Chicken Kiev - cooking recipe

Ingredients

1/2 c. butter, softened
1 Tbsp. snipped fresh chives or finely chopped scallions
1 large clove garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper
8 skinless, boneless chicken breast halves
2 Tbsp. fresh lemon juice
2 c. fresh bread crumbs
1 tsp. chopped fresh thyme leaves
1/3 c. unsifted all-purpose flour
1 large egg
1 Tbsp. water
1/2 c. olive oil

Preparation

In small bowl, combine butter, chives, garlic and 1/4 teaspoon each salt and pepper; mix until blended.
Spoon onto plastic wrap; shape into 2 inch squares.
Freeze 30 minutes.
With melt mallet, pound chicken to 1/4 inch thickness; sprinkle with lemon juice. Cut butter into 8 pieces.
Place one in center of each chicken breast half.
Fold short sides of each chicken piece over butter; roll up starting at one long side to cover butter completely. Secure with several short wooden toothpicks.
On large plate combine crumbs, thyme and remaining salt and pepper.
On another plate, place flour.
In bowl, with fork, beat egg with water.
Coat chicken first with flour, shaking off excess, then with egg and then with crumb mixture.
In nonstick skillet heat half the oil over medium heat.
Place half the prepared chicken breasts, seam side up, in pan.
Saute 5 to 6 minutes on each side, until cooked through.
Remove to paper towels to drain; repeat with remaining oil and chicken.
Remove picks.
Serve.