First, lay the chicken breasts out on a cutting board. Using a sharp knife, carefully butterfly each breast by cutting it horizontally through the middle, but leaving one long edge intact. This allows you to open the breast like a book, creating a pocket for the filling.
Open the breasts wide and in the center of each, place approximately 1 ½ tablespoons of butter, followed by 1 teaspoon of chopped parsley, a scant sprinkle of freshly minced garlic, and a generous sprinkle of lemon pepper seasoning. These layers of flavor will melt together while cooking.
Once filled, gently close the chicken breasts, pressing around the edges to seal in the filling. This step is important to prevent the butter from leaking out during cooking.
Now, set up your dredging station with three shallow pans. In the first pan, crack the eggs and beat them well. The second pan is for the panko breadcrumbs, and in the third, combine the flour and salt together, mixing thoroughly.
Heat a large skillet over medium heat and add enough oil to create about ¾ inch of depth. Wait for the oil to get hot enough; it should shimmer when ready.
Take each stuffed chicken breast and first dunk it into the flour mixture, shaking off any excess. Next, immerse it in the egg mixture, ensuring it’s fully coated. Finally, press it into the panko breadcrumbs to create a crispy crust. Repeat this for each piece of chicken.
Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Cook for around 4 to 5 minutes on each side, gently flipping them only once to avoid splattering oil. Look for that golden brown color that signals they’re ready to flip.
After cooking, remove the chicken from the skillet and let them rest on a paper towel-lined plate to absorb any excess oil. This ensures your Easy Chicken Kiev stays crispy while cooling.
Serve the chicken warm. As you cut into the chicken, be prepared for the glorious melt of butter and herbs to come spilling out. Enjoy every bite!
