Chicken Kiev

By Matt Fisher
Servings: Serves 4, with rice.

Planning

Mix first 6 ingredients in a bowl and mold into a 1/2 inch thick sheet on aluminum foil. Freeze it for about 40 minutes.

Ingredients

• 1 cup butter (2 sticks), softened
• 2 tbsp chopped parsley
• 1 1/2 tsp dried tarragon
• 1 clove garlic, crushed
• 3/4 tsp salt
• 1/8 tsp pepper
• 6 boned chicken breasts or about 4 1/2 lb thin sliced chicken breast meat
• 3/4 cup flour
• 3 eggs, well beaten
• 1 1/2 cups dry bread crumbs
• enough canola oil for deep-frying
• toothpicks

Preparation

Slice the seasoned butter into strips and wrap pieces of chicken around them. Take care to seal the butter completely within the chicken. Use toothpicks to hold the shape of the chicken.

Drench the chicken wraps in flour, eggs, and bread crumbs. Chill the chicken for 1 hour before deep frying them. Keep cooked chicken warm in a 200 degree oven on a pan lined with paper towels.