Chicken Kiev - cooking recipe

Ingredients

8 boneless chicken breast halves
salt
2 Tbsp. scallions, chopped
2 Tbsp. fresh parsley, chopped
1 stick cold butter (cut in half, then cut each half into 4 lengthwise sticks)
3 eggs, beaten
fine dry bread crumbs

Preparation

Place each piece of chicken between 2 pieces of plastic wrap. Working out from center, pound with wooden meat mallet to form cutlets about 1/4-inch thick.
Peel off wrap and sprinkle each piece with salt.
Sprinkle scallions and parsley over cutlets. Place 1 stick of butter at the edge of each cutlet.
Roll meat around butter stick like for a jelly roll, tucking sides in as you go.
Press end to seal well.
Dust each roll in flour, dip in beaten eggs, then roll in fine dry bread crumbs.
Chill thoroughly, at least one hour.
Fry chicken rolls in deep, hot fat for about five minutes or until golden brown.
Serve with mushroom sauce.
Makes 4 to 6 servings.