Chicken Kiev

Directions

1. For the compound butter
2. In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
3. For the chicken Kiev
4. The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
5. Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.
6. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.
7. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.
8. Preheat oven to 350°
9. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
10. In a frying pan with about 1/2 inch of oil brown the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.