How to Make Chicken Kiev

Chicken Kiev already solves one of the biggest problems with frying chicken breasts: Cook them too long, and they tend to dry out.

Some enterprising 19th century chef smartly stuffed that breast with butter and herbs—and voila! It's such a good method that people have been using it for years, and there's no reason to stop!

But we found a smart way to solve another sticky problem: dredging.

When making breaded chicken, you typically dip the meat in an egg mixture, and then roll it in flour, panko, or another breading. But, of course, the egg drips everywhere and it makes a terrible mess. For this recipe, we use mayonnaise in place of the egg wash. The mayo doesn't drip at all, and the breading sticks wonderfully well to it—better, in fact! Once it's cooked, you wouldn't know it was done any differently, but the cleanup is so much easier.

More Chicken Dinner Ideas: Our best Chicken Pot Pie | Viral Marry Me Chicken | Crock Pot Chicken and Dumplings