Chicken Kyiv

Ingredients

• 2 large Chicken breasts (boneless, skinless)
• 4 tbsp Unsalted butter (softened)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh parsley (chopped)
• 1 tbsp Fresh dill (chopped)
• 1 tsp Lemon juice(optional)
• 1/2 cup All-purpose flour
• 2 Eggs (beaten)
• 1 cup Panko breadcrumbs
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Vegetable oil (for frying)

Instructions

1. 1

   Make the garlic-herb butter: mix softened butter with garlic, parsley, dill, lemon juice, and a pinch of salt. Shape into a log, wrap in plastic, and freeze for 15 minutes until firm.

2. 2

   Butterfly each chicken breast and pound to an even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper.

3. 3

   Place half of the chilled butter log in the center of each breast. Fold the sides over and roll tightly to fully enclose the butter. Wrap tightly in plastic and refrigerate for 10 minutes to firm up.

4. 4

   Set up a breading station: flour in one dish, beaten eggs in another, and panko in a third. Remove plastic from the chicken rolls, then dredge each in flour, dip in egg, and coat thoroughly in panko, pressing to adhere.

5. 5

   Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken rolls for 8-10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

6. 6

   Transfer to a wire rack and rest for 5 minutes. Serve immediately, warning diners that hot butter may burst out on the first cut.