Chicken Kiev

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.