Oven-Baked Chicken Kiev

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, mix the softened butter, chopped parsley, minced garlic, and the smaller portions of salt and pepper until well combined.

   Ca. 3 min.

2. 2

   Divide the herb butter into four equal portions and shape each into a small log. Place on a parchment-lined plate and freeze for at least 30 minutes until firm.

   Ca. 2 min.

   Kokkens note: A firm, frozen butter log is key to preventing leaks during baking.

3. 3

   While the butter freezes, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Ca. 5 min.

4. 4

   Place a chicken breast between two sheets of plastic wrap and use a meat mallet to pound it to an even thickness of about 0.5 cm (1/4 inch). Repeat for all breasts.

   Ca. 8 min.

   Kokkens note: Be careful not to pound too hard and create holes in the chicken.

5. 5

   Lightly season both sides of each flattened chicken breast with the remaining salt and pepper.

   Ca. 1 min.

6. 6

   Place one frozen butter log onto the center of a chicken breast. Fold in the shorter sides first, then tightly roll the chicken from a long side to completely enclose the butter.

   Ca. 4 min.

   Kokkens note: If the chicken doesn't stay sealed, you can secure the seam with a toothpick.

7. 7

   Arrange three shallow dishes for the breading: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

   Ca. 2 min.

8. 8

   Dredge a chicken roll in flour, then dip it in the egg, and finally press it firmly into the panko to coat all sides.

   Ca. 3 min.

   Kokkens note: Use one hand for the dry ingredients (flour, panko) and the other for the wet (egg) to keep your fingers from getting clumpy.

9. 9

   Place the breaded chicken roll seam-side down on the prepared baking sheet and repeat with the remaining chicken.

   Ca. 2 min.

10. 10

    Drizzle the olive oil over the tops of the chicken. Bake for 25-30 minutes, until the chicken is cooked through and the crust is golden brown.

    Ca. 25 min.

    Kokkens note: The internal temperature of the chicken should reach 74°C (165°F).

11. 11

    Let the chicken rest on the baking sheet for 5 minutes before serving. Remember to remove any toothpicks before cutting.

    Kokkens note: Resting allows the juices to redistribute and prevents the hot butter from gushing out immediately.