Favourite Chicken Kiev

Directions

Flatten the chicken breasts to a thickness of about ¼ inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.

Lay out the breasts boned side up (the unsmooth side). Salt to taste and sprinkle with the pepper and chives.

Place a finger of butter on each breast half. Roll up the butter in the breast meat as you would wrap a package, tucking in the ends at the beginning.

Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs. Chill inthe fridge for about 3 hours or more.

Heat the oil to 365 degrees F in a saucepan or deep skillet. The oil should be deep enough to cover the breasts.

Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown. Drain on paper towels and serve immediately. If frying in batches, keep others warm in an oven.

I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.