Place one chicken breast flat on a cutting surface and slice it in half horizontally. Place each piece between sheets of plastic wrap and pound out to approximately ¼ inch thickness. Repeat with the other breast.
Sprinkle kosher salt and creole seasoning on both sides of each breast piece.
Slice andouille into 8 thin pieces. Saute for about 1 minute on each side. (See Notes)
Slice Crawfish Butter into 4 segments
Place two slices of andouille and one segment of Crawfish Butter in the middle of the chicken breasts.
Fold the top and bottom of each breast over the sausage and Crawfish Butter, then fold each end (lengthwise) over the middle and secure with toothpicks. (See Notes)
Place the folded chicken breasts on a parchment paper-lined baking sheet and place in the freezer for 30 minutes.
Coat Chicken Breast in Breading
Remove from the freezer; season the AP flour with Creole seasonings and beat the eggs thoroughly.
Roll each stuffed chicken breast in flour to completely coat. Shake off excess
Dip the floured chicken breast into the beaten egg to thoroughly coat; shake off the excess egg.
Roll each chicken breast in the breadcrumbs and press the breadcrumbs to adhere. Make sure the chicken breasts are completely coated in the breading mixture.
Place coated chicken breasts back on the parchment paper-lined baking sheet and place in the freezer for 15 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Cook the "stuffed" Chicken Breast (See Notes)
Pour about 1 inch of vegetable oil into a cast iron skillet and heat to 350 degrees Fahrenheit.
Fry the chicken breast for 2 minutes on each side.
Remove to a rack on a baking sheet and place in the oven for 20 minutes. Cook the Chicken Kiev until it reaches an internal temperature of 165 degrees Fahrenheit.
Remove from the oven and let rest for 5 minutes. Remove the toothpicks before serving.
Notes
Read my article Cajun Chicken Kiev for step-by-step photos and more detailed instructions.When folding the chicken breast over the filling, the idea is to seal it as best as possible so the butter doesn't leak out during baking. This may take a little practice, so don't worry if it doesn't look perfect. Placing the breasts in the freezer a couple of times helps firm up the breasts and keep them together. Leftover cooked Chicken Kiev can be held in the fridge for up to 3 days in an airtight container. Reheat in a 350-degree Fahrenheit oven until warmed through, 10 to 15 minutes. Uncooked Chicken Kiev should not be held in the refrigerator for more than 2 days.Freezing leftover Chicken Kiev is not recommended, but it can be frozen before cooking if done on the day they are made. To do this, prepare the recipe through the point that the chicken is coated in breadcrumbs. Freeze individual chicken kievs then store them in a vacuum bag (with toothpicks removed). If you don't have a vacuum sealer, wrap the individual chicken kievs in plastic wrap and place them all in a freezer bag with as much air removed as possible. These will maintain their quality for up to 3 months. After that, they will be subject to freezer burn and decreased quality.Frozen Chicken Kiev can be cooked without defrosting. Place the frozen chicken kiev on a rack on a baking sheet in a preheated 350-degree Fahrenheit oven. Bake for about 40 to 45 minutes, until cooked to 165 degrees Fahrenheit internal temperature. Turn over midway through to spread out the melting butter.This recipe was developed using traditional andouille sausage which is thicker than most sausages (approximately 1 ½ inch diameter). If your sausage is not thick (about 1 inch in diameter) you may want to use more slices.Substitute any smoked pork sausage (such as kielbasa) or thinly sliced smoked ham for the andouille. Tasso could be used but may be highly seasoned and overwhelm the other ingredients.Alternate Cooking Method: You can deep fry the Chicken Kiev in 350 degrees Fahrenheit vegetable or canola oil for about 8 to 10 minutes until it reaches an internal temperature of 165 degrees Fahrenheit.