Chicken Kiev

Ingredients

• 1 cup butter, softened
• 2 tablespoons snipped parsley
• 1 1/2 teaspoons dried tarragon leaves
• 1 teaspoon snipped chives
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 6 whole chicken breasts, boned,split and skin removed
• 1/2 cup all-purpose flour
• 5 eggs, well beaten
• 2 cups dry breadcrumbs
• vegetable oil (for frying)

Directions

1. 1

   In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.

2. 2

   Shape into a 4-inch square on aluminum foil.

3. 3

   Wrap and freeze until firm, 30-40 minutes .

4. 4

   Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.

5. 5

   Cut frozen butter square into 12 pieces.

6. 6

   Place 1 piece of butter in the center of each chicken breast.

7. 7

   Fold chicken over butter, making sure butter is sealed completely inside chicken.

8. 8

   Fasten with wooden picks.

9. 9

   Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.

10. 10

    Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).

11. 11

    Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.