Chicken Kiev

🧂 Ingredients

• 6 tablespoons butter

  softened
• 1 teaspoon salt
• 1 teaspoon pepper

  to taste
• 1 teaspoon paprika
• 2 tablespoons fresh cilantro

  diced
• 2 cloves garlic

  minced
• 8 ounces boneless, skinless chicken breast

  butterflied and pounded
• 2 eggs
• 1 cup flour
• 2 cups bread crumbs
• ½ cup parmesan cheese
• 2 cups oil

Instructions

• 1 In a small bowl, combine butter, salt, pepper, paprika, cilantro, and garlic.
• 2 Season your chicken with salt and pepper to taste.
• 3 Beat your eggs in one bowl, add the flour to a second bowl, and the breadcrumbs
  to a third.
• 4 Spoon a dollop of the butter mixture in the center of your butterflied chicken
  breast and sprinkle parmesan all over.
• 5 Fold each side in on the center to create a small packet.
• 6 Wrap each chicken packet tightly in plastic wrap and refrigerate for 30 minutes.
• 7 Once chilled, remove the plastic wrap from the chicken and dredge each in the
  flour, then the egg, and finally in the bread crumbs.
• 8 Heat oil in a small saucepan over medium-high heat.
• 9 Once the oil is boiling hot, carefully place one chicken packet in to cook.
• 10 Remove once the crust is golden brown and the chicken is cooked through. Place
  on a paper towel-lined plate to absorb excess grease and cool for 5-10 minutes.
• 11 Serve with your favorite side dish, and enjoy!

Nutrition Info