Baked Chicken Kiev

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

For the compound butter:

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.

For the chicken Kiev:

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.

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.

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.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

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.