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CHICKEN KIEV




Source of Recipe


Internet


List of Ingredients




4 large chicken breasts (boned, skinned and halved)
salt to taste
1 tablespoon chopped green onion
1 tablespoon parsley flakes
1 stick chilled butter all purpose flour (to coat)
1 tablespoon water
1 beaten egg
½ cup fine dry bread crumbs
oil for deep frying



Recipe



Pound the chicken breasts between pieces of wax paper to about ¼ inch thickness. Sprinkle with salt, onion, and parsley. Cut the chilled stick of butter into 8 equal pieces. Place a pat of butter at each end of the cutlet (large end). Roll up as for a jelly roll. Press ends together to seal. Mix the beaten egg and water. Coat each roiled chicken breast in flour and dip in the egg/water mixture. Then, roll in bread crumbs. Chill thoroughly, at least 1 hour. Fry the chicken breasts in the deep fat (375°) for about 5 minutes, or until golden brown. Serves 8.