Chicken Kiev - cooking recipe

Ingredients

1/2 c. butter, softened
1 Tbsp. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned and boned
1/3 c. all-purpose flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
veggie oil

Preparation

Combine butter and seasonings; blend thoroughly.
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
Place each piece of chicken between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin.
Cut stick of butter mixture into six pats; place a pat in center of each chicken breast.
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs.
Fry chicken in 1 inch hot oil (350\u00b0).
Cook 5 minutes on each side or until browned.
Yields 6 servings.