Chicken Kyiv

Ingredients

• 2 pcs Chicken Breast
• 80 g Butter
• 2 pcs Garlic
• 10 g Parsley
• 12 g Dill
• 1.75 tsp Kosher Salt
• 1 tsp Black Pepper
• 60 g All Purpose Flour
• 2 pcs Egg
• 120 g Panko Breadcrumbs
• 500 ml Sunflower Oil
• 1 pcs Lemon

Method

1. In a bowl, mash {butter} with finely minced {garlic}, chopped {parsley}, chopped {dill}, {kosher_salt}, and {black_pepper} until vivid and aromatic. Shape into a small log and chill until very firm so it stays sealed inside the {chicken_breast} while frying.
2. Refrigerate the herb butter until hard and sliceable; a firm center helps prevent leaking during frying.
3. Pat {chicken_breast} dry, butterfly and pound in a bag with a mallet to an even thickness. Season both sides with {kosher_salt} and {black_pepper}, place the chilled {butter} in the center, then roll tightly and tuck the ends so the filling is fully enclosed.
4. Set up shallow bowls of {all_purpose_flour}, beaten {egg}, and {panko_breadcrumbs}. Coat the stuffed {chicken_breast} in {all_purpose_flour}, then {egg}, then {panko_breadcrumbs}, pressing gently for full coverage. Dip again in {egg} and {panko_breadcrumbs} for a tight double crust that keeps the butter inside.
5. Heat {sunflower_oil} in a deep skillet over medium heat to about 170C. Fry the breaded {chicken_breast} without crowding, turning gently, until deeply golden and an instant-read thermometer in the chicken reads just below done. Keep the oil steady so the crust colors before the center bursts.
6. Transfer the fried {chicken_breast} to a rack and rest until the crust sets and the juices settle; carryover heat finishes the center without forcing out the herb butter.
7. Split the rested {chicken_breast} carefully so the butter flows. Finish with chopped {dill}, a squeeze of {lemon}, and a light pinch of {kosher_salt} for a bright, sharp lift.