Chicken Kiev (Swedish Chef Style)

This recipe begins by making a compound butter.  This may sound daunting, but actually, it's the easiest part of the recipe.  We use skinless, boneless chicken breasts that are pounded out to a thin
filet.  Next, it is filled with a piece of the compound butter, rolled tightly, and chilled for several hours.  The chicken breast roll then gets dipped in flour, egg, and seasoned panko bread crumbs.  It is then baked in the oven on a wire rack to ensure that the final product comes out crispy on the outside and tender and juicy on the inside.  I hope you will try this recipe.





Ingredients - compound butter:

1 stick softened butter
1 T. finely chopped green onion
1 T. finely chopped fresh parsley
1 T. finely chopped fresh basil
1 clove garlic, minced



Ingredients - coating:

2 eggs, beaten
1 c. all-purpose flour
2 c. panko bread crumbs
1 T. dried basil
½ t. onion powder
2 T. melted butter


Ingredients - chicken:

3-4 boneless, skinless chicken breasts
large Ziploc bag
meat mallet or rolling pin
salt and pepper

 

In a small bowl, combine butter, green onion, parsley, basil and garlic; mix to combine.  Tear off a small piece of waxed paper or plastic wrap.  Place compound butter in middle and wrap into a one inch cylinder.  Twist ends of paper or plastic, and place in refrigerator for one to two hours, until the butter is firm.

Place one chicken breast at a time into the Ziploc bag.  Using a rolling pin or meat mallet, pound the chicken until it is approximately ¼ inch thick.  Remove to a plate until all chicken breasts have been pounded.

 

Remove compound butter from the refrigerator and cut into ½ inch slices with a sharp knife.  Place chicken breast on a food-safe cutting board.  Place one compound butter disc to the end of the chicken breast.  Roll one time, fold in edges, then continue rolling.  Make sure there are no holes in the chicken or butter may leak out during the baking process.  Place rolled chicken breasts onto a plate and cover and chill in the refrigerator for one to twenty-four hours.

Season each chicken breast with salt and pepper.   In three separate bowls, add flour, beaten eggs and panko bread crumbs that have been seasoned with dried basil and onion powder.

Remove chicken from refrigerator.  Place chicken into flour, then eggs, then into seasoned bread crumbs.  Place each chicken breast onto a cookie sheet with a wire rack that has been sprayed with a non-stick coating.  This will keep the chicken breast from getting soggy on the bottom as it bakes.

Melt two tablespoons of butter and pour over each breaded chicken breast.  Bake uncovered in a 400º oven for 35-40 minutes or until chicken is no longer pink (170º internally).  Spoon drippings over chicken before serving.