Chicken Kiev

1. 1

   For the Herb Butter: Mix ingredients with rubber spatula until combined. Form into a 3 inch square on plastic wrap; wrap tightly and refrigerate until firm, 1 hour.

2. 2

   For the Chicken: Adjust oven rack to lower middle position; heat oven to 300 degrees.

3. 3

   Pound the chicken between two sheets of wax paper until 1/4 inch thick. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface. season both sides with salt and pepper. Place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package pressing on seam to seal. Repeat with remaining butter and chicken. Regrigerate uncovered to allow edges to seal, 1 hour.

4. 4

   Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dihes. Season flour with salt and pepper, season bread crumbs with salt and pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading on remaining chicken breasts.

5. 5

   Bake 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.