Chicken Kiev

• 3 each chicken breasts skinned
• 1/4 teaspoon black pepper
• 2 tablespoons scallions, spring or green onions cut
• 6 tablespoons butter cut up
• 1/2 cup flour, all-purpose
• 2 each eggs lightly beaten
• 1 1/2 cups bread crumbled

1. Flatten the chicken breasts to a thickness of about 1/4 inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.
2. Lay out the breasts boned side up (the unsmooth side).
3. Salt to taste and sprinkle with the pepper and chives.
4. Place a finger of butter on each breast half.
5. Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning.
6. Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs.
7. Chill in the fridge for about 3 hours or more.
8. Heat the oil to 365 degrees F in a saucepan or deep skillet.
9. The oil should be deep enough to cover the breasts.
10. Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown.
11. Drain on paper towels and serve immediately.
12. If frying in batches, keep others warm in an oven.
13. I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.

chicken breasts skinned, black pepper, scallions, butter, flour, eggs, bread

Taken from recipeland.com/recipe/v/chicken-kiev-39053 (may not work)