Recipe

CHICKEN KIEV  (4 servings)

• 4 large boneless chicken half-breasts (usually called breasts)
• one bunch fresh chives, finely snipped
• 1 1/2 stick butter, nice and cold
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons milk
• 1 cup or more unseasoned bread crumbs

You will need a non-stick frying pan, a trusty little paring knife, and a small baking rack.

Preheat your oven to 350F.

Prepare an egg wash bowl by whisking together the eggs, salt, pepper and milk.

Have the bread crumbs ready in another bowl.

Unwrap one butter stick, cut it once in half longway, and once the short way, to obtain four longish butter pats.

With your paring knife, you will carefully dig a large pocket in the fleshier part of each chicken breast. Cut slowly, so that you can stop if the knife pokes through. Try to make the pocket itself wider than the opening.

Stuff the chicken breasts with the chives, and then push in the butter pats, without ripping through. Then gently roll the stuffed breasts in the egg first, then in the bread crumbs. It is all a bit nerve-wracking, but you'll do fine. Keep the breaded cutlets on a plate. Some recipes recommend chilling at this stage, but I don't think it matters at all.

On a medium, or just a bit under medium fire, melt the half stick of butter until it starts sizzling a little.

Gently drop the chicken pieces in the butter and cook on one side until nicely golden, lightly shaking the pan once in a while. Then flip the breasts and cook until nicely golden on the second side.

Now place your little rack above a lasagna dish or a pie plate, and gently lay the chicken pieces on  top of the rack.

Bake for 20 to 25 minutes, until cooked through (170F with a thermometer if you are anxious). Some of the butter will drip away, and you will not use it.