Chicken Kiev

Ingredients

• 4 boneless, skinless chicken breasts
• 6 tbsp butter, softened
• 3 cloves garlic, minced
• 3 tbsp chopped parsley
• 1 tsp lemon zest
• Salt and black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Before you cook

• Mix the softened butter with the minced garlic, parsley, lemon zest, salt, and pepper in a small bowl.
• Spoon the butter onto a piece of plastic wrap and roll it into a log about 1 inch thick.
• Freeze the butter log for 20 minutes, until firm.
• Place each chicken breast between two sheets of plastic wrap and pound it to an even 1/4-inch thickness.
• Set out three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.

Steps

1. Cut the chilled butter into 4 equal pieces.
2. Lay one piece of butter at the edge of each flattened chicken breast.
3. Roll the chicken tightly around the butter, tucking in the sides as you go, and secure with a toothpick.
4. Freeze the rolled chicken breasts for 15 minutes to firm up.
5. Dredge each chicken roll in the flour, shaking off the excess.
6. Dip the chicken roll into the beaten egg, coating it fully.
7. Press the chicken roll into the panko breadcrumbs until evenly coated.
8. Repeat the egg and breadcrumb coating a second time for a thicker crust.
9. Heat 2 inches of oil in a deep pot to 350 F.
10. Fry the chicken rolls for 6-7 minutes, turning occasionally, until deep golden brown and cooked through.
11. Drain the chicken on paper towels and remove the toothpicks.
12. Let the chicken rest for 3 minutes before slicing, to let the butter settle slightly.