Chicken Kiev with herb butter

Name: Chicken Kiev with herb butter
Ingredients: 600 g chicken breast; 100 g butter; 2 green onions (30 g); 2 stalks green garlic (20 g); 3 sprigs fresh dill (10 g); 2 teaspoons lemon juice; 1 teaspoon salt; 1/2 teaspoon pepper; 100 g flour; 2 eggs; 1 teaspoon chicken seasoning (optional); 100 g breadcrumbs; 300 ml oil for frying

Meat - Chicken Kiev with herb butter by Viorica B. - Recipia

Chicken Kiev with herb butter is chicken breast rolled around herb butter, breaded and fried; the crust browns in the pan. Inside, the butter with green garlic, green onions and dill melts, while the meat stays tender if the slices aren't pounded too thin. I keep the slices fairly thick so I can seal them tightly. Prep: 25 minutes. Cook: 14 minutes. Rest: 15 minutes. Total: 54 minutes. Serves: 3. Approximately 850 kcal and 50 g protein per serving.

Ingredients

600 g chicken breast
100 g butter
2 green onions (30 g)
2 stalks green garlic (20 g)
3 sprigs fresh dill (10 g)
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
100 g flour
2 eggs
1 teaspoon chicken seasoning (optional)
100 g breadcrumbs
300 ml oil for frying

Preparation

1. Let the butter come to room temperature. Finely chop the green onions, green garlic and dill, then mix them with the butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon juice. 2. Put the butter on a piece of plastic wrap and roll it into a thin log. Freeze for 10 minutes, until firm. 3. Slice the chicken breast and pound the slices with a meat mallet. Put a piece of butter on each slice, fold the meat around the filling and secure the rolls with toothpicks. 4. Coat the rolls in flour. Beat the eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper and, if you like, the chicken seasoning. Dip the rolls in the egg, then coat them in breadcrumbs. 5. Heat the oil in a large frying pan. Fry the rolls for 7 minutes on each side, until the crust is golden and the meat is opaque all the way through. 6. Transfer the rolls to a sieve and let them drain. Let them rest for 5 minutes before serving.

Notes

The rolls can be assembled a few hours ahead and kept covered in the fridge until frying. After cooking, keep them refrigerated for up to 3 days; the crust softens, and reheating in the oven dries it out more effectively than reheating in the microwave. You can replace the dill with the same amount of parsley, and for a gluten-free version use gluten-free flour and breadcrumbs; the regular version contains gluten, dairy and eggs. Choose a chicken breast with an even thickness so you don't end up with thin ends that dry out before the middle. If the pieces are large and the rolls thick, leave them in the pan for a few more minutes over low heat, until the meat is opaque all the way through. Very soft butter leaks out easily when you fold the meat, so keep it cold until it firms up, but don't let it get rock-hard. If a slice tears when you pound it, overlap the edges instead of making it even thinner. Serve with mashed potatoes.