Chicken Kyiv with Garlic-Dill Butter & Mashed Potatoes

Name: Chicken Kyiv with Garlic-Dill Butter & Mashed Potatoes
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Russian & Ukrainian
Ingredients: 4 boneless chicken breasts (2 lb); 7 tbsp butter, softened; ¼ cup chopped dill; 2 tbsp chopped parsley; 3 garlic cloves, finely grated; 1 lemon, zested, plus wedges; 2 eggs; 1 cup panko breadcrumbs; 1½ lb russet potatoes; ½ cup milk; ⅓ cup flour; 3 tbsp oil; 1 tsp salt; ½ tsp pepper

DinnerRussian & Ukrainian90 minServes 4870 kcal64 g protein

Photo: Bev Sykes from Davis, CA, USA · CC BY 2.0 · source

Crisp, golden breaded chicken breasts that burst with molten garlic, lemon and dill butter when you cut in, with creamy mashed potatoes to catch every drop.

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Ingredients

4 boneless chicken breasts (2 lb)
7 tbsp butter, softened
¼ cup chopped dill
2 tbsp chopped parsley
3 garlic cloves, finely grated
1 lemon, zested, plus wedges
2 eggs
1 cup panko breadcrumbs
1½ lb russet potatoes
½ cup milk

From your pantry: ⅓ cup flour, 3 tbsp oil, 1 tsp salt, ½ tsp pepper.

Instructions

Mash 6 tbsp butter with the dill, parsley, garlic, lemon zest and a pinch of salt. Shape into 4 small logs on plastic wrap and freeze until firm, about 20 minutes.
Cut a deep pocket into the thick side of each breast without cutting through. Tuck in a butter log and press the opening closed, folding the thin end over. Season, then coat in flour, beaten egg and panko, pressing well; dip in egg and panko a second time for a sealed crust. Chill 20 minutes.
Heat the oven to 400°F. Boil the potatoes in salted water until tender, 15 to 18 minutes, drain and mash with the last 1 tbsp butter, the warm milk and salt.
Heat the oil in an ovenproof skillet over medium-high and fry the chicken until golden, 2 to 3 minutes per side.
Transfer the skillet to the oven and bake until the chicken reaches 165°F inside, 18 to 22 minutes. Rest 5 minutes, then serve with the mash and lemon wedges.

Tip: Seal the pocket completely and double-coat the crumbs, otherwise the butter leaks out in the pan. Rest before cutting so the butter stays molten instead of flooding out all at once.