Chicken Kiev Recipe: Chef John's Garlic Butter Delight

Ingredients

• 2 cloves garlic, minced
• 1 pinch salt
• 2 tablespoons chopped fresh flat-leaf parsley
• 6 tablespoons unsalted butter
• 4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
• salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 eggs, beaten
• 2 cups panko bread crumbs
• 1 pinch cayenne pepper
• 2 cups vegetable oil for frying, or as needed

Instructions

1. Get all of your ingredients ready.
2. Use a mortar and pestle to grind garlic and a pinch of salt until it becomes a smooth paste. Add parsley and mix well. Incorporate the butter into the garlic mixture, using the pestle until fully combined. Wrap the butter mixture in plastic wrap and refrigerate for at least 15 minutes, or until cold.
3. Season the chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each breast.
4. Fold the narrower end of the chicken breast over the butter to create a secure pocket. Bring the sides of the chicken breast to the center, forming a round ball. The top should be smooth, and the bottom gathered. Wrap each chicken ball tightly in plastic wrap. Place them on a plate and chill in the freezer for about 30 minutes, or until the gathered bottoms hold their shape and are slightly firm.
5. In a shallow bowl, whisk together flour and 2 teaspoons of salt. In another shallow bowl, whisk the eggs. Pour the panko bread crumbs into a third bowl.
6. Take the chicken breast balls out of the plastic wrap. Gently press them into the flour mixture to coat, shaking off any excess flour. Dip them into the beaten eggs, then press them into the bread crumbs. Place the breaded chicken on a plate, cover with plastic wrap, and chill in the freezer until firm, about 15 minutes.
7. Heat oil in a deep-fryer or a large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. In batches, place the chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer the chicken to the prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
8. Bake in the preheated oven for 15 to 17 minutes, or until you can hear the butter start to sizzle on the baking sheet. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
9. Allow the chicken to rest for a few minutes before serving.

Nutrition

• Calories: 790 kcal
• Fat Content: 38 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 1656 mg
• Protein Content: 60 g
• Cholesterol Content: 268 mg
• Carbohydrate Content: 62 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g