Chicken Kiev - cooking recipe

Ingredients

1/4 c. butter or margarine, softened
1 Tbsp. grated onion
1 Tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. dried tarragon
1/4 tsp. pepper
6 boneless skinless chicken breast halves
1 egg
1 Tbsp. milk
1 (2 3/4 oz.) envelope seasoned chicken coating mix

Preparation

Combine the butter, onion, parsley, garlic powder, tarragon and pepper.
Shape mixture into six pencil-thin strips, about 2-inches long.
Place on waxed paper.
Freeze until firm, about 30 minutes.
Flatten each chicken breast to 1/4-inch.
Place one butter strip in the center of each chicken breast.
Fold long sides over butter; fold ends up and secure with a toothpick.