- 2 lbs Chicken breast, boneless and skinless
- To taste Salt
- To taste Black pepper, freshly ground
- 3 cloves Garlic , minced
- 3 tbsp Parsley , chopped
- 2 tbsp Thyme , chopped
- 3 tbsp Basil , chiffonade
- ½ cup Butter, room temperature
- ½ cup All-purpose flour
- 2 cups Breadcrumbs , preferably Panko
- 2 Egg , beaten
- 4 tbsp Olive oil , extra virgin
- 1 cup White wine , dry
- For garnish Lemon , wedges
- Preheat an oven to 150°C / 300°F. Place each chicken breast between pieces of plastic wrap. Using a mallet or rolling pin, pound and flatten each breast. Make the breasts as thin as possible, but try not to tear them. (.25 cm / ¼ inch is a good thickness to aim for).
- With the “smooth” side of the breasts down, season chicken with salt and black pepper. In a small bowl, combine garlic, parsley, thyme and basil. Sprinkle each breast, evenly, with herb mixture.
- Shape each tablespoon of butter into a cylinder, and place in the center of the breasts. The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking.
- Dredge the breasts in flour, dusting off excess. Dip breasts in egg mixture, then evenly coat them with breadcrumbs. Place coated chicken breasts in refrigerator for at least 30 minutes so they can firm up.
- Take breasts out of the refrigerator about 30 minutes before you are ready to brown them. In a large skillet, heat olive oil over medium heat. Working in batches, place the Kievs in the skillet and brown nicely on all sides. The browning should take approximately 15 minutes.
- Place the Kievs in preheated oven. Cook until chicken reaches an internal temperature of 75°C / 165°F.
- To the skillet, add wine and scrape any particles from bottom of pan into the wine. Reduce the sauce until it is brown and shimmering. Plate the Kievs and pour the sauce over them. Serve with lemon wedges.
- You may want to use toothpicks to keep the Kievs intact
- If some of the Kievs release their butter, that is fine – it happens
- Add a small amount of additional butter to sauce, if desired
- Add lemon juice at the end of sauce mixture, if you want to brighten the flavor