Chicken Kiev

A classic recipe, very popular in the 70s and 80s, but never out of fashion. It’s a delicious chicken breast, with a crisp coating, stuffed with aromatic herbs and butter… mouthwatering!

Ingredients (for 2)

1 chicken breast (about 360 gr. or 13 oz.)
4 tbsp wheat flour
1 egg
1/2 cup bread crumbs
2 tbsp butter
1 tbsp lemon juice
1 tbsp parsley
1 tsp tarragon
1 garlic clove
salt
oil for frying

Directions

First off prepare the aromatic butter: finely chop the fresh parsley and tarragon and, with a wooden spoon, mix in the butter adding salt, minced garlic and lemon juice
Spoon the mixture onto a cling film in sausage shapes (one sausage per serving), fold one side of the film over, then with your hands give it a smooth shape
Refrigerate in freezer for 20 minutes
In the meantime, place each chicken breast half (prepare one at a time) on a firm surface
With a rolling pin or a meat tenderizer bash it to make it thin (but without holes) and season with salt
Remove the butter sausages from the freezer and remove the cling film; you must have firm solid sausages of butter
Spread the chicken on a new cling film and put one sausage of butter near one edge of the chicken
With the help of the cling film, roll the meat up around the butter, completely enclosing it, but not too tight
Repeat for each chicken breast half
Place the chicken in refrigerator for at least 2 hours
When ready, remove the chicken from refrigerator, let it rest at room temperature for 20 minutes and then start the coating
Put flour, eggs and breadcrumbs into 3 different shallow dishes
Remove the cling film and roll the chicken first in flour, second in beaten eggs and third in bread crumbs; repeat with eggs and breadcrumbs for double coating
Heat the frying oil in a large pan or fryer to 375 °F (180 °C), or until a pinch of breadcrumbs turns golden quickly, then gently dip in the first chicken Kiev
Cook it for 4-5 minutes on each side, until golden brown, then drain on kitchen paper and serve hot!