Chicken Kiev
Ingredients:
- green onion - 1 T chopped
- fresh parsley - 1 T snipped
- clove garlic - 1 minced
- butter - 1/4 c chilled
- egg - 1 beaten
- water - 1 T
- flour - 1/4 c
- fine dry bread crumbs - 1/2 c
- skinless, boneless chicken breast halves - 4
- salt and pepper - to desired taste
- butter - 1 T
- cooking oil - 1 T
Instructions:
In a bowl combine onion, parsley and garlic; set aside. Cut chilled butter into four pieces. In a bowl stir egg and water together. Place flour in a second bowl. In a third bowl place bread crumbs; set aside.
Lightly pound chicken into a rectangle about 1/8 inch thick. Sprinkle with salt and pepper to desired taste. Sprinkle one fourth of the onion mixture over chicken. Place a piece of butter in the center of each chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
Roll chicken in flour, dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with additional bread crumbs. (Coat ends to seal in the butter.) Place coated chicken in rectangular baking dish. Cover and chill for 1 hour or overnight.
In a large skillet melt 1 T butter over medium high heat; add oil. Place chicken rolls in the skillet, cook for 5 minutes or until golden brown on all sides. Place rolls in rectangular baking dish. Bake, uncovered, in a preheated 400 degree oven for 15 - 18 minutes or until chicken is no longer pink. Spoon drippings over rolls.
