Chicken Kiev with Mushroom Duxelles

Ingredients

• Boneless, skinless chicken breasts4
• Unsalted butter, softened1/4 cup
• Mushrooms, finely chopped1/2 cup
• Shallots, finely minced1 tbsp
• Fresh parsley, finely chopped1 tbsp
• Dry white wine1 tbsp
• All-purpose flour1/2 cup
• Eggs2
• Breadcrumbs (panko)1 cup
• Saltto taste
• Black pepperto taste
• Vegetable oil, for fryingas needed

Steps

1. 1

   Prepare the mushroom duxelles: Sauté minced shallots in a little butter until softened. Add finely chopped mushrooms and cook until all moisture has evaporated. Deglaze with white wine and cook until dry. Let cool.

2. 2

   Mix softened butter with the cooled mushroom duxelles, chopped parsley, salt, and pepper. Chill until firm.

3. 3

   Butterfly and pound the chicken breasts thinly.

4. 4

   Place a portion of the mushroom butter mixture onto each chicken breast and carefully wrap the chicken around the filling, sealing tightly.

5. 5

   Set up a breading station: flour, beaten eggs, breadcrumbs.

6. 6

   Dredge each chicken roll in flour, then egg, then breadcrumbs, ensuring a good coating.

7. 7

   Chill the breaded chicken rolls for at least 20 minutes.

8. 8

   Heat vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken rolls until golden brown on all sides.

9. 9

   Transfer to a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through.

10. 10

    Let rest for a few minutes before serving.