Chicken Kiev

Ingredients

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• salt and black pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 2 cups vegetable oil for frying
• 1 lemon, cut into wedges

Instructions

1. Mix softened butter with minced garlic, parsley, dill, lemon zest, salt, and pepper in a small bowl
2. Place butter mixture on plastic wrap, roll into a log, and refrigerate for at least 30 minutes
3. Pound chicken breasts to approximately 1/4 inch thickness between two sheets of plastic wrap
4. Cut chilled butter log into 4 portions and place one portion in the center of each chicken breast
5. Roll each chicken breast tightly around the butter, tucking in the sides, and secure with toothpicks if needed
6. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls
7. Coat each chicken roll in flour, then egg, then breadcrumbs, pressing gently to adhere
8. Heat oil in a large skillet to 350°F or until a breadcrumb sizzles immediately
9. Carefully place chicken rolls in hot oil and fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F
10. Transfer to a paper towel-lined plate to drain excess oil
11. Serve immediately with lemon wedges

Notes

• Use a meat mallet to pound chicken breasts evenly to prevent uneven cooking
• Freeze the butter log for at least 30 minutes to prevent it from leaking during frying
• Double-bread the chicken rolls for extra crispiness by repeating the egg and breadcrumb step
• Use a meat thermometer to ensure chicken reaches 165°F internal temperature
• If butter leaks during cooking, the oil temperature is too low; increase heat slightly
• Can be prepared up to 4 hours ahead and refrigerated before frying
• Leftover chicken Kiev can be reheated in a 350°F oven for 10-12 minutes