Title: Chicken Kiev
Categories: Poultry, Chicken
Yield: 4 Servings

4 Chicken breasts
2 tb Water
1/2 c Flour
1/2 c Bread crumbs
2 Eggs, beaten
2 tb Parsley, snipped
2 tb Chopped green onions
1/4 lb Butter
Salt and pepper

Remove bones and skin from chicken breasts and pound out to 1/8 inch thick.

Cut butter into quarters and lay one in center of each chicken piece.
Evenly divide onions and parsley among breasts. Salt and pepper to taste.
Roll each piece into a log and secure with a toothpick.

Mix eggs and water. Roll each chicken log in flour, then dip in egg and
cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least
1 hour or preferably overnight.

Deep fry until brown, then bake at 375 degrees for 5 minutes.

*******************************************
Sic friatur crustum dulce

George Burnell
burnell@email.vill.edu
******************************************* Submitted By
GBURN7508@AOL.COM On TUE, 15 AUG 1995 192310 -0400

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini