Place <quantity>500<unit>g</unit></quantity> of ground chicken breast and <quantity>100<unit>g</unit></quantity> of ground salo in a bowl

Season with salt to taste and mix to form a sticky paste

Finely mince <quantity>1<unit>bunch</unit></quantity> of dill and cut <quantity>100<unit>g</unit></quantity> of unsalted butter into <quantity>6</quantity> pieces

Coat the butter pieces with the dill

Moisten your hands with water and divide the chicken mixture into <quantity>6</quantity> portions. Wrap each portion around a cube of butter and form an oblong shape

Crack <quantity>2</quantity> eggs into a bowl and beat thoroughly

Dip the chicken balls in <quantity>1½<unit>cups</unit></quantity> of all-purpose flour, in the beaten egg, and in <quantity>2<unit>cups</unit></quantity> of breadcrumbs. Dip them again in the eggs and the breadcrumbs

Distribute them on a baking tray and place in the freezer for 2h until they are frozen and firm

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Set them in a baking tray lined with parchment paper and bake for 40m until golden and crispy. The chicken Kyiv is ready

Enjoy this rich and crunchy treat!