Chicken Kiev

5 from 2 votes

Chicken Kiev is a delicious dish featuring tender chicken breast filled with a buttery and flavorful center, coated in a crispy breadcrumb crust.

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings:

3 chicken breasts trimmed
½ teaspoon salt
1 teaspoon lemon pepper (you can substitute with ½ teaspoon ground black pepper)
2 eggs
½ cup unbleached all-purpose flour
2 cups Panko bread crumbs (I used seasoned breadcrumbs but you can use the original)

¼ cup butter (I used salted butter but you can also use unsalted, room temperature)
2 minced garlic cloves (or 1 teaspoon of garlic powder)
½ teaspoon garlic powder
2 teaspoons fresh lemon juice
1 tablespoon dry Parsley
Salt and Pepper to taste (I used ⅛ teaspoon salt and ¼ teaspoon ground black pepper)
Oil to fry

Place the trimmed chicken breasts onto a plate.
Cut each chicken breast to create a pocket. Don’t cut all the way through. Set aside.
In a medium size bowl, mix the butter garlic cloves, garlic powder, lemon juice, dry parsley, salt, and pepper. Mix until all ingredients are well incorporated.
Scoop about 1 tablespoon into a chicken breast pocket. Gently massage it to distribute evenly in the breast and press down to close the cut. Place in the fridge.
In a shallow bowl, beat the eggs with a fork. Set aside.
In a second shallow bowl add the flour
In the third shallow bowl add the breadcrumbs.
Take one chicken breast and place it in the flour mixture, coat both sides and shake the excess off.
Transfer the chicken breast to the egg mixture and coat both sides. Shake the excess off.
Finally, coat the chicken breast with the bread crumbs on both sides.
Place the coated chicken breast on a plate and repeat for the other 2 chicken breasts.
Pour frying oil into a skillet and bring to 350 degrees F. I used olive oil but any oil of your choice for frying will work.
Fry the chicken breast for 3 minutes then flip. When you flip the chicken, take its temperature and adjust accordingly, you may need to cook for an additional 3 to 4 minutes or until the internal temperature reaches 165 degrees F
Place the fried chicken breasts on a plate lined with a paper towel to soak the excess oil.
Sprinkle with salt if desired.
Serve and Enjoy!

Storage: Once completely cooled, place in the fridge for up to 3 days.
Re-warm: Place in the air fryer at 350 degrees F for 3 to 4 minutes until heated through and crispy
Have fun with the recipe, make it spicy: Rub the chicken breasts before coating them with a hint of chili powder or your favorite BBQ rub.
Use different flavored breadcrumbs

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