People, have you ever had real Chicken Kiev? It is just show-stoppingly magnificent. That's the upside. The downside is that it's an extremely labor-intensive dish. Make the compound butter, chill it. Prepare the chicken breasts, stuff them with said butter, chill them. Make some breadcrumbs, toast them, toss them, cool them. Dip the chicken presents in three different bowls, and cook for 45 minutes. So, I don't make this very often, but when I do, I make extras because the pre-cooked chickens freeze beautifully. And then when you savor your first bite, you just want to die it's so good. The compound butter is redolent of the shallots and tarragon with which it's infused and the egg-flour-breadcrumb topping is perfection. Will post a pic when they come out of the oven as well as the recipe.