Chicken Kiev

Directions

1. 1
   Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap.
2. 2
   Working out from center, pound to form cutlets not quite 1/4-inch thick.
3. 3
   Peel off wrap.
4. 4
   Sprinkle with salt, onion and parsley.
5. 5
   Cut the stick of chilled butter into 8 slices, placing one at the ends of each cutlet.
6. 6
   Roll meat as for jellyroll, tucking in sides.
7. 7
   Press end and seal well.
8. 8
   Coat each roll with flour and dip in mixture of water and beaten egg.
9. 9
   Roll in bread crumbs.
10. 10
    Chill thoroughly (at least 1 hour).