Chicken Kiev

Directions

Magical Infused Garlic Butter

1. Place all the ingredients but the parsley, in the MagicalButter machine.

2. Set it to 145F (70C) for 2 hours.

3. Filter it through the MagicalButter Filter and into a medium size stainless-steel bowl.

4. Let it cool over ice while whisking until the butter becomes fluffy, at this point add the chopped parsley.

5. Place it in a piping bag with a medium round tip.

Chicken Kiev

1. Butterfly and season chicken breasts with salt, pound them lightly to make then an even thickness. Place 2 layers of plastic wrap overtop of each other and place the chicken breast up over it.

2. Pipe 2 line of the butter mixture in the center of each chicken breast.

3. Roll the chicken over itself using the plastic wrap. Tightly wrap each chicken “sausage.”

4. Transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

5. Whisk flour, paprika and 1 teaspoon salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour Panko breadcrumbs into third bowl.

6. Remove chicken breast sausages from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour.

7. Dip into beaten eggs, then press into breadcrumbs.

8. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

9. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

10. Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side.

11. Transfer chicken to the prepared baking sheet.

12. Bake in the preheated oven for about 14 minutes or fully cooked.

13. Serve right away, cut the chicken in half and let the butter ooze out. Bon Appétit.