Light Chicken Kiev

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (7 1/2 ounce) container smart balance light butter spread, room temperature
• 1 teaspoon dried parsley
• 1 teaspoon dried tarragon
• 1 teaspoon chervil
• 1 teaspoon dill
• 1 lime, zest of
• 1 lemon, zest of
• 1 teaspoon kosher salt, plus extra for seasoning chicken
• 1/4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
• 4 boneless skinless chicken breast halves
• 2 large eggs, beaten with
• 1 teaspoon water
• 2 cups japanese-style bread crumbs, crushed with a rolling pin (panko)
• 2 tablespoons canola oil (for frying)

Recipe

• 1 combine butter, parsley, tarragon, chervil, dill and zests with teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• 2 place chicken breasts, one at a time, between two pieces of plastic wrap. sprinkle chicken lightly with water and squirt the top of the plastic wrap as well. pound to no less than 1/8-inch thickness. season each piece of chicken with salt and pepper.
• 3 lay one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter in the center of each breast. using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. repeat with each breast. place chicken in refrigerator for 2 hours, or up to overnight.
• 4 place egg and water mixture in one pie pan and 2 cups bread crumbs in a different pie pan.
• 5 dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. place in the refrigerator for one hour then re-dip the chicken.
• 6 heat oil in a pot or deep fryer heat until oil reaches 325 degrees f.
• 7 gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. if the chicken becomes too brown, turn the flame down to lower the temperature of the oil. remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.