Chicken Kiev - cooking recipe

Ingredients

4 large breasts of chicken (skinless and boneless)
6 Tbsp. butter
2 Tbsp. chopped chives
1/2 tsp. salt
dash of black pepper
1 egg
1 Tbsp. milk
20 to 25 saltine crackers, finely crumbled

Preparation

Pound each breast very thin with smooth meat hammer or rolling pin; do not tear flesh.
Place 1 1/2 tablespoons butter in center of each breast.
Combine chives, salt and pepper; sprinkle over butter.
Roll each breast and overlap sides so butter mixture is completely enclosed.
Beat egg and milk together.
Roll chicken in cracker crumbs, then in egg and again in cracker crumbs; coat well.
Refrigerate at least 20 minutes.
Deep fry chicken in oil at 375\u00b0 until well browned, about 8 minutes.
Drain on paper towels.