Chicken Kiev #2

Directions

Cut butter in 12 pieces; chill until very firm.

Skin and bone chicken breasts.

Pound each piece of chicken on wet board into a ¼ inch cutlet.

Sprinkle each lightly with salt and pepper.

Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides.

Roll meat around butter and fasten securely with toothpicks.

Stir water into eggs; roll cutlets in crumbs, then in egg mixture.

Roll in crumbs again.

Place on waxed paper.

Chill for 1 hour.

Fry in deep fat for 3 to 5 minutes.