Thin chicken breasts stuffed with compound butter and covered in a light Panko breading, this Chicken Kiev is an easy dinner the whole family will enjoy!
In a mixing bowl, mix together butter, dried parsley, tarragon and garlic powder.
Transfer the butter mixture onto plastic wrap or parchment paper, roll into log, securing tightly with cooking twine or rubber bands.
Place butter in the freezer for at least 30 minutes, or until solid.
Place 1 chicken breast between 2 pieces of plastic wrap, pound chicken flat to ¼ inch thick.
Season chicken with salt and pepper. Repeat with other breasts.
Cut butter mixture into 4 equal pieces.
Place 1 chicken breast on a new piece of plastic wrap.
Add 1 piece of butter mixture to center of each chicken breast, fold in ends and roll into log, be sure to completely enclose butter mixture, rolling very tightly..
Preheat oven to 375 degrees. Coat a baking dish with cooking spray.
Add eggs and water to the bowl and whisk to combine.
Add Panko bread crumbs to large flat bowl or pie plate.
Dip chicken breasts in egg mixture then immediately into bread crumbs.
Place chicken, seam side down, in prepared baking dish.
Bake uncovered 30-35 minutes or until chicken reaches an internal temperature of 165.
Remove and serve immediately.
If you've tried this recipe, come back and let us know how it was!