Chicken Kiev

Ingredients

• Chicken breasts, boneless and skinless 4 (720 g)
• Unsalted butter, softened 100 g
• Fresh parsley and dill, finely chopped 3 tbsp
• Garlic 2 cloves
• All-purpose flour 50 g
• Eggs 2
• Dry breadcrumbs 120 g
• Salt 1 tsp
• Black pepper 0.5 tsp
• Sunflower oil, for deep-frying 1 L

Instructions

1. 1

   Mash the butter with the herbs, crushed garlic and a pinch of salt, shape it into a 12 cm log on baking paper and freeze for 20 minutes until firm.

2. 2

   Butterfly each chicken breast, cover it with plastic wrap and pound it to an even 5 mm thickness, then season with salt and pepper.

3. 3

   Cut the butter into 4 sticks, place one on each breast and roll the chicken tightly around it, tucking in the ends so the butter is fully enclosed.

4. 4

   Dredge each roll in flour, dip it in beaten egg and coat it in breadcrumbs, then repeat the egg and breadcrumb layer and chill for 15 minutes.

5. 5

   Heat the oil in a deep pot to 170C and fry the rolls two at a time for 4-5 minutes until golden.

6. 6

   Transfer them to a baking tray and bake at 180C for 12-15 minutes, until the chicken reaches 74C in the center.

7. 7

   Rest for 3 minutes before serving and cut carefully, as the butter inside is very hot.