Chicken Kiev

• 1/2 c. butter, softened
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. dried whole rosemary
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 6 chicken breast halves, skinned and boned
• 1/3 c. all-purpose flour
• 1 egg, well beaten
• 1 1/2 to 2 c. soft bread crumbs
• veggie oil

1. Combine butter and seasonings; blend thoroughly.
2. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
3. Place each piece of chicken between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin.
4. Cut stick of butter mixture into six pats; place a pat in center of each chicken breast.
5. Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs.
6. Fry chicken in 1 inch hot oil (350u0b0).
7. Cook 5 minutes on each side or until browned.
8. Yields 6 servings.

butter, parsley, rosemary, salt, pepper, chicken, allpurpose, egg, bread crumbs, veggie oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045110 (may not work)