Hey everyone, it’s Natasha of Natashaskitchen.com. Today we’re making the easy version of the classic chicken Kiev. It’s
a chicken breast, stuffed with a lemon garlic herb butter so it’s crisp on the
outside and so juicy inside. Start by making the flavored butter in a medium
bow.l Combine 6 Tbsp ,of softened unsalted butter 1 minced garlic clove, a
Tbsp of fresh lemon juice, 2 Tbsp of chopped fresh parsley, 1/2
a tsp of salt and half a tsp of black pepper. Use a fork to mash that
together for a couple of minutes or just until the lemon juice is incorporated
into the butter. You’ll need 3 large chicken breasts. Cut each one in half
lengthwise keeping both halves equal in size and thickness. Now carefully cut a
pocket into the side of each chicken breast as deep and wide as you can go
without cutting through the chicken breast, about a 2 inch by 3 inch pocket. Stuff each half with about a Tbsp
of Kiev butter then close the pocket and push over the top of the chicken breast.
To disperse the butte,r pinch the openings to seal. Here’s a great tip if
you accidentally cut through the pocket. Cut a very thin slice of chicken breast
meat right next to the hole and fold the meat over onto the hole. This will seal
it and keep the butter from oozing out. while it’s sauteing. Once the chicken
breasts are all stuffed and ready to go, season with salt and pepper, carefully
flip them over and season the second side. You’ll need to prepare your
breading stations. On the first large plate you’ll need 1/2 a cup of flour, in
the second large bowl add two large eggs and beat them together well with a fork
and in the third large plate add two cups of Panko breadcrumbs. First dredge
each piece of chicken in the flour, dusting off the excess then dip into the
eggs, making sure to get a good egg coating and allow any excess egg to drip
off before transferring it to the breadcrumb plate. Generously bread both
sides of the stuffed chicken and transfer to a platter. Once all of the
chicken is breaded, we’re ready to cook it. Place a large deep, heavy bottomed pan
over medium heat and add a quarter inch of oil. Once your oil is hot enough for
frying or about 350˚F, add your breaded chicken in a single
layer, saute four minutes per side or until golden brown and if they’re
browning too quickly reduce the heat. Transfer the chicken to a paper
towel-lined plate and repeat with cooking the second batch. I am excited!
Time for the taste test and a secret that I picked up on a long time ago, any
time you fry something, sprinkle a little bit of salt on it just as soon as it’s
done then it makes the flavors just come alive and then I’d love to garnish it
with a little bit of fresh parsley, gives it that fresh pop of color. All right,
let’s pick the big one, okay here we go. Look at that and that butter also makes
the most amazing dipping sauce for this chicken and it keeps the inside super
moist and flavorful. YUM! Take a look inside – that’s what I’m talking about.
Okay, let’s have a bite, let’s do this, a little bit of extra
butter. Oh I forgot the lemon! So serve these with some fresh lemon wedges and
just squeeze it over the top. Just that little bit of lemon juice makes these
taste over-the-top amazing. Okay, of course we have to do another
taste test. All right, mmm-hmm! That’s more like it.
This is perfect for just an easy weeknight meal or to serve at a party.
This is delicious. You can really taste that pop of lemon flavor and that
flavored butter inside, I am telling you it’s so good and memorable. Make this and
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