Chicken Kiev with Fines Herb

1. In a small bowl, mix melted butter, garlic, parsley, tarragon, chives, chervil, salt, and pepper.
2. Transfer seasoning to a plastic wrap, roll and twist the ends of the wrap to make a log, and refrigerate until contents solidify.
3. Slice each chicken breast lengthwise to create small pocket, leaving about an inch as is, to ensure you do not cut the chicken through.
4. Unwrap frozen seasoning and slice into 4 pieces.
5. Insert a piece into a pocket of chicken breast.
6. Use toothpicks to secure the filling.
7. Whisk eggs thoroughly.
8. Spread breadcrumbs on large plate for coating and season with salt and pepper
9. Spread flour in another plate for dusting.
10. Dust chicken with flour, dunk in egg wash, and coat with bread crumbs.
11. Heat oil in a pan over medium flame and shallow fry chicken until bolden brown.
12. Preheat oven to 180°C or 356°F.
13. Grease a baking sheet, place fried chicken and bake for about 20 minutes.
14. Serve chicken kiev hot with mashed potato and steamed vegetables.

You can also pack sizzling hot chicken kiev s in a Vaya Tyffyn lunch to dine later at home or at work. Pack hot chicken kiev on the topmost compartment. Store mashed potato and steamed vegetables in the other two boxes. When you are set to dine, spread out the stylish Vaya bagmat, and enjoy homemade fines herb chicken kiev.

Trivia

• Chicken kiev derives its name from the capital city of Ukraine, Kiev.
• Recently, the humble chicken kiev was dragged into a controversy when it was found that the dish was rather called Chicken Crimea.
• In Britain, chicken kiev is usually made using just butter and garlic. However, it is believed that the original chicken kiev was served to Russian dignitaries, and therefore never contained garlic.