Chicken kiev

This recipe was from cook book of Julia child. A famous recipe from Russia best served with potatoes and boiled vegetables. 

Chicken kiev (chicken stuffed with herb butter)

Ingredients

Herb butter :  3 tablespoons

Chicken breasts : 2 whole

All purpose flour : 1/2 cup

Eggs : 1 nos

Bread crumbs : 1/2 cup

Oil : for frying (appx 100ml)

Method

Buy herb butter from store. Divide the herb butter into 3 equal pieces; shape them into long, tapered fingers and put in the freezer, covered with plastic wrap, until frozen hard. 

Cut chicken breast in half lengthwise leaving edges (see pic). Put the chicken breasts between sheets of waxed paper and flatten with a roller pin, pushing down and outward as you roll. The chicken must be thin, put 3 inch piece of frozen butter in the center of each pounded breast (on the inner, not the skin surface) and roll the chicken around it, tucking in the ends, so the rolled-up breast makes a neat sausage-shaped package. 

The butter must be completely sealed in so that it cannot leak out during the cooking. Dip the rolled breasts in flour, then in beaten egg, and finally roll in bread crumbs. 

Arrange on a cookie sheet covered with waxed paper; cover with plastic wrap and chill for 30 mins. Heat oil in a deep pan (100 ml). Pan fry the chicken rolls, 2 or 3 at a time, until golden brown, about 4-6 minutes. 

Drain on paper towels and serve immediately. 

Homemade herb butter 

• 3 tablespoons butter
• 2 garlic cloves, peeled and very finely chopped
• 1 teapoon chopped parsley
• 1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil

Blend the butter with the garlic and herbs, either by beating them together with a wooden spatula or by putting everything in the food processor and processing until thoroughly mixed.