Although chicken Kiev is recognizable for Ukraine and Russia, this dish is also served all around the world.
Ingredients
- 6 small skinless, boneless chicken breasts
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon Dijon mustard
- 4 large eggs
- 2 sticks softened unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons finely chopped fresh thyme
- kosher salt
- 2 cups panko
- 3 tablespoons finely chopped fresh tarragon
- 3 tablespoons finely chopped parsley
- freshly ground pepper
- vegetable oil
Instructions
Combine the tarragon, 1 teaspoon salt, butter, parsley, thyme, 1/4 teaspoon pepper, chives together. Mix the ingredients very well and wrap them in a plastic wrap to create a 1-inch thick and long log.
Leave the log in the freezer for at least 3 hours. It should be completely frozen when you take it out.
When it’s done, cut it into 6 pieces.
Prepare the chicken by pounding it with a mallet to get it to 1/4 inches thick.
Place it on a plate and add some salt and pepper.
Put a piece of the butter on top of the chicken and wrap the chicken with the help of a plastic wrap.
When you get a roll, leave it wrapped like that and continue to do the same thing with the rest of the chicken breasts.
Place the rolls in the fridge and leave them in for 12 hours.
Set the oven to 350 F degrees and prepare a baking sheet.
In one dish add the flour, in a second one mix the mustard and eggs. In a third one add the panko.
Get the chicken rolls and start dipping them first in the flour, next in the egg mix and finally in the panko.
Fry the chicken Kiev in a skillet for 6 to 8 minutes. Then transfer the rolls to the oven for 10 minutes.
