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Chicken Kiev



Fresh chives give a mild onion flavor to this dish.




List of Ingredients




1/4 cup plus 2 tablespoons butter, softened
1 teaspoon minced fresh parsley
1 small clove garlic, minced
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 chicken breast halves, skinned and boned
1 egg, beaten
1 tablespoon water
1/2 cup all-purpose flour
1 1/2 to 2 cups soft breadcrumbs
Vegetable oil


Recipe



Combine first 6 ingredients in a small bowl; stir until blended. Shape butter mixture into a 3-inch stick; cover and freeze about 45 minutes or until firm.
Place chicken breast halves between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Cut herb butter into 6 pats; place 1 pat in center of each chicken breast. Fold long sides of breast over butter; fold ends over, and secure with wooden picks.
Combine egg and water, beating well. Dredge each piece of chicken in flour; dip in egg mixture, and dredge in breadcrumbs.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 350 degrees. Fry chicken 4 to 5 minutes or until done. Drain well. Yield: 6 servings.