Chicken Kyiv

I have not invented the recipe, there really is a "Chicken Kyiv", almost more famous outside than in the Ukraine itself.

At this time Ukraine is experiencing a real nightmare that I hope will end soon and in the way that the Ukrainians would like it to end. To them and to all of us who love freedom and democracy, of course.

It is about chicken breasts stuffed with a mixture of butter with garlic and parsley that are battered and finally end up in the oven. A really good recipe.

Take this recipe as a small tribute to Kyiv and Ukraine.

INGREDIENTS (4 people)

• 4 large boneless skinless chicken breasts
• 50 grams (1.8 oz) of unsalted butter
• 4 tablespoons chopped dill*
• 1 clove garlic
• Wheat flour (for coating)
• 2 eggs (for coating)
• Breadcrumbs (for the batter)
• Salt
• ground black pepper
• Sunflower, corn, or canola oil (for frying)

* If you don't have chopped dill you can use parsley and if you want it to have a more Mediterranean filling you can use oregano, herbs de Provence etc.

In a bowl, beat the softened butter (not runny or too soft) with the dill and the garlic clove, finely chopped and without the central germ. We salt and pepper

We place a rectangular sheet of plastic wrap on the kitchen table and inside we introduce the previous mixture forming, more or less, an elongated cylinder.

We close the plastic wrap and take it to the freezer for 30 minutes.

While we prepare the chicken breasts.

We open them with a butterfly cut, that is, open like a book without the halves being separated. We flatten them with the help of a rolling pin.

Season the inside and outside of the chicken breasts.

Extract the cylinder of butter and cut it into four equal parts.

We introduce each of these parts inside the chicken breasts. Roll the meat over the cylinder of butter until it takes on a cylindrical shape. To give you an idea, it's like rolling up a rug.

We place each cylinder of meat inside a very tight plastic wrap and take it to the freezer for another half hour.

Remove from the freezer and bread them.

To do this, first coat them in flour, then in beaten egg and finally in breadcrumbs. We salt the outside.

In a pan with plenty of vegetable oil, fry the chicken rolls until golden brown. Do not worry that the interior will be raw because we will finish them in the oven.

Drain the chicken on a rack or on absorbent paper.

We preheat the oven to 200 degrees (390 F) and introduce the "kyivs" for 20-30 minutes.

We extract and ready to eat, accompanied by vegetables or chips.