Chef Johns Chicken Kiev
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped optional
1 tbsp lemon juice
1/2 cup all-purpose flour
1 large egg, beaten
1 cup breadcrumbs
Salt and pepper, to taste
Olive oil for frying
Instructions:
1 Preheat your oven to 350F 175C.
2 To make the garlic butter, combine softened butter, garlic, parsley, dill, lemon juice, salt, and pepper in a bowl. Mix until smooth.
3 Butterfly the chicken breasts by slicing them horizontally but not all the way through, then pound them gently to an even thickness.
4 Place a spoonful of garlic butter in the center of each chicken breast, fold the chicken over, and secure with toothpicks.
5 Dredge each stuffed chicken breast in flour, dip in beaten egg, and coat with breadcrumbs.
6 Heat olive oil in a skillet over medium-high heat. Brown the chicken on both sides about 2-3 minutes per side.
7 Transfer to a baking sheet and bake for 15-20 minutes until cooked through and the internal temperature reaches 165F 75C.
8 Serve immediately and enjoy!
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