Air Fryer Chicken Kiev

In a mixing bowl, combine the softened butter, parsley, minced garlic, and 1 teaspoon of salt. Mix until thoroughly incorporated. (2 minutes)

Divide the herbed butter mixture into two equal portions. Shape each portion into a small ball. Place the butter balls on a baking sheet lined with parchment paper and freeze for 10 minutes, or until firm. (10 minutes)

Place the chicken breasts on a clean work surface. Season both sides generously with salt and freshly ground black pepper. (2 minutes)

Carefully place one chilled butter ball in the center of each chicken breast. Gently fold the chicken around the butter, creating a tightly sealed package. Ensure that the butter is completely enclosed to prevent leakage during cooking. (5 minutes)

Wrap each chicken breast tightly in plastic wrap, twisting the ends to secure. This helps maintain the shape and prevents butter from escaping. Place the wrapped chicken breasts on the baking sheet and freeze for 30 minutes. (30 minutes)

Preheat your air fryer to 400 degrees F (200 degrees C). (5 minutes)

Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, add the beaten egg. In the third dish, combine the panko bread crumbs and smoked paprika. (2 minutes)

Remove the chicken breasts from the freezer and unwrap them. Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, coat the chicken evenly with the panko bread crumb mixture, pressing gently to adhere. (5 minutes)

Carefully place the breaded chicken breasts into the air fryer basket, ensuring they are not overcrowded. Spray each breast generously with nonstick cooking spray. (2 minutes)

Air fry for 5 minutes. Then, open the air fryer and spray the chicken breasts with nonstick cooking spray again. Continue cooking until the chicken is cooked through, no longer pink inside, and the juices run clear when pierced with a fork, about 5 more minutes. An instant-read thermometer inserted into the thickest part of the chicken should register at least 165 degrees F (74 degrees C). (10 minutes)

Carefully transfer the cooked chicken Kiev to a cutting board. Let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (5 minutes)