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Chicken Kiev (Burnell)

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      Title: CHICKEN KIEV (BURNELL)
 Categories: Poultry, Chicken
      Yield: 4 Servings
 
      4    Chicken breasts
      2 tb Water
    1/2 c  Flour
    1/2 c  Bread crumbs
      2    Eggs, beaten
      2 tb Parsley, snipped
      2 tb Chopped green onions
    1/4 lb Butter
           Salt and pepper
 
  Remove bones and skin from chicken breasts and pound out to 1/8 inch
  thick.
  
  Cut butter into quarters and lay one in center of each chicken piece.
  Evenly divide onions and parsley among breasts. Salt and pepper to
  taste. Roll each piece into a log and secure with a toothpick.
  
  Mix eggs and water. Roll each chicken log in flour, then dip in egg
  and cover with bread crumbs. Wrap in plastic wrap and refrigerate for
  at least 1 hour or preferably overnight.
  
  Deep fry until brown, then bake at 375 degrees for 5 minutes.
  
     *******************************************
         Sic friatur crustum dulce
  
    George Burnell
    burnell@email.vill.edu
    ******************************************* Submitted By
  GBURN7508@AOL.COM  On   TUE, 15 AUG 1995 192310 -0400
 
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