Chicken Kiev
				Serves 4
Ingredients
1	stick butter, softened
1 tbls	minced garlic
2 tbls	parsley, finely chopped
1/2 tsp	salt
1/2 tsp	ground black pepper
________
4	boneless, skinless chicken breasts
	salt
	pepper
________
1 cup	all-purpose flour
1/2 tsp	salt
2	eggs, beaten
1/2 tsp	salt
1 cup	Panko bread crumbs
________
1 tsp	cayenne pepper
Directions
Add the butter to a small Pyrex mixing bowl (nuke it for 15 seconds if you need to). Add the garlic, parsley, salt, and pepper. Mix and smash together with a tablespoon until well combined. Spoon it into some plastic wrap and roll up tightly in a tube shape. Throw it in the freezer for about 15 minutes while you get the next step going. Remove the tenderloins from the chicken if they’re still on there. Save those for your next meal. Put one breast in a freezer bag. Press the air out and seal. With the smooth side of your tenderizer, pound out the breast until it’s about 1/4" thick. Remove it from the bag and set it on a plate. Repeat for the other 3 breasts. Separate them with wax paper if you need to stack. Remove the butter package from the freezer and the plastic wrap. Cut it into 4 equal chunks. Put one flattened breast on your cutting board. Place a butter chunk in the middle of the chicken. Fold the narrower sides of the chicken over the butter, then fold the long sides over and gather up all the edges up. Form it into a tight ball with your hands. The top should be smooth; the bottom will be gathered. Wrap the ball tightly in plastic wrap forming it more with your hands. It’s got to be tight and well sealed. Set the wrapped ball on a plate. Repeat for the other 3 balls. Place the plate of balls in the freezer for at least 30 minutes to firm up. Now get your breading station going. Get three small shallow bowls. In the first bowl add the flour and a sprinkle of salt and mix it up. In the second bowl add the eggs and salt and beat them together. In the third bowl throw in the bread crumbs. Take the chicken balls out of the freezer. Remove a chicken breast from the plastic wrap. Roll it in the flour until completely coated and shake off any excess. Throw the ball in the beaten eggs and roll it around until it’s completely covered. Now throw it in the bread crumbs and roll it around until it’s completely covered. Press the crumbs in firmly. Place the ball on a plate. Repeat for the other 3 balls. Place the plate of uncovered balls back in the freezer for 30 minutes until firm. Heat a small saucepan of peanut oil to 350°. Preheat the oven to 400°. Line a jelly roll pan with foil. Remove the chicken balls from the freezer. Place one ball in the oil gathered side down for 1 minute. Flip and cook the other side for 1 more minute. Remove the ball from the oil, let it drip a bit, and set it on the foil-lined pan gathered side down. Repeat for the other 3 balls. Sprinkle the tops of the balls with a pinch of cayenne each. Place the pan of balls in the oven and bake at 400° for 19 minutes. Remove the pan from the oven and let it rest for 5 minutes before serving.

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