Page 171 - My Cookbook

INGREDIENTS
Chicken Kiev

Chicken
Makes Serves 4 ∙ Source Americastestkitchen.com
HERB BUTTER
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon minced fresh parsley leaves
1 tablespoon minced shallot
1⁄2 teaspoon minced fresh tarragon leaves
1 tablespoon fresh lemon juice
3⁄8 teaspoon table salt
1⁄8 teaspoon ground black pepper
CHICKEN
4 - 5 slices white sandwich bread, cut into 3/4-inch cubes
Salt and ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts (7 to 8 ounces each), tenderloins removed 1 cup all-purpose flour
3 large eggs, beaten
1 teaspoon Dijon mustard
DIRECTIONS
Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook frozen chicken Kievs, increase the baking time to 50-55 minutes (do not thaw chicken).
1. For the Herb Butter: Mix butter, shallot, herbs, lemon juice, salt, and pepper in medium bowl with rubber spatula until thoroughly combined. Form into 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.
2. For the Chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add half of bread cubes to food processor and pulse until cubes are coarsely ground, about sixteen 1- second pulses. Transfer crumbs to large bowl and repeat with remaining bread cubes (you should have about 3 1/2 cups crumbs). Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet