Chicken Kiev

Combine all ingredients for the butter mixture in a small bowl. Pat into a 4"x2" square on a piece of plastic wrap and place in the freezer for 20 minutes or in the refrigerator for 1 hour or until firm.

Preheat the oven to 400°F.

Place the egg in a bowl with 1 tablespoon water and beat well. Place the bread crumbs and salt in a separate bowl.

Use a knife to create a pocket in each chicken breast by placing the knife in the side of the chicken breast and cutting an opening. Be sure not to cut all of the way through the chicken, you just want a small pocket.

Remove the butter from the fridge and cut into 4 pieces (1"x2" each). Place a piece of butter in the pocket of each of the chicken breasts. Seal the chicken with a toothpick.

Season the chicken with salt & pepper to taste and then roll in flour. Dip into the beaten egg and finally into the breadcrumbs gently pressing to adhere. Refrigerate at least 1 hour or up to 24 hours.

Heat the vegetable oil over medium-high heat in a large oven-safe skillet and add the chicken. Cook on each side, about 2-3 minutes or just until golden.

Transfer the skillet to the oven and bake for 18-20 minutes or until the chicken reaches 165°F. Remove toothpicks before serving.