Backyardigans Chicken Kiev

Backyardigans Chicken Kiev
I have no idea whether or not this is anywhere near authentic, but it was good.

4 tablespoons unsalted butter, softened
2 cloves garlic, crushed
1 tsp. salt
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
4 boneless, skinless chicken breast halves, pounded out to 1/4 inch thickness (or you can get cutlets, provided they’re large enough for rolling)
2 eggs, beaten
1 cup whole-wheat breadcrumbs, seasoned with a pinch of salt and pepper
Vegetable oil and butter, for cooking

Mix the softened butter with the garlic, dill, chives, and salt until well combined.  Wrap the butter in plastic wrap and shape into a small log; place in the freezer for at least 3 hours, or until hardened (I did mine overnight).  When ready to assemble the chicken, unwrap the butter and slice into four equal rounds.
Preheat the oven to 400 degrees.  Put the beaten eggs in a shallow dish; place the breadcrumbs in a second shallow dish.  Place one disk of the garlic-herb butter in the center of each piece of chicken.  Wrap the chicken securely around the butter, tucking the ends as best you can, and secure with toothpicks or kitchen twine.  Roll each piece of stuffed chicken in the beaten egg, then coat completely with breadcrumbs.
In a deep skillet over medium-high heat, warm 1 tablespoon of butter with about 1/4 inch of vegetable oil until very hot but not smoking.  Brown the chicken rolls on all sides in the oil and butter, then transfer to a baking sheet.  Bake the chicken at 400 degrees for 20 minutes, until cooked through.  Serve immediately; when you cut into the chicken, the butter in the center should be just melted and will pour out to create a sauce on the plate.

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