Directions

30 Minutes Before the Cooking 🕧

1. Place the butter on the countertop to temper until cooking starts.

2. Place the beets into a medium pot and cover by 2 inches with water. Add a pinch of salt and bring to a boil over medium high heat. Allow the beets to simmer for 30-40 minutes or until easily pierced with a knife.

3. In a separate medium pot, cook the carrots and potatoes using the same method.

4. Allow those veggies to simmer ang let’s get cookin’!

Preparation 🥒

1. Let’s check out those beets, potatoes, and carrots! Once the vegetables are cooked through, remove them from the water and allow to cool to room temperature.

2. Preheat the oven to 350F. Place the oil into the heavy bottomed pot and gently heat to 375F. Fill another medium pot with water and bring to a boil for blanching the peas.

3. Pick and finely chop the parsley and dill, reserving half of each for the salad.

4. Place the tempered butter into a mixing bowl along with the chopped parsley and dill. Microplane or finely mince the garlic and add it to the bowl.  Season with salt and pepper and mix well to combine.

5. Scrape the compound butter onto a small sheet of parchment paper and shape it into a 4-x-2½-inch  rectangle. Refrigerate until firm, then cut in half lengthwise into two 4-inch-long batons.

6. Slice the chicken across the center and open it like a book. Place the smooth side of the chicken breast down between two pieces of plastic wrap. Using a rolling pin, pound out the chicken breast into an even ¼ inch thickness.

7. Season the pounded chicken breast with salt and pepper. Place a baton of butter into the middle of the chicken breast.  Fold the edges of the chicken over the butter and roll it up into a cylinder, finishing with the seam-side down.

8. Wrap the chicken roll in plastic wrap, twisting the ends to make a log shape. Place the chicken in the freezer until well chilled.

9. While the chicken is chilling, peel the potatoes, beets, and carrots and cut them into ¼ inch pieces. Cut the pickles and onion into the same size and add all the vegetables and pickles together in a mixing bowl.

10. Once the water is boiling, season the water with salt, add the peas, and blanch until tender.

11. Once the peas are cooked, remove them from the water and shock them in an ice bath. Once chilled, add the peas to the bowl along with the other salad vegetables.

12. In a small bowl, mix together 2 ounces of sunflower oil with the vinegar, sugar, and season to taste with salt and pepper. Drizzle as much of the dressing over the salad as you’d like and allow it to marinate as we finish the other elements of the Chicken Kyiv.

13. To make the coating, place the whisked egg in a bowl and place the flour and panko on separate sheet trays or plates.

14. Coat the chicken rolls in flour first, shaking off the excess. Then roll each piece of chicken in the egg, dripping off any excess as well. Finally, coat the chicken in the panko, pressing to adhere.

15. Place the crumbed chicken in the freezer until fairly firm to handle (but not frozen solid!)

How to Cook ‍🍳

1. Check to see that your oil is at 375F.

2. Once the oil is preheated, place the breaded chicken into the oil and cook, turning once or twice, until golden brown and delicious, about 2-3 minutes. The rolls will still be raw on the inside.

3. Once the chicken rolls are nicely golden, remove them from the oil and place onto a sheet tray lined with a rack.

4. Transfer the chicken to the oven and bake for 15 minutes or until the internal temperature of the chicken is 150F. When probing, only pierce through the top of the roll, so you don’t cause the butter to leak out!

5. While the chicken is cooking, arrange the salad in a decorative fashion and adjust the seasoning if needed.

6. Once the chicken is properly cooked, serve it alongside the golden beet vinegret, cut in half, and enjoy the crispy, buttery deliciousness of Chicken Kyiv!!