Chicken Kiev Ole
Elevate your dinner game with Chicken Kiev Ole, a bold and flavorful twist on the classic dish! Juicy, tender chicken breasts are stuffed with a zesty compound butter infused with jalapeño, fresh cilantro, tangy lime zest, and aromatic spices like cumin and garlic. Each chicken roll is perfectly breaded with crunchy panko breadcrumbs and paprika, then golden-fried and baked to perfection. The result? A crisp exterior that gives way to a molten, spiced butter center bursting with Southwestern-inspired flavors. This show-stopping recipe is perfect for impressing guests or treating your family to something special. Serve it with a wedge of lime and a garnish of cilantro for an unforgettable meal! Keywords: Chicken Kiev Ole, stuffed chicken recipe, jalapeño butter, crispy breaded chicken, Southwestern dinner recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 8 tablespoons butter, unsalted
- 1 medium jalapeño, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon lime zest
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 pieces large eggs
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon paprika
- 2 cups vegetable oil, for frying
Instructions
In a mixing bowl, combine softened butter, jalapeño, cilantro, cumin, garlic powder, lime zest, salt, and black pepper. Mix thoroughly to form a compound butter.
Divide the compound butter into four portions and shape each into a small log. Wrap the logs in plastic wrap and refrigerate for 15-20 minutes until firm.
Pound each chicken breast to about 1/2-inch thickness using a meat mallet or rolling pin, ensuring they are even in size. Be careful not to tear the chicken.
Place one butter log in the center of each chicken breast. Fold in the sides, then tightly roll the chicken around the butter, creating a sealed pocket. Secure with toothpicks if needed.
Set up a breading station with three shallow bowls. Place flour in the first bowl, whisked eggs in the second, and panko breadcrumbs mixed with paprika in the third.
Dredge each chicken roll in flour, shaking off the excess. Dip in the egg wash, then coat thoroughly in the breadcrumb mixture. Press breadcrumbs gently to ensure they stick. Refrigerate for 15 minutes to help set the coating.
Preheat oven to 375°F (190°C).
In a heavy skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry each chicken roll until golden brown on all sides, about 3-4 minutes per side.
Transfer the browned chicken rolls to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove toothpicks, let rest for 5 minutes, and serve hot. Garnish with additional chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
