Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
This traditional breaded chicken Kiev recipe is the perfect dish for a family dinner. Even picky eaters will love it!
1 stick unsalted butter
2 garlic cloves, chopped
2 tablespoons chopped fresh herb mixture (chives, oregano, basil and rosemary), plus more for garnish
4 chicken breasts, 1/4-inch thick
1 tablespoon milk
Combine the butter, garlic and herbs in a medium bowl and mix with a fork to blend. Use fork to shape mixture onto a log shape on a sheet of plastic wrap. Roll the plastic wrap tightly around the butter and refrigerate for at least on hour or until hardened.
Pre-heat oven to 450° F and line a baking sheet with parchment paper.
Cut 1/4 of the butter log and set aside. Divide the remaining butter into thin slices.
Season chicken breasts with salt. On a work surface, place two pieces of butter about 1-inch from the bottom edge of a chicken breast and roll chicken up around the butter as tightly as you can, placing the seam side down on the work surface.
Whisk eggs and milk in a bowl until combined. Use another bowl for flour and a separate one for Panko bread crumbs.
Carefully dredge chicken breast through flour and shake off excess. Dip chicken into egg mixture, then roll in breadcrumbs, making sure to keep the chicken rolled around the butter.
Place chicken seam side down on the baking sheet, spray with oil and repeat with remaining chicken breasts. Refrigerate for 20 minutes.
Bake chicken for 20 minutes, then broil for an additional 3 minutes.
Melt remaining butter and use it to top chicken. Garnish with fresh herbs.