Paying homage to his European roots, Chef Greg brings this classic Russian/Ukrainian dish to life with rich and savory flavors.
Unsalted butter, softened room temperature
Parsley, finely chopped
Garlic, very fine chopped
Lemon, zest it
Finely chopped chives
Chicken breast skinless and boneless
Oil for frying, vegetable or soybean
Make compound butter and chill.
Mix the softened butter with chopped parsley, chives and minced garlic, lemon zest, little salt and pepper place on plastic wrap, roll into a log, and chill in the freezer.
Pound chicken breast.
Carefully butterfly chicken breast and pound to an even ¼-inch thickness. Take care not to split or break apart the chicken breast.
Wrap chicken breast.
Place each pounded chicken breast on a large piece of plastic wrap and place a piece of compound butter in the center of the chicken. Using the plastic wrap as a guide, tightly roll up the chicken around the butter, then tightly twist the ends of the plastic wrap to create a log shape.
Chill in freezer.
Chill the rolled chicken in the freezer for 30 minutes. this helps the chicken better hold its shape for breading and cooking.
Bread the chicken.
Dip each piece of chicken in flour after beaten egg and panko breadcrumbs.
Fry the chicken.
Shallow fry the chicken in a cast iron skillet or deep pot at 350F for 5 min or until internal temperature reaches 165F
Serve & enjoy!
Serve with roasted or mashed potatoes.
About the Chef
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Chef Greg Plingau came to Drift in 2020 after stints in Seattle and New York and is a menu mix master, integrating his European flair into American favorites.