Baked Chicken Kiev
By: dad1337
Published: Sunday, November 10, 2013 - 8:26am

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

Preparation

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.

About

A breaded baked chicken breast encasing a delicious compound butter.