Chicken Kiev
Lemon Garlic Butter
  1. Instructions
  2. In a medium bowl, mash together the lemon garlic butter ingredients with a fork, until the lemon juice is completely mixed in.
  3. Using a sharp slim knife, butterfly the chicken breasts in half lengthwise. Pound chicken flat. Place ½ of the lemon garlic butter one each breast, then fold and seal back the chicken, completely covering the butter mixture. Secure with toothpicks or tie with string.
  4. Season both sides of chicken breast with the lemon pepper. Dredge each chicken breast in flour, dusting off excess. Dip the chicken in the egg, covering completely. Dip into the panko crumbs and shake off excess.
  5. Add 1/3″ of oil to a deep skillet and place over medium heat. Fry until golden brown, 4 to 6 minutes per side. Drain on paper towels.
  6. Sprinkle the chicken with the remaining lemon juice.