Traditional Chicken Kyiv by Kseniia Amber

Ingredients

• 1 kg chicken breasts, boneless, skinless

Instructions

1. Prepare the herb butter: finely chop 100g (1/2 cup) unsalted butter, 2 cloves garlic, 4 tbsp fresh parsley, 2 tbsp fresh dill, and 1 tbsp lemon juice. Mix well and chill until firm.
2. Butterfly each chicken breast and pound them thin. Place a portion of the chilled herb butter inside each breast, then fold and secure with toothpicks over medium heat until heated through, about 5 min.
3. Prepare the breading station: 1 cup all-purpose flour, 2 large eggs (beaten), and 2 cups breadcrumbs until ready to serve.
4. Dredge each stuffed chicken breast in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs until ready to serve.
5. Heat 2 inches of vegetable oil in a deep skillet to 175°C (350°F).
6. Carefully fry the breaded chicken breasts for 6-8 minutes per side, until golden brown and cooked through.
7. Remove from oil, drain on paper towels, and let rest for 5 minutes before serving.