Chicken Kiev - cooking recipe

Ingredients

4 large chicken breasts, boned, skinned and halved
salt
1 Tbsp. chopped green onion
1 Tbsp. snipped parsley
1 Tbsp. water
1/2 c. fine dry bread crumbs
1/4 lb. (1 stick) butter
all-purpose flour
1 beaten egg
fat (for frying)

Preparation

Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap.
Working out from center, pound to form cutlets not quite 1/4-inch thick.
Peel off wrap.
Sprinkle with salt, onion and parsley.
Cut the stick of chilled butter into 8 slices, placing one at the ends of each cutlet.
Roll meat as for jellyroll, tucking in sides.
Press end and seal well.
Coat each roll with flour and dip in mixture of water and beaten egg.
Roll in bread crumbs.
Chill thoroughly (at least 1 hour).