Chicken Kiev with Garlic Butter (Print Version)

# Ingredients:

→ Garlic Butter Stuffing

01 - 90g unsalted butter, softened
02 - 2 tsp finely chopped parsley
03 - 2 garlic cloves, very finely minced (2 tsp)
04 - 1/4 tsp salt (omit if using salted butter)

→ Chicken

05 - 2 chicken breasts (220-250g each), skinless and boneless
06 - 1/2 tsp salt
07 - 1/4 tsp pepper
08 - 1 egg, lightly whisked
09 - 1/4 cup flour
10 - 1 cup panko breadcrumbs
11 - Canola or vegetable oil for frying (~1 litre)

→ Serving

12 - Finely chopped parsley for garnish

# Instructions:

01 - Combine softened butter, chopped parsley, minced garlic, and salt in a bowl until thoroughly mixed.
02 - Transfer butter mixture onto a small sheet of baking paper and shape into a 10 x 6cm rectangle. Refrigerate until firm, then cut lengthwise into two batons.
03 - Place chicken smooth side down between two freezer bags or parchment paper. Pound to an even 0.5cm thickness using a meat mallet.
04 - Sprinkle both sides of the flattened chicken with salt and pepper.
05 - Place a butter baton in the middle of each chicken breast. Fold sides in over the butter, then roll up starting from the bottom, finishing with the seam side down.
06 - Wrap each chicken roll tightly in cling film, twisting the ends to create a firm log shape. Freeze for 30 minutes until the surface is firm but not frozen solid.
07 - Set up three separate bowls with flour, whisked egg, and breadcrumbs. Coat each chicken roll in flour, then egg, then breadcrumbs, pressing firmly to adhere.
08 - Return breaded chicken to the freezer for 30 minutes until firm enough to handle but not frozen through.
09 - Preheat oven to 180°C. Place a rack on a baking tray.
10 - Heat oil in a heavy-based pot to 190°C. Carefully place chicken in the oil and cook until golden (2-3 minutes), turning once or twice.
11 - Transfer chicken to the prepared rack and bake for 15 minutes or until internal temperature reaches 65°C. Pierce the top to prevent butter leakage.
12 - Allow to rest for 2 minutes before serving. Sprinkle with fresh parsley if desired.

# Notes:

01 - The key to a successful Chicken Kiev is partially freezing the chicken, which prevents movement during handling and keeps the butter sealed inside.
02 - For tears in the chicken, use a scrap from the edge to patch the hole - it will bond during cooking.
03 - For a healthier option, toast panko breadcrumbs with oil until golden, cool, then use to coat the chicken and bake for 20 minutes without frying.

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