Chicken Kiev. In a mixing bowl, beat eggs with water until fluffy. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Season chicken breasts with salt and pepper.

Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. You can have Chicken Kiev using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken Kiev

Prepare of boneless, skinless chicken breasts , , pounded to a even 1/4 inch thickness.
You need of large eggs, beaten with 1tablespoon water, this is gour egg wash.
You need of all-purpose flour, seasoned with 1/2 teaspoon of salt and 1/2 teaspoon pepper.
It's of Italian seasoned dry breadcrumbs mixed with 1/2 cup panko breadcrumbs.
It's of olive oil.
It's of COMPOUND BUTTER FILLING.
Prepare of unsalted butter, at room temperature.
You need of fresh lime juice.
You need of fresh lemon juice.
It's of garlic cloves.
It's of chopped shallot.
You need of grated romano cheese.
Prepare of grated extra sharp cheddar cheese.
Prepare of pepper and salt to taste.
You need of cajun seasoning.
Prepare of sour cream.
It's of fresh basil.

Chicken Kiev, sometimes chicken Kyiv, or just Kiev (Ukrainian: котлета по-київськи, kotleta po-kyivsky, Russian: котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kyiv-style"), is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Chicken Kiev is a super delicious dish made from the tenderized chicken breast; stuffed with compound butter, made with garlic and parsley; and then rolled and breaded (with a flour egg mixture and seasoned breadcrumbs). Once ready, it's either fried (it can be deep-fried), baked, or seared on a pan and finished in the oven.. In a small bowl, combine the butter, chives and garlic.

Chicken Kiev step by step

MAKE COMPOUND BUTTER.
Combine all butter ingredients in a food processor or blender until smooth..
Place butter mixture in a log shape on parchment paper and chill until hard.
PREPARE CHICKEN. Preheat oven to 350. Line a baking pan with foil, place rack in the baking pan, spray rack with non stick baking spray..
Have pounded chicken breasts flat on work surface.
Unwrap and cut compound butter to have a good size piece in center of pounded chicken breast.
Wrap chicken around butter to seal in using toothpicks to secure.
Prepare coating for chicken. Have a.plate with seasoned flour on it, a bowl.with eggs whisked with water, and another plate with the seasoned and panko breadcrumbs. Dip chicken first in flour to coat, then in egg, and last in breadcrumbs.
Chill at least 30 minutes.
Heat the olive oil in a large saute pan and brown chicken all over, about 5 to 8 minutes.
Place browned chicken on rack, seam side up In.prepared pan..
Bake about 15 to 20 minutes until chicken is cooked through. Serve with extra melted compound butter, there will be extra left. Serve with angel.hair pasta, or steamed rice or mashed potatoes and your favorite green vegetable or a salad!.

Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. "Chicken Kiev is a classic dish and this combination of pan-fried, breaded, thinly pounded boneless chicken and herbed butter is wonderful with mashed potatoes and green beans.