Chicken Kiev - cooking recipe

Ingredients

4 boned and skinned chicken breasts
1/2 lb. butter
2 Tbsp. chopped parsley
2 Tbsp. chopped chives
1/2 tsp. salt
3/4 tsp. white pepper
2 c. white flour
2 beaten eggs
2 c. bread crumbs
vegetable oil

Preparation

Cut each chicken breast in half and pound the pieces between sheets of plastic wrap until they are 1/4 inch thick.
Blend the parsley, chives, salt and pepper and set aside.
Divide the butter into 8 pieces.
Roll each piece in herb mixture.
Place a butter ball in the center of each chicken piece and roll each one up in such a way that the butter is completely enclosed.
Secure the rolls with a toothpick.
Dust the rolls with flour.
Dip them in beaten eggs and roll them in the bread crumbs.
Deep fry the chicken in medium-hot oil until golden brown, about 5 to 7 minutes.
Serve with shoestring potatoes.
Makes 8 servings.