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Chicken Kiev
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Wrap the chicken in cling wrap, twisting the ends tightly.
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Melt 2 sticks of butter. Add parsley and chives.
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Mix together. Line a mini muffin pan with liners.
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Pour 1 Tbsp of butter into each liner. Set in the fridge until it hardens.
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Pound all 6 chicken breasts.
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Cut each breast into 3 pieces. Sprinkle with salt and pepper.
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Place 1 piece of the butter mixture on each piece of chicken.
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Shape each breast into a ball-like shape.
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Chill in the freezer for about 30 minutes.
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Place egg, flour, and bread crumbs in separate bowls.
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Unwrap the chicken.
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Coat the chicken in flour, shaking off the excess.
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Then coat in the egg mixture.
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Next, coat in the bread crumbs.
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Place on a baking sheet and place back in the freezer for 30 minutes until firm.
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Fry the chicken pieces in batches for about 5 - 7 minutes.
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Transfer to a sheet pan with a rack.
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Turn halfway through, until golden brown on all sides.
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Bake at 400 degrees for 15 - 17 minutes.
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Insert a meat thermometer into the chicken, making sure it reaches 165 degrees F.
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Inside a piece of Chicken Kiev.
Photo by
Kimi Gaines
@kimijo
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