To cook chicken Kiev, roll four chicken breast halves after filling them with a mixture of spices and bread crumbs, and coat them with additional bread crumbs and an egg mixture. Then, cook each chicken breast until golden brown, drain and serve.
First, create a compound butter mixture by mixing one stick of butter with teaspoons of parsley, tarragon, salt and a pinch of pepper. Place 1/4 of the mixture on each chicken breast along with a tablespoon of panko bread crumbs, and tightly roll each breast into a log, enclosing the butter. You may put plastic wrap under the chicken and use it to assist in the rolling process. Then, place the chicken in the refrigerator for at least two hours.
Next, create an egg mixture with two large eggs and one teaspoon of water, and dip each chicken breast in the mixture before rolling it in the bread crumbs. Heat some vegetable oil in a saute pan over medium-high heat, then place each breast on the pan, and cook for approximately 5 minutes on each side until golden brown. The interior temperature should reach approximately 165 F. Finally, remove the chicken onto a cooking rack, drain for about 5 to 10 minutes, and serve.