Chicken Kiev

  1. Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl.
  2. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log.
  3. Wrap and freeze until firm, at least 3 hours and up to 3 days.
  4. Slice the frozen butter into 6 equal pieces.
  5. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet.
  6. Transfer to a clean piece of plastic wrap and season with salt and pepper.
  7. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go.
  8. Tightly wrap the chicken roll in plastic wrap.
  9. Repeat with the remaining chicken and butter.
  10. Refrigerate the rolls at least 2 hours or overnight.
  11. Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet.
  12. Put the flour in a shallow dish.
  13. Whisk the eggs and mustard in another shallow dish.
  14. Put the panko in a third dish.
  15. Unwrap the chicken rolls and generously season with salt and pepper.
  16. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
  17. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
  18. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes.
  19. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
  20. Photograph by Con Poulos

butter, fresh tarragon, fresh parsley, fresh chives, thyme, kosher salt, skinless, flour, eggs, mustard, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-kiev-recipe2.html (may not work)

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