Chicken Kiev
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Cream Cheese2 tbsps
Dill (chopped fresh)1 tsp
Paprika (smoked)2 cloves
Garlic (minced)2 cups
All-Purpose Flour2 cups
Panko Bread CrumbsDirections:
1
For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined
2
Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure
3
Place it in the freezer until completely solid, at least 3 hours
4
Divide the chicken into four 8-ounce patties
5
Remove the log of compound butter from the freezer and place it in the center of the chicken
6
Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape
7
For the breading: Preheat the oven to 350 degrees F
8
Place a rack on top of a baking sheet
9
Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko
10
Season each with 2 tablespoons salt and 1 tablespoon pepper
11
Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs
12
Pass the chicken back through the egg and then finally in the panko for a second coating
13
Place on the prepared rack
14
Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F
15
Fry the chicken until golden brown, 2 to 3 minutes per side
16
Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes
17
Let the chicken rest for 1 to 2 minutes before serving