---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Kiev     (Nfwf89a)
  Categories: Main dish, Chicken, Ethnic
       Yield: 6 servings
  
  
         3    Chicken breasts; skinned --
   :          Salt to taste
       1/4 ts Pepper
         2 TB Green onion -- finely cut
   :          fre
         6 TB Unsalted butter -- cut into
       1/2 c  Flour
         2    Egg -- lightly beaten
     1 1/2 c  Bread -- crunbsfresh
   :          Vegetable oil -- for frying
   
   Flatten the chicken breasts to a thickness of about
   1/4 " by placing them between pieces of wax paper and
   pounding them lightly with a rolling pin or flat sided
   kitchen mallet. Lay out the breasts boned side up (the
   unsmooth side). Salt to taste and sprinkle with the
   pepper and chives. Place a finger of butter on each
   breast half. Roll up the butter in thebreast meat as
   you would wrap a package, tucking in the ends at the
   beginning. Dip the rolled breasts in flour, then in
   the beaten eggs and finally in the bread crumbs. Chill
   in the fridge for about 3 hours or more. Heat the oil
   to 365*F in a saucepan or deep skillet. The oil should
   be deep enough to cover the breasts. A Fry Daddy works
   great here. Deep fry the breasts for 4-5 minutes
   uncrowded or until golden brown. Drain on paper towels
   and serve immediately. If frying in batches, keep
   others warm in an oven. I like these served with warm
   Hollandaise sauce and a very slight sprinkle of dill
   for color.   Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)
   
   Recipe By     :
  
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