Chicken Kiev

By ezunich

Ingredients

• For Filling:
• 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 Chicken:
• 4 boneless, skinless chicken breast halves (5-6 oz. each)
• salt and pepper
• 2 cups panko crumbs
• 1/4 cup all-purpose flour
• 2 eggs, lightly beaten with 1 tbs water
• salt and pepper to taste

Details

Servings 4

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 inch 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, see Page 20. Transfer to a rack set over a baking sheet; chill at least I 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 5 minutes total. Transfer Kiev back to the rack and finish in the oven until cooked through, about 12 minutes. Serve with rice pilaf.