Chicken Kiev

Method

1. 1 Mix the softened butter with the chives, parsley, lemon juice, 1/2 teaspoon salt, black pepper, and cayenne.
2. 2 Shape the butter into a 4-inch log on plastic wrap, roll it tightly into a tube about 1 1/2 inches wide, twist the ends, and freeze until firm.
3. 3 Place each chicken breast between sheets of plastic wrap or wax paper and pound to about 1/4-inch thickness.
4. 4 Cut the frozen butter lengthwise into four portions. Season both sides of each breast with salt and pepper, place butter near one edge, fold in the sides, and roll tightly around the butter.
5. 5 Combine the breadcrumbs, thyme, 1 teaspoon salt, and a generous amount of pepper in a bowl. Put the flour and beaten eggs in separate shallow dishes.
6. 6 Coat each chicken roll first in flour, then egg, then breadcrumbs. Place on a parchment-lined plate and refrigerate for at least 2 hours and up to 12 hours.
7. 7 Heat 1/2 inch of vegetable oil in a straight-sided skillet to 325°F. Fry the chicken, turning once, until browned and cooked through, about 25 minutes.
8. 8 Drain on paper towels and serve immediately, taking care when cutting into the hot butter-filled center.