Chicken Kiev

Directions

1. 1
   Have the chicken breasts boned, skinned and cut lengthwise. Pound with a meat hammer until it is a thin cutlet.
2. 2
   Season with salt.
3. 3
   Chill 1/4 pound butter.
4. 4
   Cut the butter into 8 sticks. Place stick of butter at the end of each chicken cutlet (sprinkle some chives on it if you like) and roll up as a jelly roll, being sure to tuck in the sides.
5. 5
   Coat each roll in flour.
6. 6
   Dip into beaten egg, then roll in white bread crumbs.
7. 7
   Roll again in beaten egg and then in bread crumbs.
8. 8
   Make sure the ends are sealed well. Chill before cooking.
9. 9
   Fry chicken rolls in deep hot fat at 375° for about 5 to 7 minutes or until golden brown.
10. 10
    When done correctly, hot butter squirts out when chicken is cut.