We're gonna get set up for the chicken kyiv.
I also started last night
by making the compound butter,
but for each four pieces of chicken,
you want about two sticks,
six to eight tablespoons of butter.
And I just leave it on the counter and soften it,
and then I added dill, parsley, chive,
garlic and a splash of lemon juice.
Then I wrapped it into a bundle.
And I chilled it to make it nice and firm,
so we could cut it.
We have two things going on here.
We have some chicken still waiting to be stuffed and rolled
and we have some chicken that I've popped into the freezer
and started to bread.
Flour, egg, breadcrumb.
I season the breadcrumb with these guys.
Lemon, dill and parsley in the breadcrumb itself.
So here's how we do this.
We split into a chicken breast sideways,
but not all the way through, and open it up.
And then we fit in a couple of pieces
of that butter, and I cut them into smaller pieces
so I can figure out the math
of trying to get this all rolled and tucked in
without exposing the butter.
And then we take the bundle, put it on the plastic,
wrap snug, twist.
Easy, easy.
Any light in color, light in flavor oil,
getting hot over medium heat.
We want the oil to be about 350 degrees.
And we want to cook the chicken in small batches.
See, this is one from the freezer
and then we'll take these guys.
They look like giant egg rolls, don't they?
And then we'll take them through the egg.
And then into the bread crumb.
And see what I'm doing here?
I'm gonna put this off to the side.
You cannot put these in one at a time.
They will all have different cooking temperatures.
You wanna cook them in at least small batches.
Two, three, four at the max,
depending on the size of your pot.
Like shapes and sizes always in cooking
and everything goes as much as you can fit into the pan,
goes in at the same time
so you have, again, even cooking.
Okay, and our last of this batch.
Now, next to the pot,
John, show them next to the pot?
There is a transfer tray.
That's lined with parchment
and a wire rack so heat can circulate
all the way around the chicken kyiv, okay?
Now, we're going to put that into the oven
for 12 to 15 minutes
to cook these through to about 165 degrees,
but remember, the center's filled with butter,
so you want to put the thermometer
just into the meat on an angle
on the top or the bottom.
Heat's gonna circulate
so it'll be the same temp on both,
but you wanna make sure the chicken's cooked through.
That's why we're finishing it in the oven.
Okay, guys, this is our chicken kyiv
that we have fried in canola oil.
And now we're going to finish cooking in the oven.
So we just fried these guys, once they're breaded,
until they turn golden brown on the outside.
We have to finish cooking them through very gently.
So the oven is only on 325,
and it's gonna be in there about 12 to 15 minutes.
I'm taking it out!
Look at that.
How gorgeous, right?
All I've done is take baby watercress,
any kind of spicy green,
and dressed it with a little lemon juice and olive oil,
and we just piled the chicken kyiv alongside
our gorgeous little bundles.
Look, no butter even fell out.
Look at the bottom of the tray.
Everything' still in there, you guys.
How gorgeous is this?
Seriously.
(glittery music)