Chicken Kiev (Stuffed Chicken Breast)

Directions

Remove bones and skin from chicken breasts and pound out to ⅛ inch hick.

Cut Butter into quarters and lay one in center of each chicken piece.

Evenly divide Onions and Parsley between breasts.

Roll each up into a log and secure with a toothpick.

Mix Eggs and Water.

Roll each log in flour, then dip in Egg and cover with bread crumbs.

Wrap n plastic wrap and refrigerate for at least 1 hour or overnight.

Deep fry until brown, then bake at 375℉ (190℃) for 5 minutes.