> GUEST wrote:
> Chicken Kiev - it's what's for dinner 11/2/2008
>
> Taken from Alton Brown's method, except I'll use boneless skinless
chicken
> thighs instead of chicken breast halves.
>
> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
chicken
> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
> 2 cups dry bread crumbs
>
> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4
teaspoon black
> pepper in the bowl of a stand mixer. Place mixture on plastic wrap
or waxed
> paper and roll into small log; place in freezer.
>
> Place chicken thighs, 1 at a time, between 2 pieces of plastic
wrap. Squirt
> chicken lightly with water and squirt the top of the plastic wrap
as well.
> Pound to no less than 1/8-inch thickness. Season each piece of
chicken with
> salt and pepper.
>
> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of
the
> compound butter and 1 tablespoon bread crumbs in the center of each
thigh.
> Using the plastic wrap to assist, fold in ends of thigh and roll
into a log,
> completely enclosing the butter; roll very tightly. Repeat with
each thigh.
> Place chicken in refrigerator for 2 hours, or up to overnight.
>
> Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in
a
> different pie pan.
>
> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over
medium-high heat
> until oil reaches 375 degrees F.
>
> Dip each thigh in the egg mixture and then roll in the bread
crumbs. Gently
> place each thigh in oil, sealed-side down, and cook until golden
brown,
> approximately 4 to 5 minutes on each side. Remove to a cooling rack
set in
> sheet pan and allow to drain for before serving.
>
> I have no idea what I'm going to serve with this. Perhaps some
brussels
> sprouts (from frozen, since they aren't in season). Some sort of
pasta?
> Maybe, maybe not.
>
> Jill

That sounds good.