Ayam Kiev

Instructions

1. Prepare the 1 recipe compound butter ahead of time, and make sure it has time to chill before assembling the chicken Kiev.
2. Place the 4 boneless skinless chicken breasts on a cutting board between two pieces of plastic wrap and flatten using a meat mallet. Season both sides of the chicken breast with salt and pepper,. Repeat for each chicken breast.
3. Cut a slice of the chilled butter, then place it in the center of each flattened chicken breast.
4. Wrap the chicken over the butter by folding in the sides to form a log. Tightly wrap each chicken piece in plastic wrap. Seal the edges of the plastic wrap by twisting or folding the wrap tightly. Repeat for each chicken breast.
5. Place the wrapped chicken logs in the freezer for about 2 hours until the seams have frozen.
6. To make the breading station, add the ¼ cup flour to a medium bowl. In another bowl, crack 2 eggs, and lightly beat them together. To a third bowl, add the 1 ½ cups Panko breadcrumbs and 1 teaspoon Italian seasoning, and stir to combine. Dip the chicken log into the flour first, followed by the eggs, then finally roll it in the panko breadcrumbs. Repeat until all the chicken logs are coated.
7. Preheat the oven to 400 degrees Fahrenheit. Add the oil for frying, into a large pot or deep fryer if you have one. Heat to 350 degrees Fahrenheit.
8. Deep fry each chicken log for 3-4 minutes until golden brown on all sides. Transfer the fried chicken into a 9×13-inch casserole dish and bake for 20 to 25 minutes or until the chicken is cooked through.