*  Exported from  MasterCook  *
 
                                Chicken Kiev
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 4    Preparation Time :2:00
 Categories    : Chicken Breasts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      whole         boneless skinless chicken breasts
      1/2  cup           butter -- softened
    1      teaspoon      fresh lemon juice
    1      tablespoon    fresh parsley -- chopped
    1      tablespoon    fresh chives -- chopped
      1/2  cup           all-purpose flour
                         salt
                         black pepper
    1                    egg
    1      cup           bread crumbs
    6      cups          peanut oil
 
      Cut each chicken breast in half; remove tendons. One at a time, place
 breast halves between two sheets of waxed paper and pound flat.
      Combine butter, lemon juice, and herbs. Form into four rolls to fit in
 middle of each flattened breast half (about 3 inches long). Chill 1/2 hour,
 until firm. Place a roll of butter on each breast half and fold breast half
 around it, beginning with one long side, then short sides, finishing with a lon
 g
 side -- like an envelope. Press edges together and roll each piece as it is
 finished in a sheet of waxed paper. Chill at least one hour while you finish
 with other preparations.
       Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water
 .
 Line up a plate with flour, a shallow dish with beaten egg, and a plate with
 bread crumbs. One by one, roll each piece in flour to coat,  then dip in egg,
 coating completely, and roll in bread crumbs, pressing crumbs into egg coating.
 Place chicken pieces on a tray and refrigerate for one hour.
       Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two
 at a time,  in hot oil, until browned evenly and firm to the touch, about five
 minutes.
 
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