Chicken Kiev

This is a really fun special-occasion kind of meal.  These little bundles freeze beautifully before frying.

Vegetable oil, for frying

4 pieces boneless, skinless chicken breasts (6 to 8 ounces each)  OR 4 thin-cut chicken cutlets   (6 ounces each) available in some markets
1 clove garlic, finely chopped
10 blades fresh chives, chopped (about 2 tablespoons)
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup unseasoned bread crumbs
A wedge of lemon
Salt and freshly ground black pepper
Round toothpicks

To a large deep skillet over medium heat, add 1 and ½ inches vegetable oil. Oil must reach 360F for frying.

On work surface covered with wax paper, lay out chicken breasts. To butterfly small breasts, place on cutting board. Cover with one hand, and with a sharp knife make a lateral cut from one side of the breast almost to the other and open it up like a book. (Thin-cut 6-ounce may be just placed on wax paper, covered with a second sheet and pounded out to ¼ inch thickness with a mallet or a small heavy skillet, being careful not to tear the meat.) Roll up breasts and set aside.

Combine chopped garlic and herbs on work surface. Cut cold butter into 4 equal pieces and coat each piece liberally with herb-garlic mix.

In three disposable pie tins: set out flour in first, eggs beaten with a splash of cold water in the second, and bread crumbs in the third. Unroll chicken, squeeze a lemon wedge over it, and season with salt and pepper. Place a herbed butter pats on each piece of chicken, roll up tightly, and secure with a toothpick. Roll stuffed breasts in flour, then egg, then bread crumbs.

Fry the Kiev bundles 7-8 minutes on each side until a deep golden brown all over.

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