Chicken Kiev Recipe

In a medium bowl, mash together all the butter ingredients (butter, garlic, lemon juice, parsley, salt, pepper) with a fork until the lemon juice is incorporated. This may take a couple of minutes.

Using a sharp, slim knife, cut each chicken breast in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast, as deep and wide as possible without cutting through the meat (about a 2" wide x 3" long pocket).

Stuff each chicken breast pocket with 1 tablespoon of the prepared lemon-herb garlic butter. Close the pocket and gently press the top of the chicken breast to help disperse the butter. Pinch the opening to seal.

Season both sides of the stuffed chicken breasts with salt and pepper.

Set up three shallow plates or bowls for breading. Place 1/2 cup of flour in the first. Beat the 2 eggs in the second. Place the 2 cups of panko bread crumbs in the third.

Dredge each chicken breast first in the flour, shaking off any excess. Then, dip into the beaten eggs, ensuring a good coating all around, and let any excess egg drip off. Finally, press the chicken into the panko bread crumbs, coating evenly.

Transfer the breaded chicken breasts to a platter as you form the remaining chicken Kievs. Ensure they are not overlapping.

Add about 1/4 inch of olive oil (or canola oil) to a large, deep skillet and place over medium heat. Heat the oil until it reaches 350°F (175°C), or until a bread crumb dropped in sizzles immediately.

Carefully add the breaded chicken breasts to the hot oil in a single layer. Fry for approximately 4 minutes per side, until golden brown and cooked through. If the chicken browns too quickly, reduce the heat. The internal temperature should reach 165°F (74°C) on an instant-read thermometer.

If necessary, repeat the frying process with a second batch, ensuring not to overcrowd the skillet.

Season the hot, fried chicken kiev with a sprinkle of salt. Garnish with fresh parsley and squeeze fresh lemon wedges over the top before serving. Be cautious of the hot butter that may spurt out when cutting into the chicken.