Chicken Kiev

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 tablespoons unsalted butter, room temperature
• 1 teaspoon dried parsley
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt, plus extra for seasoning chicken
• 1/4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
• 4 boneless skinless chicken breast halves
• 2 large whole eggs, beaten with 1 teaspoon water
• 2 cups japanese-style bread crumbs, plus
• 1/4 cup japanese-style bread crumbs, for filling (panko)
• vegetable oil, for frying

Recipe

• 1 combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• 2 place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. squirt chicken lightly with water and squirt the top of the plastic wrap as well. pound to no less than 1/8-inch thickness. season each piece of chicken with salt and pepper.
• 3 lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. repeat with each breast. place chicken in refrigerator for 2 hours, or up to overnight.
• 4 place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• 5 heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees f.
• 6 dip each breast in the egg mixture and then roll in the bread crumbs. gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees f. remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.