Chicken Kiev

1. 1

   Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl.

2. 2

   Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log.

3. 3

   Wrap and freeze until firm, at least 3 hours and up to 3 days.

4. 4

   Slice the frozen butter into 6 equal pieces.

5. 5

   Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet.

6. 6

   Transfer to a clean piece of plastic wrap and season with salt and pepper.

7. 7

   Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go.

8. 8

   Tightly wrap the chicken roll in plastic wrap.

9. 9

   Repeat with the remaining chicken and butter.

10. 10

    Refrigerate the rolls at least 2 hours or overnight.

11. 11

    Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet.

12. 12

    Put the flour in a shallow dish.

13. 13

    Whisk the eggs and mustard in another shallow dish.

14. 14

    Put the panko in a third dish.

15. 15

    Unwrap the chicken rolls and generously season with salt and pepper.

16. 16

    One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.

17. 17

    Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.

18. 18

    Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes.

19. 19

    Transfer to the prepared rack and bake until cooked through, about 10 minutes.

20. 20

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.