Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Olive oil, for grilling
Special equipment needed:
- Meat mallet
- Plastic wrap
- Kitchen twine
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a small bowl, mix together the softened butter, parsley, garlic, lemon zest, salt, and pepper until well combined.
4. Spoon the butter mixture onto the center of each chicken breast, then fold the chicken over the butter to create a pocket.
5. Use kitchen twine to tie each chicken breast closed.
6. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
7. Dredge each chicken breast in the flour, shaking off any excess.
8. Dip each chicken breast in the beaten eggs, then coat in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
9. Brush each chicken breast with olive oil.
10. Grill the chicken for 6-8 minutes per side, or until cooked through and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 520
Fat: 25g
Carbohydrates: 29g
Protein: 43g
Sodium: 610mg
Sugar: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the butter mixture.
- Fresh parsley can be substituted with other fresh herbs, such as thyme or rosemary.
- Regular breadcrumbs can be used instead of panko breadcrumbs.
Variations:
- Add grated Parmesan cheese to the panko breadcrumb mixture for extra flavor.
- Use garlic butter instead of plain butter for a stronger garlic flavor.
- Stuff the chicken breasts with other fillings, such as cheese or ham.
Tips and tricks:
- Make sure the butter mixture is at room temperature before spooning it onto the chicken breasts.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing and serving.
Storage instructions:
Leftover grilled chicken Kiev can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken Kiev sliced on a bed of rice or mashed potatoes, with a side of grilled vegetables.
Garnishes:
Garnish with additional chopped fresh parsley or lemon wedges.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Grilled vegetables, mashed potatoes, rice pilaf, or a green salad.
Troubleshooting advice:
- If the butter leaks out of the chicken while grilling, use kitchen twine to tie the chicken more tightly.
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Chicken Kiev is a dish that originated in Russia in the 19th century. It is typically made with chicken breast that is pounded thin, filled with butter and herbs, then breaded and fried.
Flavor profiles:
This dish has a savory, buttery flavor with hints of garlic and lemon.
Serving suggestions:
Serve the chicken Kiev hot, sliced on a bed of rice or mashed potatoes, with a side of grilled vegetables.
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Region: Ukrainian