Chicken Kyiv

Instructions

1. Mix the softened butter with the chopped fresh parsley and minced garlic.
2. Take the softened butter and roll it into a log, using cling film (saran wrap) to cover it. Place it in the freezer for about 15-20 minutes.
3. Take each large chicken breast and slice it in half horizontally, so you get two thinner pieces.
4. Take each of the four resulting chicken pieces and put a layer of cling film under and over it and pound them to a 2-3 mm thinness. You can use a meat pounder or a rolling pin.
5. Remove the butter from the freezer and cut into half lengthwise and half in the middle, so you have 4 equal pieces of butter. Now take a piece of the butter, place it in the middle of the pounded chicken slice, and roll it as shown below.
6. Cover the rolled pieces in cling film/saran wrap, and place them in the freezer for 5-10 minutes.
7. Remove the chicken rolls from the freezer and remove the saran wrap/cling film. Now, roll each chicken through flour, egg, breadcrumbs, egg for the second time, and breadcrumbs for the second time (steps are illustrated in the article above).
8. Now, place them all on a plate, cover with some cling film (saran wrap) and place them in the freezer while you get the oil for frying ready and the oven preheated to 360°F (180°C).
9. In a small pot, add enough sunflower oil to cover the thickness of the chicken Kyiv when we place it inside. We use a small, narrower pot, so we only needed about 500 ml (about 2 cups) of sunflower oil. But, if you’re using a larger pot, you may need up to 1 liter (or about 4 cups).
   Bring the oil up to about 350°F (or 175°C). If you don’t have a cooking thermometer, we have a tip for you. We used a wooden spoon to check the oil is ready. You can place the end of the wooden spoon in the oil, and when bubbles form around it, you’ll know the oil is ready.
   Cook the chicken for 2 minutes in the oil until golden.
10. Transfer the chicken to a baking dish and bake for approximately 12-15 minutes at 360°F (180°C) until the chicken is cooked through. When they're ready, you'll start seeing butter bubbles on the top surface of the chicken. Take out of the oven and serve while warm.