Chicken Kiev

When I lived in Scotland I used to eat Chicken Kiev all the time. I don't think I've had it since so tonight's dinner was especially yummy to me.  It was a little bit of work but worth the effort!  It's basically breaded chicken breasts stuffed with herbs and butter.  How could you go wrong with that combo?  

What You Need:

3-4 chicken breasts

2 cups of panko bread crumbs

2 eggs

2 cups flour

1 clove garlic, chopped

half stick of butter, cubed

handful of parsley, dill and chives, all chopped and mixed together

1 cup vegetable oil

What You Do:

Preheat the oven to 375 degrees.  Pound the chicken breasts and season generously with salt and pepper.  Squirt the juice of half of a lemon on the chicken.

Chop the herbs up.

Cube the butter.

Roll the cubes of butter in the herbs.

Top the chicken breasts with the buttered herbs and sprinkle with chopped garlic.

Heat the oil in a frying pan.  Meanwhile, get three shallow dishes and fill one with flour, one with eggs (mix with a fork) and one with bread crumbs.  Roll up chicken and secure with tooth picks.  Dredge each piece of chicken in flour, then eggs, then bread crumbs.  Put in hot oil and brown all sides.  Put on a baking dish in the oven for about 20 minutes or until cooked through.

Serve with fresh spinach and rice pilaf.  I reserved a couple of pats of herb butter and a slice of lemon for garnish.