From Cook's Illustrated. Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook frozen chicken, increase the baking time to 50-55 minutes; do not thaw first.
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8 tbsp unsalted butter, softened
1 tbsp minced shallot
1 tbsp minced fresh parsley leaves
1/2 tsp minced fresh tarragon leaves
1 tbsp juice from 1 lemon
3/8 tsp table salt
1/8 tsp ground black pepper
4-5 slices white sandwich bread, cut into 3/4 in cubes
2 tbsp vegetable oil
4 boneless, skinless chicken breasts
1 c flour
3 large eggs, beaten
1 tsp Dijon mustard
1. For the herb butter: Mix all butter ingredients in medium bowl with rubber spatula until thoroughly combined. Form into a 3-inch square on plastic wrap; wrap tightly and refrigerate until firm, about 1 hour.
2. For the chicken: Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add half of bread cubes to food processor and pulse until cubes are coarsely ground, about sixteen 1-second pulses. Transfer crumbs to large bowl and repeat with remaining bread. Add 1/8 tsp salt and 1/8 tsp pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature.
3. Butterfly chicken breasts and pound until 1/4 inch thin. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface. Season both sides with salt and pepper. Place 1 piece of butter in center of bottom half of chicken. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package, pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate chicken, uncovered, to allow edges to seal, about 1 hour.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 tsp salt and 1/8 tsp pepper; season bread crumbs with 1/2 tsp salt and 1/4 tsp pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts.
5. Bake until 160 degrees, 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.