Zutaten für Fresh Chicken Kiev
- Boneless Skinless Chicken Breasts
- 1/2 cup (1 stick) unsalted butter, softened
- White Pepper
- Onion
- White Wine
- 2 cloves garlic, minced
- Parsley
- Basil
- Oregano
- 2 large eggs
- 2 tablespoons milk
- Seasoned Bread Crumbs
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Zubereitung von Fresh Chicken Kiev
- **Prepare the Herb Butter:** In a food processor or blender, combine 1/2 cup (1 stick) softened unsalted butter, 1/4 cup finely chopped fresh parsley, 2 cloves garlic (minced), 1 tablespoon lemon zest, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy.
- **Shape the Butter:** Transfer the herb butter to a sheet of plastic wrap. Shape it into a log, about 1 inch in diameter. Wrap tightly and freeze for at least 15 minutes to firm up.
- **Prepare the Chicken:** Gently pound 4 boneless, skinless chicken breasts to 1/4-inch thickness using a meat mallet or rolling pin. Pat them dry with paper towels.
- **Assemble the Kiev:** Cut the frozen herb butter log into 4 equal pieces. Place one piece of butter in the center of each chicken breast.
- **Roll and Seal:** Fold the chicken breast over the butter, tucking in the sides to completely enclose the filling. Pinch the edges firmly to seal.
- **Bread the Chicken:** In a shallow dish, whisk together 2 large eggs and 2 tablespoons of milk. In a separate shallow dish, place 1 1/2 cups of breadcrumbs. Dip each chicken breast in the egg mixture, then dredge in the breadcrumbs, ensuring it's fully coated.
- **Bake:** Place the breaded chicken breasts on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- **Serve:** Let the Chicken Kiev rest for 5 minutes before serving. Enjoy with your favorite sides, such as rice pilaf or roasted potatoes.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
8g
Fat
159g
Carbs
7g
