Name: Baked Chicken Kiev
Ingredients: For the compound butter:; 1/4 pound butter softened to room temperature.; Juice of 1/2 a lemon; 1 clove garlic finely diced; 1 tsp dried tarragon; 1 tsp dried parsley; 1 tsp salt; 1 tsp pepper; For the chicken Kiev:1 chicken breast per person, butterflied and pounded thin; 2 Tbs compound butter per breast; 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire; Flour seasoned with salt and pepper; Panko bread crumbs; Salt and pepper; Cooking oil

Servings4

Instructions

1
For the compound butter:
2
In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
3
For the chicken Kiev:
4
The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
5
Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.
6
Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.
7
Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.
8
Preheat oven to 350°
9
Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
10
In a frying pan with about 1/2 inch of oil brown the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

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Instructions

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