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Chicken Kiev
What You Need
• 2 sticks unsalted butter, softened
• 12 Tbsp. mixed herbs
• Salt and pepper
• Boneless skinless chicken breasts
• 1 cup flour
• 4 large eggs
• 1 Tbsp. Dijon mustard
• 2 cups panko
• Vegetable oil, for frying


Mix the butter, mixed hers, 1 tsp. salt and ¼ tsp. pepper in a bowl. Scoop the mixture onto pieces of plastic wrap or parchment paper and roll into 1 inch thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days. Slice the frozen butter into equal pieces, one for each chicken breast. Lay a chicken breast between 2 pieces of plastic wrap or 2 large reseal able plastic bags; pound to ¼ inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight. Preheat the oven to 350 and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish; whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat. Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.


  

  
 
 
 
 
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