Classic Chicken Kiev features tender chicken breasts stuffed with garlic herb butter, coated in crispy breadcrumbs, and fried or baked to golden perfection. This dish offers a buttery, flavorful center with a satisfying crunch, perfect for a special weeknight meal or dinner party.
1tbspfresh dill or chives, finely chopped (optional)
2clovesgarlic, minced
1tsplemon juice
to tastesalt and black pepper
1cupall-purpose flour
2largeeggs, beaten
1 1/2cupsbreadcrumbs (panko or regular)
as neededvegetable oil for frying
Instructions
In a bowl, mix softened butter with parsley, dill or chives, garlic, lemon juice, salt, and pepper until combined. Shape into a log using plastic wrap and freeze until firm, about 30 minutes.
Place chicken breasts between plastic wrap sheets and pound to about 1/4-inch thickness.
Cut butter log into 4 equal pieces. Place one piece in the center of each chicken breast, fold sides over and roll tightly. Secure with toothpicks if needed. Chill for 30 minutes.
Set up three shallow bowls with flour, beaten eggs, and breadcrumbs.
Dredge each chicken roll in flour, then egg, then breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
Heat vegetable oil in a deep skillet over medium heat (around 350°F). Fry chicken rolls for 5-7 minutes per side until golden and cooked through (internal temp 165°F).
Drain on paper towels and let rest for a few minutes before removing toothpicks and serving.
Optionally, bake breaded chicken at 375°F for 25-30 minutes instead of frying.