Title: Nick's Chicken Kiev
Categories: None
Yield: 1 Servings

1/2 c Butter or margarine;
-softened
1 tb Grated onion
1 tb Chopped fresh parsley
1/2 ts Garlic powder
1/2 ts Dried tarragon
1/4 ts Pepper
6 Boneless; skinless chicken
-breast halves
1 Egg
1 tb Milk
1 Envelope; (2 3/4 oz.)
-seasoned chicken coating
-mix

Notes: By Nicholas J. Young, Tamaqua. The Times News, PA

1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.

2. Shape mixture into 6 pencil-thin strips about 2 inches long and place on
waxed paper. Freeze until firm, about 30 minutes.

3. Flatten each chicken breast to 1/4 inch. Place 1 butter strip in the
center of each chicken breast. Fold long sides over butter; fold ends up
and secure with a toothpick.

4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip
chicken, then roll in coating mix.

5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake,
uncovered, at 425 for 35-40 minutes or until the chicken is no longer pink
and juices run clear. Yield: 6 servings.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998