***Chicken Kiev

By CheeseDiva

When was the last time you had Chicken Kiev? We thought we were so cool in the 70’s when we made this or Chicken Cordon Bleu... this is still good.

Ingredients

• 1 cube butter
• 1 tbsp. fresh chopped chives
• 2 tbsp. fresh chopped parsley
• 1 tbsp. sherry
• 4 boneless, skinless chicken breasts pounded to 1/4"
• Flour for dredging
• 2-3 beaten eggs
• Panko bread crumbs for dredging

Preparation

Step 1

Mix butter with chives, parsley and sherry.
2
Roll into 4 balls. Chill until firm.
3
Place butter in center of chicken breast and wrap securely around butter ball - use toothpicks if necessary.
4
Chill 2 hours or overnight.
5
Dredge chicken in flour then dip in beaten egg; dredge in Panko bread crumbs, pressing into flesh.
6
Saute in oil until medium browned and cooked through. About 4-5 minutes per side.
7
Drain 4-5 minutes before serving.