This classic Ukrainian dish is one of pure indulgence, and was common in French restaurants in the middle of the last century. Warn your guests: When made properly, butter spurts out of the chicken when it is cut; it’s quite spectacular. You can prepare the chicken rolls ahead of time and fry just before serving, but it cannot be said that this is a dish that takes no work— it’s about as complicated as I care to get. Traditionally, Chicken Kiev is served alongside crispy potatoes and fresh green peas, but rice and salad are good too.

　　

Ingredients

makes 4 servings

　　8 tablespoons (1 stick) butter, softened

　　2 garlic cloves, minced

　　2 tablespoons chopped fresh parsley leaves, dill leaves, chives, or a combination, plus more for garnish

　　4 boneless, skinless chicken breasts

　　Salt and black pepper to taste

　　1/4 cup flour

　　2 eggs, beaten

　　1/4 cup fresh bread crumbs, preferably homemade (page 580)

　　Corn, grapeseed, or other neutral oil for deep-frying

　　Lemon wedges for serving

　　

Step 1

Mix the butter with the garlic and herbs. Form the mixture into eight 1-inch by 1/2-inch logs. Place on wax paper, cover, and freeze for at least 1 hour. Meanwhile, put each breast piece between 2 pieces of wax paper or plastic wrap and pound gently with the bottom of a pot, a rolling pin, or the palm of your hand until about 1/2 inch thick. Cut each in half so you have 8 pieces. Sprinkle each with salt and pepper.

　　

Step 2

When the butter mixture is frozen, place a piece of the frozen butter in the center of each chicken breast. Fold in the sides and roll the chicken tightly around the butter. Make sure the butter is completely enclosed and the chicken sealed shut.

　　

Step 3

Coat the chicken rolls in the flour, eggs, then bread crumbs. Place on wax paper, cover, and refrigerate for at least 1 hour.

　　

Step 4

About 30 minutes before you’re ready to eat, put at least 2 inches of oil in a deep heavy skillet or saucepan and turn the heat to medium-high. When it reaches 350°F—a pinch of flour will sizzle, and the oil will thin and start to shimmer (don’t let it smoke)—gently slide in the chicken rolls and cook, turning once or twice, until golden brown, about 4 minutes. Do not overcrowd; work in batches if necessary. Drain on paper towels, garnish, and serve hot, with the lemon wedges.

　　

Grilled boneless chicken

Step 5

Once you take the skin off chicken, it becomes almost as easy to grill as hot dogs. The danger of incineration just about vanishes, and cooking time—especially for breasts—is reduced to less than 10 minutes. Remember, too, that you can always use the broiler instead of the grill, with far more control and convenience.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.