Chicken Kiev

Recipe View 5 mins Prepare the Garlic-Herb Butter: In a bowl, combine the softened butter, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. (5 minutes)

Recipe View 2 hrs Shape the Butter: On a sheet of parchment paper, spread the butter mixture into a 2x3 inch rectangle. Freeze until solid. (2 hours)

Recipe View 15 mins Prepare the Chicken: Trim any excess fat from the chicken breasts. If using large breasts, halve them horizontally. Place each breast between two sheets of plastic wrap and pound to 1/4-inch thickness. (15 minutes)

Recipe View 20 mins Assemble the Kievs: Once the butter is frozen solid, cut it into 6 equal portions. Place one portion on each chicken breast. Fold the sides of the chicken over the butter, then roll tightly to encase the butter completely. Secure with toothpicks. (20 minutes)

Recipe View 15 mins Bread the Chicken: In one bowl, whisk together the eggs and water. In a separate bowl, combine the flour, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and dill weed. Dredge each chicken roll in the seasoned flour, then dip in the egg mixture, and finally coat with bread crumbs. (15 minutes)

Recipe View 30 mins Chill: Place the breaded chicken Kievs on a tray and refrigerate for at least 30 minutes. (30 minutes)

Recipe View 12 mins Fry the Chicken: Heat the vegetable oil in a deep skillet over medium-high heat. Carefully place the chicken Kievs in the hot oil and fry for 5-7 minutes per side, until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). (10-14 minutes)

Recipe View 2 mins Serve: Remove the toothpicks. Garnish with lemon wedges and fresh parsley. Serve immediately. (2 minutes)