Chicken Kiev

Name: Chicken Kiev
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 tbsp (1/2 stick) unsalted butter, at room temperature; 3 tbsp fresh dill, chopped; 2 tbsp fresh chives, chopped; Kosher salt ground black pepper, freshly; 4 boneless, skinless chicken breasts (about 10 ounces each); 3 tbsp mayonnaise; 1.5 cup Panko Breadcrumbs; 0.5 cup canola oil, if needed, plus more; Lemon Wedges, for serving; Green salad, for serving

One smart trick makes this breaded chicken classic a ton less messy!

Brooke1999

Prep10 min

Total10 min

Servings4

Difficultyhard

Entrees

Ingredients

4 tbsp(1/2 stick) unsalted butter, at room temperature
3 tbspfresh dill, chopped
2 tbspfresh chives, chopped
Kosher salt ground black pepper, freshly
4boneless, skinless chicken breasts (about 10 ounces each)
3 tbspmayonnaise
1.5 cupPanko Breadcrumbs
0.5 cupcanola oil, if needed, plus more
Lemon Wedges, for serving
Green salad, for serving

Instructions

1
Preheat oven to 350ºF. Combine butter, dill, and chives in a bowl. Season with salt and pepper.
2
Using a paring knife, carefully slice a pocket in the side of each chicken breast. Insert butter into pocket, dividing evenly. Rub mayonnaise on all sides of the chicken with a pastry brush or back of a spoon, dividing evenly. Place panko in a bowl and season with salt and pepper. Working with one piece of chicken at a time, coat chicken in panko.
3
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken, in two batches, adding more oil between batches, if needed, until golden brown on both sides, 3 to 4 minutes per side. Return all the chicken to the skillet, and transfer to the oven. Bake until cooked through, 10 to 15 minutes. Serve chicken with a green salad and lemon wedges alongside.