version of the classic chicken Kiev. It's a chicken breast, stuffed with a lemon

garlic herb butter so it's crisp on the outside and so juicy inside. Start by

making the flavored butter in a medium bow.l Combine 6 Tbsp ,of softened

unsalted butter 1 minced garlic clove, a Tbsp of fresh lemon juice, 2

Tbsp of chopped fresh parsley, 1/2 a tsp of salt and half a tsp

of black pepper. Use a fork to mash that together for a couple of minutes or just

until the lemon juice is incorporated into the butter. You'll need 3 large

chicken breasts. Cut each one in half lengthwise keeping both halves equal in

size and thickness. Now carefully cut a pocket into the side of each chicken

breast as deep and wide as you can go without cutting through the chicken

breast, about a 2 inch by 3 inch pocket.

Stuff each half with about a Tbsp of Kiev butter then close the pocket and

push over the top of the chicken breast. To disperse the butte,r pinch the

openings to seal. Here's a great tip if you accidentally cut through the pocket.

Cut a very thin slice of chicken breast meat right next to the hole and fold the

meat over onto the hole. This will seal it and keep the butter from oozing out.

while it's sauteing. Once the chicken breasts are all stuffed and ready to go,

season with salt and pepper, carefully flip them over and season the second

side. You'll need to prepare your breading stations. On the first large

plate you'll need 1/2 a cup of flour, in the second large bowl add two large eggs

and beat them together well with a fork and in the third large plate add two

cups of Panko breadcrumbs. First dredge each piece of chicken in the flour,

dusting off the excess then dip into the eggs, making sure to get a good egg

coating and allow any excess egg to drip off before transferring it to the

breadcrumb plate. Generously bread both sides of the stuffed chicken and

transfer to a platter. Once all of the chicken is breaded, we're ready to cook

it. Place a large deep, heavy bottomed pan over medium heat and add a quarter inch

of oil. Once your oil is hot enough for frying or about 350˚F,

add your breaded chicken in a single layer, saute four minutes per side or

until golden brown and if they're browning too quickly reduce the heat.

Transfer the chicken to a paper towel-lined plate and repeat with

cooking the second batch. I am excited! Time for the taste test and a secret

that I picked up on a long time ago, any time you fry something, sprinkle a little

bit of salt on it just as soon as it's done then it makes the flavors just come

alive and then I'd love to garnish it with a little bit of fresh parsley, gives

it that fresh pop of color. All right, let's pick the big one, okay here we go.

Look at that and that butter also makes the most amazing dipping sauce for this

chicken and it keeps the inside super moist and flavorful. YUM! Take a look

inside - that's what I'm talking about. Okay, let's have a bite,

let's do this, a little bit of extra butter. Oh I forgot the lemon! So serve

these with some fresh lemon wedges and just squeeze it over the top. Just that

little bit of lemon juice makes these taste over-the-top amazing.

Okay, of course we have to do another taste test. All right,

mmm-hmm! That's more like it. This is perfect for just an easy

weeknight meal or to serve at a party. This is delicious. You can really taste

that pop of lemon flavor and that flavored butter inside, I am telling you

it's so good and memorable. Make this and you'll get recipe requests. If you enjoyed

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Channel and we'll see you later. This is so quick and easy, if you guys want more

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