Ingredients
Equipment
Method
Cooking Instructions:
- In a mixing bowl, combine the softened unsalted butter, finely minced parsley, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix until well combined and smooth. Place the mixture on a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.
- While the butter is chilling, place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about ½ inch.
- Once the butter is firm, remove it from the refrigerator and cut it into four equal pieces. Place a piece of the butter mixture in the center of each chicken breast. Fold the sides of the chicken over the filling and roll it up tightly, securing the ends with toothpicks if necessary.
- Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, shaking off any excess, then dip it in the egg, and finally coat it with breadcrumbs, pressing gently to adhere.
- In a large frying pan, heat about ½ inch of neutral flavored oil over medium heat. Once hot, carefully add the breaded chicken rolls. Fry for about 6-8 minutes on each side, or until golden brown and cooked through.
- Once cooked, remove the chicken from the pan and place it on a plate lined with paper towels to absorb any excess oil. Let it rest for a few minutes before removing any toothpicks. Serve the Classic Chicken Kiev hot, garnished with additional parsley and lemon wedges if desired.
Notes
- Use fresh herbs for the best flavor.
- Let the filled chicken rest in the fridge to firm up before frying.
- For a healthier option, consider baking instead of frying.