Chicken Kiev

Ingredients

• 2 cups bread crumbs dried
• 0.5 cup butter 
• 3  eggs lightly beaten
• 0.5 tablespoon chives fresh chopped
• 0.5 tablespoon parsley fresh chopped
• 1 tablespoon juice of lemon 
• 6 servings salt and pepper to taste
• 6  chicken breast halves boneless skinless
• 2 quarts vegetable oil for frying
• 3 tablespoons water 

Equipment

• bowl
• toothpicks
• wax paper
• deep fryer

Directions

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten.
3. Remove paper and season breasts with salt and pepper to taste.
4. Remove seasoned butter from refrigerator and divide it into 6 portions.
5. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
6. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
7. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown.
8. Drain on paper toweling and serve.