Ingredients
  • 1 stick butter, softened at room temp
  • 1/4 cup green garlic, finely chopped or 2 cloves garlic, finely chopped
  • A small handful (6 to 8) ramps or 2 to 3 spring onions or 4 scallions, well-trimmed and finely chopped
  • 2 spring onions or 4 thin scallions, well-trimmed and finely chopped
  • 2 tablespoons thyme, chopped
  • 2 teaspoons lemon zest
  • Salt
  • 4 pieces boneless, skinless chicken breast
  • Pepper
  • About 1/2 cup flour
  • 2 eggs
  • 1 cup panko or homemade breadcrumbs
  • 1/2 cup fine breadcrumbs
  • A sprinkle freshly grated nutmeg
  • 1/4 cup grated Parmigiano-Reggiano or parmesan cheese
  • About 1/4 cup canola, grapeseed or olive oil
  • 1 bundle upland cress or baby arugula, trimmed and picked
  • 1/2 cup mint leaves
  • 1/2 cup flat-leaf parsley tops
  • 1/4 cup tarragon, leaves picked
  • 2 cups baby greens of any kind
  • Juice of 1/2 lemon plus wedges to serve
  • EVOO – Extra Virgin Olive Oil, for drizzling
Preparation

Combine softened butter with garlic, ramps, spring onions, thyme, lemon zest and salt in a food processor. Scrape onto parchment paper and roll into a log, twisting ends to wrap butter log tightly. Refrigerate to firm or freeze 30 minutes. 
 
Cut deep pockets into each piece of chicken breast with a small, sharp knife. Cut 4 discs of butter about 3/4-inch thick and nest one into each chicken breast in the cut pockets. 

 
Arrange 3 dishes: one with flour, another with the beaten eggs and the third with panko and breadcrumbs with cheese & a little nutmeg. Season each dish with salt and pepper.  Bread the chicken, coating them in flour, then egg and ending with breadcrumbs. 
 
Heat oil, 4 turns of the pan, in a wide, shallow skillet over medium to medium-high heat.  Cook the chicken 12-15 minutes, turning occasionally. 
 
Combine greens and dress with lemon juice, a drizzle of EVOO and season with salt. 
 
Serve Kiev with lemon wedges and greens alongside.