Dinner · 60 min · russian

Chicken Kiev

Russian flavors, weeknight effort. Chicken breasts meets butter in a 60-minute dinner worth keeping in rotation. The macros do the talking: 62g protein, 35g carbs, and 35g fat in every 713-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 Chicken breasts
• 1/2 cup Butter
• 4 cloves Garlic
• 1/4 cup Dill
• 1/2 cup All-purpose flour
• 2 Eggs
• 1 cup Breadcrumbs
• 2 tbsp Parsley

Steps

1. Mash the softened butter with minced garlic, dill, parsley, and salt; roll into a log and freeze solid — frozen butter is the secret to a molten center.
2. Butterfly each chicken breast and pound to an even quarter-inch; season both sides.
3. Place a chunk of the frozen herb butter in the center, fold the chicken around it, and roll into a tight parcel, tucking the ends.
4. Chill 20 minutes, then bread firmly: flour, beaten egg, breadcrumbs, pressing so the coating seals completely.
5. Fry in 350-degree oil 3 minutes per side until golden, then finish in a 375-degree oven 12 minutes.
6. Rest 5 minutes so the butter redistributes; cut open at the table for the full molten effect.

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