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Chicken Kiev
Category: Main Course, Chicken
Serves: 4
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Ingredients:
8 T. unsalted butter, room temperature 1 t. dried parsley 1 t. dried tarragon 1 t. kosher salt 1/4 t. freshly ground black pepper 4 boneless skinless chicken breast halves 2 large eggs beaten with 1 t. water 2 c. panko bread crumbs vegetable oil for frying
Directions:
Combine butter, parsley, tarragon, 1 t. salt and 1/4 t. black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper, roll into a small log, and place in the freezer. Place the chicken breasts, one at a time, between 2 pieces of plastic wrap, squirt lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8” thickness and season with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the butter mixter and 1 T. bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a log, completely enclosing the butter roll very tightly. Repeat with each breast. Roll in plastic wrap and refrigerate 2 hours or overnight. Place egg and water mixture in one pie pan and bread crumbs in another. Heat 1/2” of vegetable oil in a sauté pan over medium-high heat until the oil reaches 375°F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in the oil, sealed side down and cook until golden brown, about 4 - 5 minutes each side, until the internal temperature reaches 165°F. Remove to a cooling rack and allow to drain 5 - 10 minutes before serving.