chicken kiev

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/2 tablespoon chopped fresh parsley
• 1/2 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

Recipe

• in a small bowl, combine the butter/margarine, parsley, chives and lemon juice. blend all together and refrigerate.
• place chicken breasts between 2 pieces of wax paper and pound well to flatten. remove paper and season breasts with salt and pepper to taste.
• remove seasoned butter from refrigerator and divide it into 6 portions. place one portion in the center of each chicken breast. fold the short ends of the breasts into the center, then fold in the sides. secure each breast with a wooden toothpick.
• add the water to the eggs and beat together. coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. chill breasts for one hour.
• in a deep fryer, heat oil to 365 degrees f (185 degrees c). carefully lower breasts into hot oil. fry for 8 minutes or until golden brown. drain on paper toweling and serve.