Light Chicken Kiev

1. 1

   Combine butter, parsley, tarragon, chervil, dill and zests with teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

2. 2

   Place chicken breasts, one at a time, between two pieces of plastic wrap. Sprinkle chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

3. 3

   Lay one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

4. 4

   Place egg and water mixture in one pie pan and 2 cups bread crumbs in a different pie pan.

5. 5

   Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.

6. 6

   Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.

7. 7

   Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.

* Per serving · 4 servings · Values may vary.