Chicken Kiev - cooking recipe

Ingredients

8 chicken breasts, boned
1 1/2 tsp. butter
1 Tbsp. chives
salt and pepper
4 egg whites
2 Tbsp. milk
bread crumbs
vegetable oil

Preparation

Pound 8 chicken breasts very thin.
Place teaspoon butter in center of each.
Combine chives, salt and pepper on each breast and overlap sides so butter is enclosed (the flesh will adhere).
Beat egg whites and milk together.
Roll chicken in bread crumbs and then egg white mixture, then bread crumbs, coating well. Refrigerate 20 minutes.
Deep fry in hot corn oil until well browned 8 to 10 minutes; drain.
Serve hot.