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