Chicken Kiev
Ingredients: chicken breasts, fresh dill, tarragon, parsley, unsalted butter · 55 min cook time · 680kcal · $16.50
Ingredients
2pair chicken breasts, 2tablespoons fresh dill, 1tablespoon tarragon, 3tablespoons parsley, 6ounces unsalted butter, 2cloves garlic, pinch kosher salt, pinch black pepper, 1cup flour, 0.5cup cornstarch, 2pieces eggs, 1cup bread crumbs
Instructions
1. Butterfy the chicken breasts carefully by placing a cut down the center and opening them up like a book.
2. Sandwich the breasts between plastic wrap and pound them out to about one and a half times their original size.
3. Make the compound butter by mixing fresh dill, tarragon, parsley, softened butter, grated garlic, salt, and black pepper.
4. Shape the butter into two separate three-ounce logs with wetted hands and firm them up in the fridge for at least 20 minutes.
5. Season the inside of the chicken, place the butter log at the narrowest end, roll it up like a burrito, wrap in plastic wrap to form a tight tube, and place in the freezer for 15 to 20 minutes.
6. Prepare a three-stage breading station with flour mixed with cornstarch, beaten eggs, and bread crumbs. Double dip the chicken in egg and bread crumbs.
7. Deep fry the chicken in 350 degree Fahrenheit oil for about two minutes until the outside has color.
8. Drain on paper towels, then bake on a wire rack set in a rimmed baking sheet in a 350 degree Fahrenheit oven for 15 to 20 minutes.
9. Rest for at least 10 minutes before serving with mashed potatoes.
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