Chicken Kiev

• 1/2 c. margarine, softened
• 1 clove garlic, finely minced
• 2 tsp. each: minced chives and parsley
• 6 large chicken breast halves, skinned and boned
• 1/4 c. flour
• 1 egg, slightly beaten
• 1 Tbsp. water
• 1/2 c. fine dry bread crumbs
• peanut oil

1. In a small bowl, combine margarine, garlic, chives and parsley; mix thoroughly.
2. Form into 3/4-inch thick roll on waxed paper; wrap.
3. Chill until very firm.
4. With a rolling pin, gently flatten chicken to 1/4-inch thickness.
5. Cut chilled roll of margarine mixture in 6 portions.
6. Place 1 in center of each chicken breast half.
7. Roll up tightly, tucking in ends.
8. Secure with toothpicks.
9. Dip each in flour, dusting lightly, then in egg mixed with water, then in bread crumbs, until well coated.
10. Chill thoroughly.

margarine, clove garlic, chives, chicken breast halves, flour, egg, water, bread crumbs, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273171 (may not work)