Chicken Kiev with Garlic Herb Butter

In a small bowl, combine the softened butter, grated garlic, salt, and pepper.

Finely chop the Italian parsley and chives.

Add the chopped herbs to the butter mixture and mix until fully combined to create a compound butter.

Prepare the chicken breasts by removing the tenderloin from each breast.

Carefully butterfly the main part of the chicken breast by slicing it horizontally, but not all the way through, and opening it like a book.

Cover the butterflied breast and the separated tenderloin with plastic wrap and pound them to an even thickness.

Spread a generous amount of the garlic herb butter onto the center of the pounded chicken breast.

Place the pounded tenderloin over the butter and fold the chicken breast around it, sealing the butter completely inside.

Place the stuffed chicken breasts on a tray and freeze for 20 minutes to help them firm up and hold their shape.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Season the chilled chicken with salt, then dredge in flour, dip in the egg wash, and finally coat thoroughly with panko breadcrumbs.

Heat vegetable oil in a deep pan to 350°F. Carefully fry the chicken for 5 minutes, until golden brown and crispy.

Preheat your oven to 350°F. Transfer the fried chicken to an oven-safe pan and bake for 12-15 minutes, or until the chicken is cooked through.

Remove from the oven, let it rest for a moment, then slice open to serve and enjoy the melted butter sauce.