Chicken Kyiv

Raaka-aineet

• 4 large chicken breasts
• 150 g butter
• 4 cloves garlic
• 3 tbsp fresh dillKorvike: parsley
• 3 whole eggs
• 200 g breadcrumbsKorvike: panko
• 100 g flour
• 500 ml vegetable oil

Ohjeet

1. 1

   Mix softened butter with minced garlic, chopped dill, and a pinch of salt. Roll into 4 small logs, freeze for 30 minutes until firm.

2. 2

   Butterfly each chicken breast and pound thin between plastic wrap — be gentle to avoid tearing.

3. 3

   Place a frozen butter log in the center of each breast. Fold and roll tightly, tucking in all edges to fully encase the butter.

4. 4

   Dredge each roll in flour, then beaten egg, then breadcrumbs. Repeat the egg and breadcrumb coating for extra crispiness.

5. 5

   Refrigerate breaded rolls for 30 minutes to set the coating.

6. 6

   Deep-fry at 170C for 8-10 minutes until deep golden brown, or bake at 200C for 25 minutes.

7. 7

   Rest 3 minutes before serving. Cut carefully — the herb butter inside should flow out like a sauce.