Homemade Chicken Kiev

• Meat

  • 4 Chicken breasts, skinless boneless

• Produce

  • 1 bunch Dill

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 100 g Flour
  • 1 Salt

• Oils & Vinegars

  • 1 Neutral oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 4 oz Butter
  • 2 tbsp Milk

Found on lavenderandmacarons.com

Description

Ingredients

• 4 chicken breasts, boneless, skinless
• 4 oz butter, softened
• a bunch of dill, minced
• 1 cup Panko breadcrumbs
• 100 grams flour
• 3 eggs
• 2 tablespoons milk
• salt, pepper
• neutral oil for frying

Directions

• In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
• Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛ thick.
• Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
• Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
• Preheat the oven to 350 F.
• Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
• Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Repeat the step and roll it in the breadcrumbs.
• Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
• Enjoy!