Chicken Kiev

Directions

1. 1
   Pound 8 chicken breasts very thin.
2. 2
   Place teaspoon butter in center of each.
3. 3
   Combine chives, salt and pepper on each breast and overlap sides so butter is enclosed (the flesh will adhere).
4. 4
   Beat egg whites and milk together.
5. 5
   Roll chicken in bread crumbs and then egg white mixture, then bread crumbs, coating well. Refrigerate 20 minutes.
6. 6
   Deep fry in hot corn oil until well browned 8 to 10 minutes; drain.
7. 7
   Serve hot.