Chicken Kiev

1. 1

   Pound each breast very thin with smooth meat hammer or rolling pin; do not tear flesh.

2. 2

   Place 1 1/2 tablespoons butter in center of each breast.

3. 3

   Combine chives, salt and pepper; sprinkle over butter.

4. 4

   Roll each breast and overlap sides so butter mixture is completely enclosed.

5. 5

   Beat egg and milk together.

6. 6

   Roll chicken in cracker crumbs, then in egg and again in cracker crumbs; coat well.

7. 7

   Refrigerate at least 20 minutes.

8. 8

   Deep fry chicken in oil at 375u00b0 until well browned, about 8 minutes.

9. 9

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.