Chicken Kiev

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 3 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups all-purpose flour
• 4 large eggs
• 2 cups breadcrumbs (preferably panko)
• Vegetable oil for frying

Steps

1. 1 Preheat oven to 375°F.
2. 2 Mix softened cream cheese with parsley, garlic, salt, and pepper.
3. 3 Flatten each chicken breast and stuff with a tablespoon of the cheese mixture.
4. 4 Roll each breast tightly and secure with toothpicks.
5. 5 Prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
6. 6 Coat each chicken breast in flour, dip in egg, then coat with breadcrumbs.
7. 7 Heat oil in an oven-safe skillet over medium heat and sear each breast until golden.
8. 8 Transfer skillet to the oven and bake for 20-25 minutes or until cooked through.
9. 9 Remove toothpicks before serving with lemon wedges.

Equipment

• Skillet
• Baking sheet
• Toothpicks

Variations

• Add a dash of paprika to the breadcrumbs for extra flavor.
• Use feta cheese instead of cream cheese for a tangy twist.

Substitutions

• If you don't have panko breadcrumbs, use regular breadcrumbs.
• Substitute vegetable oil with butter for a richer flavor.

Pairings

• Pairs well with a light white wine like Chardonnay.
• A crisp lager also complements the flavors nicely.

Nutrition

Tips

• Make sure the chicken is completely cool before stuffing to prevent the filling from melting.
• For extra crispiness, chill the coated chicken in the fridge for 30 minutes before frying.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of roasted vegetables or garlic mashed potatoes.
• A fresh green salad complements this dish perfectly.

FAQ