Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko bread crumbs
Instructions
- Step 1: Butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket. Do not cut all the way through. Gently pound the chicken breasts to an even thickness of about 1/4 inch.
- Step 2: In a small bowl, combine softened butter, minced garlic, parsley, salt, and pepper. Mix well. Spread the garlic butter evenly over each chicken breast, then carefully fold the chicken breast in half to enclose the butter.
- Step 3: Place flour, beaten eggs, and panko bread crumbs in three separate shallow dishes. Dredge each chicken breast in flour, then dip in the egg, and finally coat thoroughly with panko bread crumbs.
- Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and cook for about 4-5 minutes per side, until golden brown and the chicken is cooked through (internal temperature of 165°F).
- Step 5: Remove the chicken from the skillet and let it rest for a few minutes before serving. Serve immediately.
Notes
- Store leftover Chicken Kyiv in the refrigerator for up to 3 days; the crispy breading will soften slightly upon reheating.
- For perfectly reheated Chicken Kyiv, air fry at 375°F for 5-7 minutes, achieving a crisp exterior without drying out the chicken.
- Serve your Chicken Kyiv with a vibrant lemon-parsley salad to cut through the richness of the garlic butter.
- To prevent the garlic butter from oozing out during cooking, ensure the chicken is completely sealed and the panko breading adheres firmly before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American