Chicken Kiev Delight
Ingredients
- 4 boneless skinless chicken breast fillets (preferably minute fillets)
- 475ml/2 cups all-purpose flour
- 250g/2 cups panko breadcrumbs
- 115g/4 oz unsalted butter, softened (for frying, about 25g/0.88 oz and the rest for serving)
- 2 large eggs
- 125ml/½ cup oil for frying (such as vegetable or canola oil)
- 10g/2 tsp Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Fresh dill, chopped (for garnish)
- 3 cloves garlic, minced (for serving)
Instructions
1. Prep the filling by blending the softened butter garlic parsley dill salt and black pepper in a bowl until smooth
2. Lay the chicken breasts out and slice a horizontal cut into each to form a pocket Fill each pocket with the butter mixture dividing it evenly between the four breasts
3. Set up three bowls with flour beaten eggs and panko breadcrumbs Dip each stuffed chicken breast into the flour then the eggs and finally the breadcrumbs pressing the crumbs into place
4. Heat oil in a big frying pan over medium-high heat Cook the chicken for 5-6 minutes per side until golden and fully done
5. Take the chicken out of the pan and set it on paper towels to drain off extra oil Serve warm and dig in
Tools
- frying pan
- paper towels
- cutting board
- knife
- bowl
- whisk
- measuring cups
- measuring spoons
- utensils
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.