by Food Network Kitchen
Serves: 6 people. Preparation time: 1 hour, 20 min. plus 6 hours of prior refrigeration.
- 6 Skinless/Boneless Chicken Breasts
- 2 Sticks Softened Butter (½ lb.)
- 3 T. Finely Chopped Fresh Parsley
- 3 T. Finely Chopped Fresh Chives
- 3 T. Finely Chopped Fresh Tarragon (Optional)
- 2 t. Finely Chopped Fresh Thyme
- 1 T. Dijon Mustard
- 1 C. All-Purpose Flour
- 4 Large Eggs
- 2 C. Panko Breadcrumbs
- 1 C. Vegetable Oil
- Kosher Salt
- Fresh Ground Pepper
• In a bowl, mix 1 teaspoon of Salt, ¼ teaspoon of Pepper, the Butter, Parsley, Chives, Tarragon and Thyme. (Ground Garlic can be substituted for Tarragon.) Scoop that mixture onto plastic wrap and roll into a 1 inch thick log. Wrap it and freeze it until firm (3 hours or overnight).
• While still frozen, slice the Butter Log into 6 equal pieces. Lay a Chicken Breast between 2 pieces of plastic wrap and with a kitchen mallet, pound the breasts until just ¼ inch thick. Transfer each to a clean sheet of plastic wrap and season with Salt and Pepper. Place one Butter Pat in the center of the Breast and tightly roll it up with the plastic wrap capturing the Butter and tucking in the ends. Make 6 tight Chicken Rolls, individually wrapped. Refrigerate them 2 hours or overnight.
• Preheat the oven to 350°F. Make 3 shallow dishes: The first has 1 cup of Flour. The second has the Mustard and 4 beaten Eggs. The third has the Panko Breadcrumbs. Unwrap the Chicken Roll and season with Salt and Pepper. Dredge the Roll in Flour, then Egg Mix, then Panko to evenly coat.
• In a large skillet, heat ½ inch of Vegetable Oil over medium-high heat. Fry each Roll (2-3 at a time) turning until golden brown. Place the 6 Fried Chicken Rolls on a wire rack on a baking sheet and bake in the oven for 10-15 minutes.
• Serve one per guest with Sautéed Potatoes.
"Chicken Kiev" - This popular Ukrainian dish reportedly originated in their capital city (sometimes spelled Kyiv). They refer to it as côtelle de volillle (a French term). From 1897, until in was destroyed during WW-II, the Continental Hotel in central Kiev had this as their signature dish. The recipe was very well known from 1910 to about 1928 where it was popular in the US, Russia and Poland too. Today there are many variations using Garlic Butter, Cheese (Cordon Bleu) and Mushrooms as the filler. The restaurant Russell's on Lake Ivanhoe in Orlando, serves this dish proudly.
