Chicken Kiev

Chicken Kiev

40 mins


  1. Chicken Kiev
  2. 3 large Chicken Breasts
  3. 2 eggs (beaten)
  4. 1/2 cup Flour
  5. 2 cups Panko Bread Crumbs
  6. to taste Salt and Pepper
  7. Lemon- Herb Garlic Butter
  8. 6 tbsp Unsalted Butter
  9. 1 large clove Garlic (minced and chopped)
  10. 1 tbsp Lemon juice
  11. 1/2 tsp Salt
  12. 1/2 tsp ground Black Pepper


  1. 1
    In a bowl, use a fork to mash all the butter ingredients until lemon juice is well incorporated into the butter. Set aside.
  2. 2
    Using a sharp slim knife, cut chicken breasts in half lengthwise keeping both halves equal in size and thickness. Carefully cut a into the side of the chicken breast as deep and wide without completely cutting it through creating like a pocket.
  3. 3
    Stuff each chicken breast with 1 tbsp of the prepared Kiev butter then close the pocket. Do a little push over the top of the chicken breast to disperse butter. Pinch the opening to seal.
  4. 4
    Season both sides of the chicken breast with salt and pepper.
  5. 5
    Dredge chicken in flour, then dip in eggs making sure to get a good egg coating, then dip into the bread crumbs.
  6. 6
    Heat pan with enough oil, fry the chicken in a single layer until golden brown.
  7. 7
    Sprinkle cooked chicken with salt, garnish with parsley and squeeze lemon wedges over the top before serving.