side of each chicken breast piece (approximately 5cm wide x 7.5cm long) as deep and wide as possible without cutting through. Stuff each pocket with 1 Tbsp of Kiev butter, then close and press the top of the chicken to distribute the butter. Pinch the opening to seal. Season both sides with salt and pepper.
03 - Arrange 3 plates for breading: place flour on the first plate, beaten eggs in the second bowl, and panko crumbs in the third bowl. Dredge each chicken piece in flour, shaking off excess. Dip completely in egg mixture, allowing excess to drip off. Finally, coat thoroughly with bread crumbs. Transfer to a platter while breading remaining pieces.
04 - Add oil to a depth of approximately 0.6cm in a large deep skillet over medium heat. Once oil reaches 175°C (or a bread crumb sizzles when added), cook chicken in a single layer until golden brown, about 4 minutes per side. Adjust heat if browning too quickly. Chicken is done when internal temperature reaches 74°C. Cook remaining chicken in batches.
05 - Season hot fried chicken with a light sprinkle of salt. Garnish with fresh parsley and serve with lemon wedges for squeezing over top. Be cautious of the first burst of hot butter when cutting into the chicken.

# Notes:

01 - If you accidentally cut through the chicken, turn it over and create a small flap to fold over and seal the hole from the outside.
02 - To make ahead: bread the chicken, then cover and refrigerate until ready to cook.
03 - Storage: Cool leftovers completely and store in an airtight container in the refrigerator for up to 5 days.
04 - To freeze: Wrap each piece individually, flash-freeze, then store in an airtight container for up to 3 months. Thaw in refrigerator overnight.
05 - To reheat: Sauté in a pan until warmed through or reheat in an air fryer.

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