Turkey Kiev

Directions

1. Prepare Herb Butter: Combine wine and garlic in small pot. Bring to boiling; cook about 4 minutes or until almost evaporated.

Scrape into bowl and cool.

Stir in parsley, chives, dill, mint, salt, pepper and butter.

Spread butter mixture into 6×2 inch rectangle dish on piece of waxed paper.

Wrap and place in freezer until firm.

1. Prepare Kiev: Cut horizontal slit, about 3½ inch, into thick side of tenders, cutting about ¾ inch enough to make pocket.

Cut ham into eight 3×1x¼ inch pieces.

Cut herb butter into 8 pieces ¾ inch long.

1. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.)

Beat together egg and 1 tablespoon melted butter in shallow dish.

Combine crumbs and paprika in second shallow dish.

1. Carefully dip turkey Kievs in egg, then in crumbs to coat.

Place in lightly greased 13×9×2 inch baking dish .

Drizzle with remaining butter.

Refrigerate.

Place in freezer 30 minutes before baking.

1. Bake in preheated hot oven (425’F) for 25 minutes. Serve immediately.