Thai Chicken "Not-So" Kiev

Directions

1. In small skillet lightly saute the onion and red pepper in one of the tablespoons of sesame oil. Let cool.
2. In food processor combine the butter, ginger, Thai chile sauce, curry, cilantro, lemongrass paste, and salt. Mix until well combined. Add in the veggies and peanuts and pulse lightly so that the they retain some of their texture. Wrap the butter mixture in plastic wrap and chill for one and a half hours.
3. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap. Put a piece of compound butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Chill for an hour. This method is largely taken from: https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-kiev-recipe2-2107051
4. Prepare your breading station: Place flower in one bowl. Whisk eggs in one bowl. Combine bread crumbs, curry powder, salt in another bowl. One at a time coat each breast in flower, eggs and then the bread crumbs, coating thoroughly. Set aside.
5. Preheat oven to 350 degrees. Place 4 Tbs. sesame oil and the butter into a large skillet and heat to medium high. Add the chicken and brown on all sides.
6. Put chicken breasts on a baking sheet and bake for 12 minutes. Garnish with chopped cilantro and service with jasmine rice.