This justly famed entrée consists of thinly pounded boneless, skinless chicken breasts that are rolled around fingers of seasoned butter and then breaded and fried. When the rolls are cut, the melted butter spurts out, creating a moment of high culinary drama. Obviously, the key to success in preparing this dish is to seal the chicken packets tightly and to bread them with care so that the butter does not leak out during cooking.
Using the back of a wooden spoon, cream together in a medium bowl:
On a sheet of wax paper, shape the butter into a 6 x 3-inch cake and refrigerate for 2 hours.
Rinse and pat dry:
8 boneless, skinless chicken breast halves (about 6 ounces each)
Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until 1/4 inch thick. Season with:
Salt and ground black pepper to taste
Divide the chilled butter crosswise into fingers (1 for each piece of chicken), each 3 inches long. Arrange the chicken tender side up on a work surface. Place 1 finger of butter crosswise on each breast about one-third of the way up from the tapered end. Fold the tapered end over the butter then roll the butter up inside the remainder of the breast, tucking in the sides to enclose the butter completely (see Preparing Chicken Kiev). Combine in a wide, shallow bowl:
2 cups dry unseasoned breadcrumbs
1 teaspoon salt
1 teaspoon ground black pepper
Whisk together in a shallow bowl:
2 large eggs
2 teaspoons water
Spread on a plate:
1/2 cup all-purpose flour
Coat the chicken packets in the flour, being sure to cover the tucked-in ends. Roll the packets in the egg mixture, then coat on all sides with the breadcrumb mixture, patting with your fingers to make the crumbs adhere. Place the rolls on a rack, cover loosely with wax or parchment paper, and refrigerate for 1 to 8 hours.
Position a rack in the center of the oven. Preheat the oven to 350┬░F.
Heat in a skillet large enough to hold the rolls in a single layer over medium-high heat until shimmery:
1/2 cup vegetable oil
Arrange the rolls in the skillet and sauté until the first side is nut-brown, 2 to 3 minutes. Turn carefully with a slotted spatula and brown the second side in the same manner. Using the spatula, transfer the rolls to a baking sheet and bake for 15 minutes. Serve immediately.
