Mexican Style Chicken Kiev
Add a bold twist to a classic favorite with this Mexican Style Chicken Kiev! Juicy chicken breasts are stuffed with a zesty filling of creamy butter, fresh cilantro, fiery jalapeño, minced garlic, tangy lime juice, and gooey shredded Mexican cheese. The chicken is then coated in a crispy spiced breadcrumb crust seasoned with cumin and smoked paprika, fried to golden perfection, and finished in the oven for tender, flavorful results. This dish strikes the perfect balance between comfort and spice, making it an irresistible star at dinner. Serve with lime wedges, rice, or a crisp salad for a vibrant Mexican-inspired meal that will wow your taste buds.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 tablespoons Unsalted butter
- 2 tablespoons Fresh cilantro, chopped
- 2 Garlic cloves, minced
- 1 Jalapeño, finely diced
- 1 cup Shredded Mexican blend cheese
- 1 tablespoon Lime juice
- 1 cup All-purpose flour
- 2 Eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil for frying
Instructions
Prepare the filling: In a bowl, mix softened butter, cilantro, minced garlic, diced jalapeño, shredded Mexican cheese, and lime juice until well combined. Form the mixture into 4 equal logs and chill in the freezer for 15 minutes to firm up.
Prep the chicken: Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Place one butter log inside each pocket and press to seal.
Set up your dredging station: Place the flour in one shallow bowl. In a second shallow bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs with ground cumin, smoked paprika, salt, and black pepper.
Coat the chicken: Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the seasoned panko breadcrumbs, ensuring it is fully covered.
Chill the chicken: Place the coated chicken breasts on a plate and refrigerate for 15 minutes. This helps the breading adhere during frying.
Start frying: Heat 2 cups of vegetable oil in a large skillet over medium heat. Once the oil reaches 350°F (175°C), carefully lower the chicken into the skillet. Fry for 3–4 minutes per side, or until golden brown.
Finish in the oven: Preheat your oven to 375°F (190°C). Transfer the fried chicken breasts to a baking dish and bake for an additional 12–15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serve immediately: Allow the chicken to rest for 5 minutes before serving. Serve with a side of lime wedges, rice, or a fresh salad to enjoy the full Mexican-inspired experience!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 654 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.
