Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerChicken KievA crispy Parmesan-panko crusted chicken breast stuffed with garlic herb butter, baked to juicy perfection.total1 hrprep25 mincook35 minservings4Original recipe on chefjar.comKeep this recipeAdd a copy of Chicken Kiev to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings6 tbsp unsalted butter, softened3 garlic cloves, finely grated1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh chives1 tsp lemon zest2 tbsp finely grated Parmesan cheese0.25 tsp kosher salt2 large boneless ), skinless chicken breasts (about 8–10 ounces each0.25 cup all-purpose flour2 large eggs, beaten1 tsp kosher salt0.5 tsp garlic powder0.5 tsp onion powder0.25 tsp black pepper1 cup panko breadcrumbs0.25 cup finely grated Parmesan cheese0.5 tsp garlic powder0.5 tsp dried parsley0.25 tsp paprikaExtra-light olive oil, canola oil, or another neutral oil with a high smoke pointStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium bowl, mix the butter, garlic, parsley, chives, lemon zest, Parmesan, and salt until well combined.2Step 2: Transfer the mixture to a sheet of plastic wrap and shape it into a log about 4 inches long. Wrap tightly and freeze until very firm, about 30 minutes.3Step 3: Place each chicken breast on a cutting board. Using a small sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to cut all the way through.4Step 4: Season the chicken inside and out with the salt, garlic powder, onion powder, and black pepper.5Step 5: Cut the frozen butter log in half. Stuff one piece into each chicken breast, pushing it deep into the pocket. Press the opening closed as tightly as possible.6Step 6: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and combine the panko, Parmesan, garlic powder, dried parsley, and paprika in a third bowl.7Step 7: Dredge each chicken breast in the flour, then dip in the egg, and coat with the panko mixture. For a thicker crust, dip the pocket side back into the egg and breadcrumbs a second time.8Step 8: Place the breaded chicken on a plate and freeze for 15-20 minutes.9Step 9: Preheat the oven to 350°F.10Step 10: Pour enough oil into a large skillet to come about 1/2 inch up the sides. Heat over medium heat until shimmering.11Step 11: Fry the chicken for 2-3 minutes per side, or until golden brown. Transfer to a wire rack set over a baking sheet.12Step 12: Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F.13Step 13: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.getsaucepan.com/r/daac9773-e670-45af-b67b-1207becaed10 · Original: https://chefjar.com/chicken-kiev/
