Chicken Kiev

Directions

1. 1
   Pound each breast very thin with smooth meat hammer or rolling pin; do not tear flesh.
2. 2
   Place 1 1/2 tablespoons butter in center of each breast.
3. 3
   Combine chives, salt and pepper; sprinkle over butter.
4. 4
   Roll each breast and overlap sides so butter mixture is completely enclosed.
5. 5
   Beat egg and milk together.
6. 6
   Roll chicken in cracker crumbs, then in egg and again in cracker crumbs; coat well.
7. 7
   Refrigerate at least 20 minutes.
8. 8
   Deep fry chicken in oil at 375° until well browned, about 8 minutes.
9. 9
   Drain on paper towels.