Name: Chicken Kiev
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/2 c. (1 stick; 113 g.) butter, softened -; 2 cloves garlic, grated -; Zest of 1 lemon -; 1 tbsp. finely chopped fresh basil -; 1 tbsp. finely chopped fresh tarragon -; 2 tsp. dried parsley -; Kosher salt -; White pepper -; 4 skinless, boneless chicken breasts (about 12 oz. total) -; Kosher salt -; White pepper -; 1 c. (120 g.) all-purpose flour -; 1 tsp. smoked paprika -; 2 large egg -; 1 c. (142 g.) plain bread crumbs -; Vegetable oil, for frying (about 3 c.) -; Roasted red potatoes, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Kiev

1. 1/2 c. (1 stick; 113 g.) butter, softened -

2. 2 cloves garlic, grated -

3. Zest of 1 lemon -

4. 1 tbsp. finely chopped fresh basil -

5. 1 tbsp. finely chopped fresh tarragon -

6. 2 tsp. dried parsley -

7. Kosher salt -

8. White pepper -

9. 4 skinless, boneless chicken breasts (about 12 oz. total) -

10. Kosher salt -

11. White pepper -

12. 1 c. (120 g.) all-purpose flour -

13. 1 tsp. smoked paprika -

14. 2 large egg -

15. 1 c. (142 g.) plain bread crumbs -

16. Vegetable oil, for frying (about 3 c.) -

17. Roasted red potatoes, for serving -

How to cook deliciously - Chicken Kiev

1. Stage

In a medium bowl, mix butter, garlic, lemon zest, basil, tarragon, and parsley; season with salt and white pepper. Set aside until ready to use.

2. Stage

Place chicken between 2 pieces of parchment. Pound with a meat mallet or heavy skillet until 1/4" to 3/4" thick; season chicken on both sides with salt and white pepper.

3. Stage

Place 2 tablespoons compound butter in center of each chicken breast. Roll chicken over butter, tucking in sides to enclose completely ( you can insert toothpicks to help hold seams together).

4. Stage

In a shallow bowl, mix flour and paprika. In another shallow bowl, beat egg to blend. In a third shallow bowl, place bread crumbs. Roll chicken in flour mixture, then in egg, then in bread crumbs. Transfer chicken to a sheet tray and freeze until frozen, 30 minutes.

5. Stage

Preheat oven to 375°. Into a large heavy skillet fitted with a deep-fry thermometer, pour oil to a depth of 1" to 2" and heat over medium heat until thermometer registers 350°. Fry chicken, turning occasionally, until golden brown, 2 to 3 minutes per side.

6. Stage

Transfer chicken to individual pieces of foil. Loosely fold foil around chicken and arrange on a sheet tray (the foil will catch any butter drippings in case there’s leakage). Bake chicken until an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.