Chicken Stuffed with BUTTER (Kiev/kyiv) | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Mix the butter with the tarragon, parsley, garlic, salt and black pepper until well combined.
2. Roll the butter into small logs in plastic wrap, wrapping them tightly, and chill in the fridge until firm.
3. Preheat the oven to 375°F (190°C).
4. Cut a pocket into the side of each chicken breast, without cutting through to the other side. Push a cold butter log into each pocket so it is fully enclosed. Secure with a toothpick if needed.
5. Coat each stuffed breast in flour, then dip it in the beaten eggs and press it into the seasoned panko so the crumbs stick well.
6. Heat the oil in a frying pan over medium-high heat to 365°F (185°C). Fry each breast until golden on both sides, then move it to a baking sheet lined with parchment or a silicone mat.
7. Bake for about 15 minutes, or until the internal temperature reaches 160°F (71°C).
8. Rest for about 5 minutes, then slice in half and serve over buttery mashed potatoes so the melted butter runs over the chicken and potatoes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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