Though it's named for Ukraine's capital city, chicken kiev is probably not a Ukrainian dish. Some say it was conceived by the French inventor Nicolas Appert in the 18th century; others claim it was created at private club in Moscow in 1912. Either way, we love it for its crisp exterior and its luscious core of dill-flavored butter.
8 tbsp. unsalted butter (like Horizon),
at room temperature
1 1⁄2 tsp. finely chopped fresh dill
2 tsp. fresh lemon juice
1⁄2 tsp. cayenne
Kosher salt and freshly ground black pepper,
4 skinless boneless chicken breast halves
(about 6 oz. each)
4 cups Fresh Bread Crumbs
1 tsp. dried thyme
1 cup flour
3 eggs, beaten
Canola oil for frying
1. Stir together the butter, dill, lemon juice, and cayenne in a medium bowl. Season with salt and pepper; mix well. Spread a 12"-long piece of plastic wrap on a work surface and mound the butter onto one end, forming a 2" x 3" rectangle. Wrap the butter in the plastic, retaining the shape, and refrigerate for 2 hours.
2. Place each chicken breast between 2 pieces of plastic wrap and, using a mallet, pound them evenly to 1⁄4" thickness. Season each chicken breast with salt and pepper. Cut chilled butter lengthwise into 4 equal-size bars; place 1 in center of each breast. Fold ends over butter; roll up each piece tightly to enclose butter.
3. Whisk together bread crumbs, thyme, and 1 tsp. salt in a bowl and season generously with pepper. Put flour and eggs into 2 separate shallow dishes. Working with 1 chicken roll at a time, dredge in flour, then eggs, followed by bread crumbs. (Firmly press bread crumbs onto chicken; shake off excess.) Transfer to a sheet pan, cover, and refrigerate for 2 hours.
4. In a large straight-sided skillet, pour in oil to a depth of 1⁄2"; heat over medium heat until it registers 325° on a deep-fry thermometer. Add chicken and reduce heat to medium-low; cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel–lined plate. Serve immediately.