Chicken Kiev



4 to 6 boneless, skinless chicken breast halves

4 to 6 Tbs (60-90 ml) butter

2 Tbs (30 ml) finely chopped chives

2 Tbs (30 ml) chopped parsley

1 Tbs (15 ml) chopped tarragon

1 clove garlic, finely chopped

Salt and freshly ground pepper to taste

Flour, beaten egg, and breadcrumbs for coating

Vegetable oil for frying



Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter,

chives, parsley, tarragon, salt, and pepper. Divide the butter

mixture between the chicken breast halves, spreading it on one side of

each. Roll the chicken breasts so that the butter mixture is on the

inside and secure with a toothpick. Dust lightly with flour, dip in

the beaten egg, and coat with the bread crumbs. Fry in a heavy

skillet with about 1/2 inch vegetable oil, or use a deep fryer, until

golden brown. Drain on paper towels. Serves 3 to 4.