Chicken Kiev

Flight plan

Method

1. 1Mash the garlic with a pinch of salt into a paste, then mix in the parsley (and tarragon or chives) and work in the butter until even. Wrap and chill until firm.
2. 2Pound the chicken breasts between plastic wrap to an even 1/4 inch and season with salt and pepper. Put a quarter of the butter at the wide end of each.
3. 3Fold the narrow end over the butter to make a tight pocket, then gather the sides underneath into a ball with the seam on the bottom. Wrap each one tightly in plastic and freeze about 30 minutes, until the seam holds.
4. 4Set out three bowls: the salted flour, the beaten eggs and the panko. Dredge each ball in flour, dip in egg, then press into panko. Freeze about 15 minutes more, until firm.
5. 5Heat 2 inches of oil in a small heavy pot to 350°F and preheat the oven to 400°F.
6. 6Fry one or two at a time, seam side down first, about 1 minute per side, until light golden. Move them to the foil-lined pan.
7. 7Bake for 15 minutes, or until cooked through (165°F inside). You'll hear the butter start to sizzle.
8. 8Rest about 5 minutes before serving.