Baked Chicken Kiev




Combine the 8 tbs butter, parsley, tarragon, garlic powder, 1 tsp salt and 1/4 tsp black pepper in a bowl and whip it together until well combined.

Place the mixture on a plastic wrap or waxed paper and roll into a small log. Place in the freezer until set.

Place the chicken breast between 2 pieces of plastic wrap.Pound to no less than 1/2 cm thickness. Season each piece with salt and pepper.

Lay 1 chicken piece, on top, in the middle 1 slice of the compound butter and 1 tbs of breadcrumbs.

Fold in the ends of the chicken piece and roll into a log, enclosing completely the butter.

Repeat the process with the rest of the chicken. Place the rolls in the refrigerator for 2 hours.

Place the egg mixture in a bowl.

Melt the 2 tbs butter along with the remaining butter used for the chicken rolls (you must divide the roll in 5 equal parts).

Mix it with the breadcrumbs and the cheese until fully combined.

Dip each chicken roll first in the egg mixture and then in the bread butter mixture.

Gently place each roll on a baking sheet (sealed side down) and bake on a previously pre-heated oven at 180° C until golden brown (around 20 minutes).

Serve hot (we served with crusty bread).