Chicken Kiev

Ingredients

1/2 cup Roberts Butter, softened
1 clove garlic, minced
2 teaspoons minced chives
2 teaspoons minced parsley
1/2 teaspoon salt
3 large chicken breasts, split, skinned and boned
1 Roberts Egg
1 tablespoon water
1/4 cup flour
3/4 cup dry bread crumbs
oil for frying

Preparation

Combine softened butter, minced garlic, minced chives, parsley and salt until well-blended; on waxed paper, form into a roll 3/4 inch thick. Wrap well and chill until very firm. Flatten chicken breasts gently with mallet or rolling pin to 1/4 inch thickness, being careful not to tear chicken. Cut butter into 6 slices; place 1 slice on center of each piece of chicken; roll up tightly, tucking in ends and tie with a string. In a shallow bowl, blend together egg and water. Dip chicken first in flour, shaking off excess, then in egg mixture and then into bread crumbs, coating well. Chill thoroughly. Deep-fry in hot oil (370°), turning occasionally, until golden brown. Delicious served with a combination of wild and white rice.

Yield: 6 servings