Chicken Kiev

Directions

1. 1
   Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl.
2. 2
   Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log.
3. 3
   Wrap and freeze until firm, at least 3 hours and up to 3 days.
4. 4
   Slice the frozen butter into 6 equal pieces.
5. 5
   Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet.
6. 6
   Transfer to a clean piece of plastic wrap and season with salt and pepper.
7. 7
   Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go.
8. 8
   Tightly wrap the chicken roll in plastic wrap.
9. 9
   Repeat with the remaining chicken and butter.
10. 10
    Refrigerate the rolls at least 2 hours or overnight.
11. 11
    Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet.
12. 12
    Put the flour in a shallow dish.
13. 13
    Whisk the eggs and mustard in another shallow dish.
14. 14
    Put the panko in a third dish.
15. 15
    Unwrap the chicken rolls and generously season with salt and pepper.
16. 16
    One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
17. 17
    Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
18. 18
    Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes.
19. 19
    Transfer to the prepared rack and bake until cooked through, about 10 minutes.
20. 20
    Photograph by Con Poulos