Chicken Kiev

Ingredients

COMPOUND BUTTER

• 1/2 c. 

  (1 stick; 113 g.) butter, softened

• 2 

  cloves garlic, grated 

• Zest of 1 lemon

• 1 tbsp. 

  finely chopped fresh basil

• 1 tbsp. 

  finely chopped fresh tarragon

• 2 tsp. 

  dried parsley

• Kosher salt

• White pepper

CHICKEN

• 4 

  skinless, boneless chicken breasts (about 12 oz. total)

• Kosher salt

• White pepper

• 1 c. 

  (120 g.) all-purpose flour

• 1 tsp. 

  smoked paprika 

• 2 

  large egg

• 1 c. 

  (142 g.) plain bread crumbs 

• Vegetable oil, for frying (about 3 c.)

• Roasted red potatoes, for serving

Directions

COMPOUND BUTTER

Step 1

Butter, garlic, lemon zest, basil, tarragon, and parsley are combined in a medium bowl. Salt and white pepper are also added. Save for later use by setting aside.

CHICKEN

Step 1

Between two sheets of paper, place the chicken. Chicken should be seasoned with salt and white pepper on both sides and pounded to a thickness of 1/4" to 3/4" with a meat mallet or heavy skillet.

Step 2

Place two teaspoons of compound butter in the middle of each chicken breast in step 2. Roll the chicken over the butter, tucking in the sides to completely encase ( you can insert toothpicks to help hold seams together).

Step 3

Flour and paprika should be combined in a small bowl. Mix the egg in a separate shallow basin. Bread crumbs should be placed in a third small bowl. Chicken should be rolled in a flour mixture, then in egg, and last in bread crumbs. Chicken should be moved to a sheet tray and frozen for 30 minutes.

Step 4

Set the oven to 375 degrees. Pour oil to a depth of 1 to 2 inches into a sizable, heavy skillet equipped with a deep-fry thermometer, and heat over medium heat until thermometer reads 350°. Cook the chicken for 2 to 3 minutes on each side, flipping it regularly, until golden brown.

Step 5

Chicken should be transferred to individual foil pieces. Wrap the chicken in foil loosely before placing it on a baking sheet (the foil will catch any butter drips just in case). Bake chicken for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest section reads
 165°.

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