Growing Chefs! Ontario Chicken Kiev

Chicken Kiev

The origins of chicken Kiev are debated, if you ask someone from Russia; they invented it. The most likely story is that it was created by a Ukrainian chef, and Russians have tried to take it as their own. We will acknowledge this buttery chicken masterpiece as a Ukrainian dish.
Serves 6
1 cup salted butter, room temperature1/4 cup tarragon, finely chopped1/4 cup parsley, finely chopped2 tablespoons chives, finely chopped1 tablespoon thyme, finely chopped1/4 teaspoon black pepper6 small chicken breasts, about 6 oz each1 cup flour4 eggs1 tablespoon dijon2 cups panko breadcrumbs Salt to taste Vegetable oil as needed
Baking sheetParchment paperThermometerChef's knifeMeasuring spoonsMeasuring cupsMedium frying panWhiskSaran wrapRolling pan, or metal malletBowls of various sizesBaking sheetParchment paperTongsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Finely chop the tarragon, parsley, and chives.

Mix together the butter, chopped herbs, and black pepper. Using a piece of saran wrap, roll the butter into a log about 2 centimetres in diameter, and freeze.

Lay the chicken breast on a piece of saran wrap and top with another piece of saran wrap. Pound the chicken until it is about 1 centimetre thick.

Cut the frozen butter log into 2 pieces, and tightly wrap the chicken breast around the butter in a piece of saran wrap. Place in the fridge for at least 1 hour to help it hold together.

Measure out breadcrumbs, mustard, flour, and crack the eggs.

Get Cooking!

Preheat the oven to 350°F.

Remove the chicken from the saran wrap, and season each piece well with salt and pepper.

Make a breading station; put the flour in a bowl. In a second bowl, whisk together the eggs and dijon. Put the breadcrumbs in a bowl, and season them with salt and pepper.

Roll each piece of chicken in the flour, and then dunk in the eggs, and then place in the panko breadcrumbs, making sure that the chicken is well coated. Repeat this process with all of the pieces of chicken.

Heat about 1 inch over oil over medium high heat in a frying pan with high edges. When oil is hot, add 3 pieces of chicken. Cook until golden brown and flip over, and then cook until golden brown on the other side. Transfer the chicken to a parchment paper lined baking sheet and repeat with the other chicken.

Cook chicken for 1520 minutes until cooked through, the internal temperature of the chicken should read 160°F. Serve immediately.