chicken kiev

reasonably time consuming-but i think this one is worth it. You can also pre-prep several of these and stick them in the freezer to eat at a later time.
to start-take a stick of butter and put it on the counter so it can become room temperature.
mix the butter with 1 T of tarragon and 1 T of parsely (use dried) 2 pinches of salt and a few dashes of pepper. Mix with a hand mixer or with your table mixer. place this mixture on a piece of wax paper, roll one end over the mixture and roll on the ball of your hand into a log that is about 1" in diameter. stick it in the freezer.
take 4 chicken breasts-and place them, one at a time, inbetween some plastic wrap. and pound them down to no smaller than 1/8".
take the butter out of the freezer and cut into 4 pieces.
get another piece of plastic wrap on the counter-and put a piece of chicken on it-place one of the butters near the most narrow part of the chicken, and begin to roll, tucking in the sides as you go. wrap the rolled up chicken tightly and put in the fridge for at least 2 hours. It was recommended that you leave them only up to overnight-but i'm not sure if this is true or not.
now to cook:
in a pie pan-whisk 2 eggs with 1 T of water
in another-place your favorite bread crumbs (i like to use panko with added garlic powder, salt, and pepper)
egg wash your chickens, place in the bread crumbs-pressing them down to adhere, then pan fry with olive oil to brown the crust-then stick in the oven at 375 for about 20-30 mins-until the chicken is fully cooked.
I am serving these with an herbed orzo mixed with corn and peas. i think they would also go really well some yukon mashed potatos!!
enjoy!