Oven Baked Chicken Kiev
whole, skinless, boneless
seasoned dry bread crumbs
In mixing bowl cream the butter or margarine until light and fluffy.
Add the chives, lemon peel, lemon juice, and pepper.
Reserve ½ cup of the mixture. Shape the remaining mixture into 6 sticks; freese until firm.
Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about ⅛ inch thick.
Sprinkle lightly with a little salt.
Place 1 stick of the butter mixture on each breast.
Roll up. Seal carefully with wooden picks.
Beat egg and water together.
Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs.
Heat the reserved ¼ cup butter mixture in skillet over medium heat.
Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7½ x 2 inch baking dish.
Bake in 400℉ (200℃) oven for 15 to 17 minutes.
Remove wooden picks.
Serve at once over noodles.
If desired, trim with parsley and kumquats.