Chicken Kiev

Pound the chicken breasts between plastic wrap using the meat tenderizer until they are uniformly thin (about ¼ inch thick), working from the center outward to avoid tearing the meat.

Finely mince the garlic and chives, then mix them with the frozen butter on a small plate until well combined. Divide the butter mixture into small portions and place on a non-stick surface to chill further.

Place a portion of the chilled garlic-herb butter in the center of each pounded chicken breast, then fold the sides inward to enclose the filling completely, sealing the edges by pressing gently with fingertips.

Set up three separate shallow dishes: one with flour, one with beaten eggs, and one with plain bread crumbs. Season the flour lightly with sea salt.

Coat each stuffed chicken breast in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with bread crumbs, pressing gently so the coating adheres.

Heat vegetable oil in the giant non-stick pan over medium-high heat until shimmering (about 1-2 minutes).

Carefully place the breaded chicken breasts into the hot oil and cook until the coating is golden brown, about 8-10 minutes, turning gently halfway through cooking to ensure even browning on both sides.

Transfer the cooked chicken to a clean plate and let rest for 2-3 minutes before serving to allow the interior to set and the butter filling to stabilize.