Chicken Kiev

By S. Danford

Ingredients

• 8 T unsalted butter
• 1 T fresh parsley, chopped
• 1 T fresh chives, chopped
• 1 t dried tarragon
• 1 t dried thyme
• pinch, cayenne pepper
• 2 t freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 4 boneless, skinlees chicken breasts
• 1 cup flour
• 1/2 cup heavy cream
• 1 1/2 cups bread crumbs
• Vegetable oil, for frying

Preparation

Step 1

Combine butter, parsley, chives, tarragon, thyme, cayenne pepper, lemon juice, salt and pepper in a bowl then dump onto a piece of waxed paper and roll into a small log. Refrigerate until firm or freeze if not using immediately. When firm, cut into 8 slices and keep refrigerated until ready to assemble.

Using a paring knife, cut a small pocket into the flesh of each chicken breast, being careful not to penetrate the sides of the meat. Insert 2 slices of the herbed butter into the pocket and using your fingers, press the cut flesh together to seal. Season with salt and pepper. Refrigerate overnight or at least 2 hours.

Place the flour, cream, and bread crumbs each in a shallow dish. Dip the chicken breasts first in the flour, then the cream, then thoroughly coat with the bread crumbs. Place on a rack over a baking sheet and refrigerate for another two hours.

When ready to cook, remove the chicken breasts from the refrigerator and preheat the oven to 350. Heat vegetable oil in a skillet over medium high heat and place breasts, sealed side down, and brown. Transfer to a baking pan and bake in preheated oven for 18-20 minutes.

Remove from oven and let rest for 10 minutes before serving.