Chicken Kiev - cooking recipe

Ingredients

4 chicken breasts, split
1/4 lb. butter
1 egg, beaten
flour bread crumbs

Preparation

Have the chicken breasts boned, skinned and cut lengthwise. Pound with a meat hammer until it is a thin cutlet.
Season with salt.
Chill 1/4 pound butter.
Cut the butter into 8 sticks. Place stick of butter at the end of each chicken cutlet (sprinkle some chives on it if you like) and roll up as a jelly roll, being sure to tuck in the sides.
Coat each roll in flour.
Dip into beaten egg, then roll in white bread crumbs.
Roll again in beaten egg and then in bread crumbs.
Make sure the ends are sealed well. Chill before cooking.
Fry chicken rolls in deep hot fat at 375\u00b0 for about 5 to 7 minutes or until golden brown.
When done correctly, hot butter squirts out when chicken is cut.