Chicken Kiev

By charlotteh371

Ingredients

• for the filling:
• Combine, chill:
• 1 stick unsalted butter, softened
• 1 tsp minced fresh rosemary, thyme, or chives
• 1 tsp garlic, minced
• minced zest of 1 lemon
• juice of 1/2 a lemon
• salt and pepper to taste
• For the chicken -
• pound and season, roll:
• 4 boneless, skinless chicken breast halves (5-6oz each)
• salt and pepper
• Coat in: fry:
• 2 cups panko crumbs
• 1/4 cup all purpose flour
• 2 eggs, lightly beaten with 1 tbsp. water
• salt and pepper to taste
• 1/2 cup vege oil

Preparation

Step 1

combine all filling ingredients in a bowl. transfer to a sheet of plastic wrap and spread into a 4" square. fold plastic around butter and chill. pound chicken using a meat mallet or other heavy object. flatten to about 1/4" thick, then transfer to a sheet of parchment or wax paper. repeat with remaining chicken; season with salt and pepper.

cut chilled butter into four equal sticks. place a stick on a chicken breast and roll, completely enclosing the butter, shaping meat around any holes. continue rolling remaining butter and chicken.

place panko, flour, and beaten eggs into three shallow dishes; season each with salt and pepper.

coat each rolled chicken breast first in flour, then in eggs and panko. transfer to a rack set over a baking sheet; chill at least 1 hour for crumbs to set. preheat oven to 400. heat oil in a nonstick saute pan over med-high until it starts to shimmer.

fry chicken, turning often until crisp and golden all around, about 5mins total. transfer kiev back to the rack and finish in the oven until cooked through, about 12 mins.