Instructions
8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons of unsalted butter, melted and cooled for the coating
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon garlic powder, plus extra for seasoning chicken
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko)
1/4 cup finely shredded Parmesan cheese
Directions
Combine butter, parsley, tarragon, garlic powder, 1 teaspoon salt, and
1/4 teaspoon black pepper in the bowl of a stand mixer and whip
together. Place mixture on plastic wrap or waxed paper and roll into
small log; place in freezer.
Place
chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt
chicken lightly with water and squirt the top of the plastic wrap as
well. Pound to no less than 1/8-inch thickness. Season each piece of
chicken with salt and pepper.
Lay 1
chicken breast on a new piece of plastic wrap and place 1/5 of the
compound butter and 1 tablespoon bread crumbs in the center of each
breast. Using the plastic wrap to assist, fold in ends of breast and
roll breast into a log, completely enclosing the butter; roll very
tightly. Repeat with each breast. Place chicken in refrigerator for 2
hours, or up to overnight. Wrap up the remaining 1/5 of the compound
butter to use for the breading.
Place
egg and water mixture in 1 pie pan. Melt the remaining 1/5 of the
compound butter and add it to the 2 cups panko and Parmesan cheese in a
different pie pan. Stir the butter with the panko and cheese to fully
combine.
Dip each breast in the egg
mixture and then roll in the buttered panko. Gently place each breast
on a baking sheet, sealed-side down, and bake in 350 degree oven until
golden brown, approximately 15-20 minutes, until the internal
temperature reaches 165 degrees F. Serve hot.* To make ahead/freezer meal - After coating each chicken kiev, place in an oven- and freezer-proof baking dish or gallon sized freezer bag; then freeze. When ready to prepare, bake from frozen in preheated oven for 25-35 minutes or until the internal temperature reached 165 degrees.
