Low Sodium Herb Butter Chicken Kiev

Total time1 hr 30 min

Prep time35 min

Cook time25 min

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Ingredients

4 servings

For the herb butter

6 tbsp unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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3 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh chives, finely chopped
1 tbsp fresh thyme leaves
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chicken

4 boneless, skinless chicken breasts (about 7–8 oz each)
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the breading

½ cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For cooking

3 tbsp neutral oil (such as sunflower oil or avocado oil)

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Make the herb butter: In a small bowl, mash together the softened butter, parsley, chives, thyme, and 1/2 tsp salt with a fork until the herbs are evenly distributed throughout the butter. Scrape the mixture onto a sheet of plastic wrap, roll it into a log about 1 inch in diameter, and twist the ends to seal. Refrigerate for at least 30 minutes, until firm.
2
Butterfly each chicken breast: Place one breast flat on a cutting board and, holding your knife parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Lay a sheet of plastic wrap over the opened breast and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts.

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