Chicken Kiev

1. 1

   Pound 8 chicken breasts very thin.

2. 2

   Place teaspoon butter in center of each.

3. 3

   Combine chives, salt and pepper on each breast and overlap sides so butter is enclosed (the flesh will adhere).

4. 4

   Beat egg whites and milk together.

5. 5

   Roll chicken in bread crumbs and then egg white mixture, then bread crumbs, coating well. Refrigerate 20 minutes.

6. 6

   Deep fry in hot corn oil until well browned 8 to 10 minutes; drain.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.