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Michael Loo's Chicken Kiev

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      Title: MICHAEL LOO'S CHICKEN KIEV
 Categories: Chicken, Loo
      Yield: 6 Servings
 
      1    Stick butter, chilled
      6    Boneless chicken breast
           -halves
           Salt and pepper to taste
      1    Green onion, minced fine
      1 c  Flour for dredging
           Salt and pepper to taste
      2    Eggs, beaten
      1 c  Breadcrumbs for dredging
 
  Cut butter into 6 portions. Beat chicken pieces between wax paper
  until they are thin cutlets. Do not make any holes.
  
  Put one portion of butter in the middle of each cutlet. Sprinkle each
  with green onion and salt and pepper. Roll each chicken piece into an
  envelope shape, tucking in the sides.
  
  Put a bunch of flour in a bowl; add salt and pepper to taste. Beat
  two eggs in another bowl. Put about a cup of soft white breadcrumbs
  (stale bread will also do) in a third bowl.
  
  Take each chicken roll and dredge it in flour. Then dip it into the
  egg and then roll it in breadcrumbs. You may repeat the egg-crumb
  breading once if you like a thick crust. Put the finished rolls in
  the fridge for at least an hour to firm up the breading.
  
  Deep fry at 360 until brown on all sides. Serve with rice.
 
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