Chicken Kiev

By LoriCaputo

Ingredients

• 6 tbs. butter
• 1 ½ tbs. minced fresh parsley
• 1 ½ tbs. minced fresh chives
• 1 tsp. dried tarragon
• ½ tsp. dried oregano
• ½ tsp. dried thyme
• Vegetable oil
• 3 whole chicken breasts, de-boned, skinned and split
• ¼ cup flour
• 1 egg, beaten
• ½ cup dry bread crumbs

Preparation

Step 1

Cut the butter into 6 pieces, shape each into a roll about ½ inch thick. Mix parsley, chives, tarragon, oregano, and thyme. Roll butter in herbs to coat evenly; freeze butter about 30 minutes.

Pour oil into a deep fryer and heat to 350 degrees. Flatten chicken by pounding lightly until ¼ inch thick. Place frozen butter roll in center of the flattened chicken piece and fold completely around the butter. Secure with a wooden pick. Repeat with remaining butter and chicken.

Roll each chicken piece in flour to coat, then dip in egg and roll in bread crumbs to coat. Fry until golden, about 5 minutes. Drain on paper towelling.