Chicken Kiev

TOTAL TIME: 2 hr 45 min
Prep: 35 min
Inactive Prep: 2 hr
Cook: 10 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt, plus extra for seasoning chicken
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • 4 boneless, skinless chicken breast halves
  • 2 large whole eggs, beaten with 1 teaspoon water
  • 2 cups Japanese bread crumbs ( panko), plus 1/4 cup for filling
  • Vegetable oil, for frying
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Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

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  • on December 31, 2012

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    Loved this meal, had some difficulty flattening the chicken breast even with the water. Due to size, had to slice them down some. The butter makes this dish awesome, family loved it and had to make it frequently since.

    people found this review Helpful.
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  • on October 14, 2012

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    Did exactly what A.B. said and it was very tasty. My husband is a picky eater and he loved it.
    Will do again. Thanks, Alton.
    Sharon
    Ocala, Fl.

    people found this review Helpful.
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