Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
Special Equipment Needed:
- Large skillet
- Meat mallet
- Plastic wrap
- Kitchen twine
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In a separate bowl, mix together butter, garlic, parsley, dill, and chives.
5. Spread the herb butter mixture over each chicken breast, leaving a small border around the edges.
6. Roll up each chicken breast tightly and secure with kitchen twine.
7. Dip each chicken breast in the flour mixture, shaking off any excess.
8. Coat each chicken breast in panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
9. Heat olive oil in a large skillet over medium-high heat.
10. Add chicken breasts to the skillet and cook until golden brown on all sides, about 5 minutes per side.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
Serves 4
Nutritional information:
Calories per serving: 540
Fat: 32g
Carbohydrates: 24g
Protein: 40g
Sodium: 580mg
Sugar: 1g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for added flavor.
- Stuff the chicken breasts with ham and Swiss cheese for a classic Chicken Cordon Bleu variation.
- Use different herbs, such as rosemary or thyme, for a different flavor profile.
Tips and Tricks:
- Make sure the chicken breasts are an even thickness before rolling them up to ensure even cooking.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sliced chicken breasts on a bed of mashed potatoes or rice, garnished with fresh herbs.
Garnishes:
Fresh herbs, lemon wedges, or cherry tomatoes.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting Advice:
If the chicken breasts are not cooking evenly, use a meat thermometer to check the internal temperature of each breast and adjust the cooking time as needed.
Food Safety Advice:
Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
Food History:
Chicken Kiev is a classic Ukrainian dish that originated in the 18th century.
Flavor Profiles:
Savory, buttery, and herbaceous.
Serving Suggestions:
Serve hot and enjoy!
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Region: Russian