Anti Inflammatory Herb Butter Chicken Kiev
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Learn more →Ingredients
4 servings
For the herb butter
- 6 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp fine sea salt
For the chicken
- 4 boneless, skinless chicken breasts (about 7–8 oz each)
- ½ tsp fine sea salt
For the breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- ½ tsp fine sea salt
For cooking
- 3 tbsp neutral oil (such as sunflower or avocado oil)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the herb butter: In a small bowl, mash together the softened butter, parsley, chives, thyme, and 1/2 tsp salt with a fork until the herbs are evenly distributed throughout the butter. Scrape the mixture onto a sheet of plastic wrap, roll it into a log about 1 inch in diameter, and twist the ends to seal. Refrigerate for at least 30 minutes, until firm.
- 2
Butterfly each chicken breast: Place one breast flat on a cutting board and, holding your knife parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Lay a sheet of plastic wrap over the opened breast and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts.
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