Chicken Kiev

1. 1

   Have the chicken breasts boned, skinned and cut lengthwise. Pound with a meat hammer until it is a thin cutlet.

2. 2

   Season with salt.

3. 3

   Chill 1/4 pound butter.

4. 4

   Cut the butter into 8 sticks. Place stick of butter at the end of each chicken cutlet (sprinkle some chives on it if you like) and roll up as a jelly roll, being sure to tuck in the sides.

5. 5

   Coat each roll in flour.

6. 6

   Dip into beaten egg, then roll in white bread crumbs.

7. 7

   Roll again in beaten egg and then in bread crumbs.

8. 8

   Make sure the ends are sealed well. Chill before cooking.

9. 9

   Fry chicken rolls in deep hot fat at 375u00b0 for about 5 to 7 minutes or until golden brown.

10. 10

    When done correctly, hot butter squirts out when chicken is cut.

* Per serving · 4 servings · Values may vary.