Reviews Add Rating & Review
Back to Fines Herbs Chicken Kiev All Reviews for Fines Herbs Chicken Kiev - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4 chicken-kiev-3966-d112594.jpg
Ingredients Ingredient Checklist 2 cups panko (coarse Japanese breadcrumbs) 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 small garlic clove, peeled 6 tablespoons unsalted butter, room temperature 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh chives 1/2 tablespoon finely chopped fresh tarragon 1/2 tablespoon finely chopped fresh chervil 4 boneless, skinless chicken breast halves (about 6 ounces each) 3 tablespoons all-purpose flour 1 large egg, lightly beaten Lemon wedges, for serving
Cook’s Notes For a make-ahead option, prepared chicken breasts can be frozen and cooked directly from the freezer. After coating with panko and before baking, freeze breasts in a single layer wrapped in plastic. To cook, arrange the chicken in a single layer on a rimmed baking sheet. Bake at 425 degrees until cooked through, about 30 minutes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4 chicken-kiev-3966-d112594.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 25 mins
Servings: 4
prep: 30 mins
total: 1 hr 25 mins
prep:
30 mins
total:
1 hr 25 mins
Servings: 4
4
chicken-kiev-3966-d112594.jpg
chicken-kiev-3966-d112594.jpg
Ingredients
Ingredients
- 2 cups panko (coarse Japanese breadcrumbs) 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 small garlic clove, peeled 6 tablespoons unsalted butter, room temperature 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh chives 1/2 tablespoon finely chopped fresh tarragon 1/2 tablespoon finely chopped fresh chervil 4 boneless, skinless chicken breast halves (about 6 ounces each) 3 tablespoons all-purpose flour 1 large egg, lightly beaten Lemon wedges, for serving
Directions
Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.
Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.
Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.
Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.
Cook’s Notes For a make-ahead option, prepared chicken breasts can be frozen and cooked directly from the freezer. After coating with panko and before baking, freeze breasts in a single layer wrapped in plastic. To cook, arrange the chicken in a single layer on a rimmed baking sheet. Bake at 425 degrees until cooked through, about 30 minutes.
Cook’s Notes
For a make-ahead option, prepared chicken breasts can be frozen and cooked directly from the freezer. After coating with panko and before baking, freeze breasts in a single layer wrapped in plastic. To cook, arrange the chicken in a single layer on a rimmed baking sheet. Bake at 425 degrees until cooked through, about 30 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fines Herbs Chicken Kiev
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fines Herbs Chicken Kiev
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
