Chicken Kiev

Instructions

1. Prepare the herb butter
   In a small bowl, combine the softened butter with chopped parsley, dill, chives, minced garlic, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly until well combined. Form the butter mixture into a 4-inch log on plastic wrap, roll tightly, and refrigerate for at least 30 minutes until firm.
2. Prepare the chicken
   Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy pan. Be careful not to tear the meat. Season both sides with salt and pepper.
3. Fill the chicken
   Cut the chilled herb butter into 4 equal pieces. Place one piece of butter in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly to completely enclose the butter. Secure with toothpicks if necessary. Refrigerate the rolled chicken for 30 minutes to firm up.
4. Set up breading station
   Prepare three shallow dishes: one with flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken roll first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs, pressing to adhere. For an extra crispy coating, dip the breaded chicken in egg again and coat with a second layer of breadcrumbs.
5. Chill before frying
   Place the breaded chicken rolls on a plate and refrigerate for at least 15 minutes. This helps the breading adhere during cooking and keeps the butter from melting too quickly.
6. Fry the chicken
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). The oil should be about 1/2 inch deep. Carefully place the chicken rolls in the hot oil and fry until golden brown on all sides, about 5-6 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
7. Finish in the oven
   Transfer the fried chicken to a baking sheet lined with a rack. Bake in a preheated 375°F (190°C) oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Rest and serve
   Let the chicken rest for 5 minutes before serving. Remove any toothpicks. Slice each roll on a diagonal to reveal the herb butter center and serve immediately, garnished with additional fresh herbs if desired.