Serves 4 to 6. Recipe is by George Krause.
1 stick unsalted butter, softened but not room temperature
1 tbl. chopped, fresh basil
1 tbl. chopped fresh tarragon
1 tbl. garlic powder
1 tsp. kosher salt
4 boneless skinless chicken breasts
2 cups panko bread crumbs, divided
1 tbl. water
1. In a standing mixer combine the butter, basil, tarragon, garlic powder and salt. Mix until creamy and fully incorporated. Using plastic wrap roll butter mixture into a tight log and allow to chill in the refrigerator for 30 minutes.
2. Place another piece of plastic wrap on a cutting board about a foot and a half long. Lay a single chicken breast on the plastic and layer another piece on top. Using a flat mallet, pound the chicken to approximately 1/8 -inch thick, trying not to tear the meat in the process then set aside in plastic. Repeat this for all 4 breasts.
3. Unwrap the butter after chilling and cut into 4 pieces and then again long ways. Towards the top of the first chicken breast place 2 small pieces of butter and a pinch of the bread crumbs. Roll the chicken around the filling using the plastic wrap for pressure and seal it in the plastic. Allow to chill in the refrigerator for a minimum of 5 hours.
4. After well chilled and ready to cook, mix the egg and 1 tablespoon of water in a shallow bowl and pour remaining bread crumbs in another shallow bowl. Unwrap the chicken and roll through the egg wash and bread crumbs before placing into a skillet over medium heat with a 1/2-inch of vegetable oil.
5. Pan-fry each side of the Kiev until golden brown and cooked through, approximately 4 minutes on all 4 sides. Allow to drain for 1 minute and serve cut on the bias.