Chicken Kiev - cooking recipe

Ingredients

3/4 c. (1 1/2 sticks) butter or margarine
6 chicken breasts (about 12 oz. each)
1/4 c. finely chopped parsley
2 eggs
1 c. fine dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
vegetable shortening or vegetable oil for deep-fat frying

Preparation

Cut butter or margarine into 12 equal-length sticks.
Chill in freezer while fixing the chicken, for butter should be very cold. Pull skin from chicken breasts.
Halve breasts and cut meat in one piece from bone.
Place each half, with boned side up, between waxed paper and pound very thin with a mallet or a rolling pin to form a \"cutlet.\"
(Be careful not to pound holes in meat.)