Chicken and turkey
Chicken Kyiv is an impressive Ukrainian dish made by filling chicken breast with garlic butter, coating it in breadcrumbs, and frying it. It is known for the buttery sauce that flows out when cut.
Mix the butter, garlic, and parsley, shape the mixture into a cylinder, and wrap it. Chill in the freezer for 20 minutes until firm.
Flatten the chicken breasts. Place a piece of the firm butter cylinder inside each, roll tightly, and seal the ends.
Coat each chicken roll in flour, then egg, then breadcrumbs. Repeat once for a double coating.
Heat the oil over medium heat. Fry the rolls for 12–14 minutes, until golden all over and the inside reaches a safe temperature. When cut, the juices should run clear and the meat should not be pink.
Serve hot; the butter sauce should flow out when cut, so take care when serving.
After coating, uncooked rolls can be stored in the freezer for 1 month and fried without thawing. Cooked chicken keeps in the refrigerator for 2 days.
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