Chicken Kiev - cooking recipe

Ingredients

1/2 cup softened butter
1 None medium egg yolk
1 tbsp fresh tarragon leaves, finely chopped
1 tsp lemon juice
1 clove garlic, minced
None None Tabasco sauce, to taste
-1 None Chicken Kiev
4 None small chicken breasts, a 1 inch pocket cut lengthwise into center of each
3/4 cup seasoned flour
2 None medium eggs, lightly beaten
1 cup dry breadcrumbs
4 1/2 tbsp butter
1/4 cup olive oil
None None steamed baby carrots or vegetables of choice, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Beat butter, egg yolk, tarragon, lemon juice, garlic and Tabasco until pale and smooth. Transfer to a piping bag.
Pipe butter mixture evenly between chicken breast cavities and fold excess flesh over to enclose. Chill for 15 mins, or until filling is firm.
Toss each breast in flour, shaking off excess. Dip into eggs then coat in breadcrumbs.
Heat butter and oil in a large frying pan over medium heat. Saute breaded chicken breasts for 4 mins per side, or until golden brown. Transfer to baking tray and bake for 15 mins, or until cooked through.
Serve with steamed carrots or vegetables of choice.