Chicken Kiev

In a bowl, mix 6 tablespoons softened butter with 2 teaspoons finely chopped parsley, 2 minced garlic cloves, and ¼ teaspoon salt until well combined.

Place the garlic butter on parchment paper and roughly shape it into a 4x2 ½-inch rectangle. Refrigerate until firm. Once chilled, cut in half lengthwise to form two even bars.

Place the chicken breasts smooth side down between two pieces of plastic wrap. Use a meat mallet to pound the chicken to an even ¼-inch thickness. Sprinkle each side with salt and black pepper.

Place each pounded chicken breast on a large piece of plastic wrap and put a bar of garlic butter in the center. Tightly roll up the chicken around the butter, folding the sides in over the butter, then twist the ends of the plastic wrap to create a log shape. Transfer to the freezer for 30 minutes until the surface is just firm to touch but not frozen solid.

Place 1 lightly whisked egg, ¼ cup flour, and 1 cup panko breadcrumbs in separate bowls. Unwrap the chicken. First, coat the chilled chicken in flour, shaking off excess. Next, coat in egg and drip off excess. Finally, coat in breadcrumbs and lightly press to adhere. Make sure to coat the ends too.

Place the breaded chicken on a plate and transfer to the freezer for 30 minutes until fairly firm to handle but not frozen solid.

Preheat the oven to 350 °F. Place a rack on a baking sheet and set aside.

In a Dutch oven or cast-iron skillet, heat 4 cups oil to 375 °F. Shallow-fry the chicken, turning once or twice, until golden, 2-3 minutes.

Place the chicken on a rack and bake for 12 to 15 minutes until the chicken is cooked through and registers 150 ºF on an instant-read thermometer. Make sure to pierce only the top of the chicken to avoid butter leakage. Once baked, let rest for 2 minutes.

Sprinkle with chopped fresh parsley and serve hot!