Quick Chicken Kiev
Serving Size / Yield
- 1/2 C. butter, room temperature
- 2 tsp. parsley
- 1/4 tsp. salt, to taste
- 1/4 tsp. pepper, to taste
- 4 boneless skinless chicken breasts, butterflied
- 2 lg. eggs, beaten
- 2 1/4 C. panko bread crumbs, divided
- 3 C. vegetable oil, for frying
Mix the butter, parsley, salt, and pepper with a fork in a bowl until well combined. Place mixture onto a sheet of plastic wrap and roll into a log. Freeze.
Please the chicken breasts between two pieces of plastic wrap and pound to 1/8 inch thickness. Season liberally with salt and pepper.
place 1/4 of the butter mix into the center of the butterflied breast. Tuck the ends of the breast in and roll into a log so that the butter is completely enclosed. Refrigerate for at least two hours, up to 9 hours.
Heat 1/2 inch of vegetable oil in a large Dutch oven until it reaches 375 degrees.
Place the egg mix in a wide, deep plate and the bread crumbs in another wide, deep plate. Dip the breasts in the eggs and then follow with a quick roll in the breadcrumbs.
Cook the breasts in the oil for 5 minutes per side, or until the internal temperature reaches 165 degrees. Remove to a cooling rack and allow to drain over a cookie sheet for another 6-7 minutes before serving.