A delightful twist on the classic Chicken Kiev, featuring a flavorful herb butter filling and a crispy coating.
Mix the butter, garlic, chives, parsley, salt, rosemary, and pepper in a bowl until well combined.
Ensure the butter is softened for easier mixing.
Shape the herb butter into a log, wrap it in waxed paper, and freeze until firm.
Freezing the butter helps it stay intact during cooking.
Pound each chicken breast to an even thickness of about 1/4 inch.
Use plastic wrap to prevent mess while pounding the chicken.
Cut the frozen herb butter into four pieces and place one piece in the center of each chicken breast.
Ensure the butter is well-frozen to make stuffing easier.
Roll the chicken around the butter, securing the edges with toothpicks.
Seal the edges tightly to prevent the butter from leaking out.
Dip each chicken roll in flour, then in the egg mixture, and finally in breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a better coating.
Heat the oil in a frying pan and cook the chicken rolls until golden brown and cooked through, about 15 minutes.
Turn the chicken rolls occasionally for even cooking.
Drain the cooked chicken on paper towels to remove excess oil.
Let the chicken rest for a few minutes before serving to retain juices.
Serve the chicken rolls warm, garnished with additional parsley if desired.
Pair with a fresh salad or steamed vegetables for a complete meal.
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