Servings: 6

For the Chicken Spice Blend: subheading: For the Chicken Spice Blend:
½ tsp. Kosher Salt ½ tsp. Kosher Salt
¼ tsp. Fresh Cracked Black Pepper ¼ tsp. Fresh Cracked Black Pepper
½ tsp. Smoked Paprika ½ tsp. Smoked Paprika
⅛ tsp. Cayenne Pepper ⅛ tsp. Cayenne Pepper
½ tsp. Garlic Powder ½ tsp. Garlic Powder
½ tsp. Onion Powder ½ tsp. Onion Powder
½ tsp. Dried Thyme ½ tsp. Dried Thyme
½ tsp. Dried Basil ½ tsp. Dried Basil
½ tsp. Dried Rosemary ½ tsp. Dried Rosemary
¼ tsp. Dried Parsley ¼ tsp. Dried Parsley
For the Chicken Kyiv: subheading: For the Chicken Kyiv:
6 Chicken Breasts 6 Chicken Breasts
½ Cu. Corn Flour ½ Cu. Corn Flour
4 Tbsp. Chicken Spice Blend 4 Tbsp. Chicken Spice Blend
4 Eggs (beaten) 4 Eggs (beaten)
1½ Cu. Bread Crumbs 1½ Cu. Bread Crumbs
2 Cu. Vegetable Oil (for frying) 2 Cu. Vegetable Oil (for frying)
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
For Garlic Butter with Fresh Herbs: subheading: For Garlic Butter with Fresh Herbs:
1½ Sticks Salted Butter (softened) 1½ Sticks Salted Butter (softened)
6 Cloves Garlic (minced) 6 Cloves Garlic (minced)
½ Cu. Fresh Dill (chopped) ½ Cu. Fresh Dill (chopped)
½ Cu. Fresh Parsley (chopped) ½ Cu. Fresh Parsley (chopped)
2 Tbsp. Lemon Juice 2 Tbsp. Lemon Juice
1 tsp. Fresh Cracked Black Pepper 1 tsp. Fresh Cracked Black Pepper

For the Chicken Spice Blend: subheading: For the Chicken Spice Blend:
Combine all of the ingredients.
For the Garlic Butter with Fresh Herbs: subheading: For the Garlic Butter with Fresh Herbs:
In a bowl, stir together butter all ingredients.
Form a log 1½" thick, cover with plastic wrap and put it in the freezer for at least 15 to 20 minutes.
For the Chicken Kyiv: subheading: For the Chicken Kyiv:
Remove fat & tenderloins from chicken fillet and pat dry. Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must pound to under ¼" thick. Remove the plastic or wax paper.
Coat the pounded chicken breasts in chicken spice mix and let them marinate for 15 minutes. Take the prepared garlic-herbs butter and cut into 6 equal pieces. Place 1 piece of garlic-herb butter in the centre of each chicken breast.
Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.
In a heavy bottom pot, heat 2 cups vegetable oil.
Preheat oven to 350°F.
Prepare 3 bowls: Corn Flour in one, bread crumbs in another, and egg in the third. Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each piece in slightly beaten eggs, and coat with bread crumbs.
Fry the Kievs for 3 to 4 minutes per side until golden & cooked.
Transfer to a baking tray and bake 20 minutes more.