Chicken Kiev

After a request from my husband, I present Chicken Kiev (or something kinda like that anyway)!

Step 1: Butterfly (fancy way of saying cut in half along the side with cutting all the way through) your chicken breast to make it a bit thinner

Step 2: Smash it with a hammer!  No really, flatten it!  I do this by putting the chicken between two sheets of wax paper and using a hammer (but a meat mallet would probably be easier)

Step 3: Add your compound butter (wait, you did make that ahead of time, right?).  I like to mix my butter with garlic and oregano, but you can use pretty much any dry herbs you like.

Step 4: Roll up your chicken

Step 5: Wrap tightly in plastic wrap and refrigerate for at least 2 hours (overnight is fine too)

Step 6: Dip your chicken in flour, followed by a beaten egg, and then into panko bread crumbs

Step 7: Fry at 375ºF in oil (I like vegetable oil, but canola or peanut oil would be fine too.  Do NOT use olive oil for this).  Cook time will be approximately 4 minutes per side.

Step 8: Drain and serve