Baked Chicken Kiev

🛒 Ingredients

• Boneless, Skinless Chicken Breast 200 g · 330 kcal
• Unsalted Butter, softened 30 g · 214 kcal
• Fresh Parsley, chopped 5 g · 2 kcal
• Garlic, minced 5 g · 7 kcal
• All-Purpose Flour 15 g · 54 kcal
• Large Egg, beaten 50 g · 78 kcal
• Panko Breadcrumbs 40 g · 150 kcal

👨‍🍳 Instructions

1. In a small bowl, combine softened butter with minced garlic and chopped fresh parsley; mix well. Roll the butter mixture into a small log or ball and chill in the freezer for 10-15 minutes until firm.
2. Pat the chicken breast dry with paper towels. Place it between two sheets of plastic wrap and pound with a meat mallet until it's about 1/4 inch (0.6 cm) thick.
3. Place the firm butter log in the center of the pounded chicken. Fold the sides of the chicken over the butter, then roll it tightly to fully enclose the butter, ensuring there are no gaps.
4. Prepare a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Season the flour with a pinch of salt and pepper.
5. Dredge each chicken roll first in the seasoned flour, ensuring it's fully coated. Then dip it in the beaten egg, letting excess drip off, and finally coat generously with panko breadcrumbs, pressing gently to adhere.
6. Preheat your oven to 200°C (400°F). Place the breaded chicken kiev on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. An internal temperature of 74°C (165°F) should be reached.
8. Remove from oven and let rest for a few minutes before serving. This allows the juices to redistribute and the butter to slightly cool, preventing burns.