Chicken Kiev

Chicken Kiev is not the easiest recipe to prepare, but one of the most rewarding. Guests will love the crispy skinned chicken, stuffed with garlic-herb butter. Who wouldn't like that?

Prep Time: 30 mins Cook Time: 20 mins Additional Time: 45 mins

Total Time: 1 hr 35 mins

Servings: 4

INGREDIENTS:

• 4 (8-oz) chicken breasts, boneless-skinless, pounded to 1/4-inch thickness

• 6 Tbs unsalted butter

• 4 Tbsp fresh ricotta cheese

• 2 cloves garlic, minced

• 2 Tbsp flat-leaf parsley, finely chopped

• 1 pinch kosher sea salt

• 1 cup all-purpose flour

• 2 tsp kosher sea salt

• 2 eggs, beaten

• 2 cups Panko bread crumbs

• 1 pinch cayenne pepper

• Enough vegetable oil for frying (about 2 cups)

• Salt and pepper to taste

DIRECTIONS:

1. Grind minced garlic and a pinch of kosher salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Mix with ricotta cheese. Wrap the butter-cheese mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

2. Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, (about 30 mins).

3. Whisk flour and 2 teaspoons kosher sea salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl, making a 3-stage dredging station.

4. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, (about 15 mins).

5. In the meantime, heat the vegetable oil in a Dutch oven to 350° F. Preheat oven to 400° F. Line a baking sheet with aluminum foil.

6. Working in batches, cook the chicken, gathered-side down, in hot oil and until lightly golden on both sides, (about 1 min per side). Transfer the chicken Kiev to your aluminum lined baking sheet. Sprinkle salt and cayenne pepper over the top.

7. Bake the chicken in the preheated oven until you can hear the butter start to sizzle on the baking sheet, (about 15 to 17 mins). An instant-read thermometer inserted into the center should read at least 165° F. After removing the chicken from the oven, let it rest (5 mins) before serving.

   Things you'll need for this recipe...