SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook frozen chicken Kievs, increase the baking time to 50 to 55 minutes (do not thaw the chicken).
HERB BUTTER |
|
8 |
tablespoons (1 stick) unsalted butter, softened |
1 |
tablespoon juice from 1 lemon |
1 |
small shallot, minced (about 1 tablespoon) |
1 |
tablespoon minced fresh parsley leaves |
½ |
teaspoon minced fresh tarragon leaves |
⅜ |
teaspoon table salt |
⅛ |
teaspoon ground black pepper |
CHICKEN |
|
4 |
slices high-quality white sandwich bread, torn into quarters |
Table salt and ground black pepper |
|
2 |
tablespoons vegetable oil |
4 |
(7- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed |
1 |
cup unbleached all-purpose flour |
3 |
large eggs, beaten |
1 |
teaspoon Dijon mustard |
1. FOR THE HERB BUTTER: Mix the ingredients in a medium bowl with a rubber spatula until thoroughly combined. Form into a 2 by 3-inch rectangle on a sheet of plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.
2. FOR THE CHICKEN: Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Add half of the bread to a food processor and pulse until the bread is coarsely ground, about 16 pulses. Transfer the crumbs to a large bowl and repeat with the remaining bread. Add ⅛ teaspoon salt and ⅛ teaspoon pepper to the bread crumbs. Add the oil and toss until the crumbs are evenly coated. Spread the crumbs on a rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during the baking time. Cool to room temperature.
3. Butterfly each chicken breast and pound between two sheets of plastic wrap to a uniform ¼-inch thickness. Pound the outer perimeter to ⅛ inch. Unwrap the herb butter and cut it into four rectangular pieces. Place a chicken breast, cut side up, on a work surface; season both sides with salt and pepper. Place one piece of butter in the center of the bottom half of the breast. Roll the bottom edge of the chicken over the butter, then fold in the sides and continue rolling to form a neat, tight package, pressing on the seam to seal. Repeat with the remaining butter and chicken. Refrigerate the chicken, uncovered, to allow the edges to seal, about 1 hour.
4. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Set a large wire rack over a large baking sheet and set aside. Place the flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season the flour with ¼ teaspoon salt and ⅛ teaspoon pepper; season the bread crumbs with ½ teaspoon salt and ¼ teaspoon pepper. Add the mustard to the eggs and whisk to combine. Dredge 1 chicken roll in the flour, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Coat all sides of the chicken roll with the bread crumbs, pressing gently so that the crumbs adhere. Place on the wire rack set over a rimmed baking sheet. Repeat the flouring and breading with the remaining chicken rolls.
5. Bake until the center of the chicken registers 160 to 165 degrees on an instant-read thermometer, 40 to 45 minutes. Let rest for 5 minutes on the wire rack before serving.