Dinner tonight was Chicken Kiev with a blue cheese and chive butter rather than the more traditional parsley and tarragon butter. It didn’t take very long to prepare. I already had the butter made. It was leftover from the steak dinner we had a few days ago.
No real recipe – just an outline.
Mix herbs into butter, place on plastic wrap and roll into a cylinder. Refrigerate. Pound out boneless chicken breasts, place a piece of butter on the chicken fold the sides over and then roll up. Use toothpicks to hold together. Dip into seasoned flour, into beaten egg and then into fresh bread crumbs. Heat oil to 350°F. Fry chicken until golden brown. Approximate 10 minutes.