Side Pannel
Homemade Chicken Kiev
Homemade Chicken Kiev
- Recipe Submitted by maryjosh on 12/26/2016
Ingredients List
- 4 chicken breasts, boneless, skinless
- 4 oz butter, softened
- a bunch of dill, minced
- 1 cup Panko breadcrumbs
- 100 grams flour
- 3 eggs
- 2 tablespoons milk
- salt, pepper
- neutral oil for frying
Directions
In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
Preheat the oven to 350 F.
Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Repeat the step and roll it in the breadcrumbs.
Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
Enjoy!
Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
Preheat the oven to 350 F.
Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Repeat the step and roll it in the breadcrumbs.
Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
Enjoy!
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