Chicken Kiev

Recipe from: Mom, Erin Kay Smith Ferguson, a Russian dish, received from her sister, Ardy (1960's)

4 medium boneless chicken breasts 

salt

4 Tbsp. chopped green onion

4 Tbsp. chopped parsley

1/4 lb. chilled stick butter

1 beaten egg

flour

bread crumbs

1. Cut chicken breasts lengthwise in half.  Remove skin (and cut away from bone not tearing the meat, if not already boneless).  Each half should be one piece.

2. Place each piece of chicken (boned side up) between 2 pieces of heavy plastic wrap (Saran Wrap works best).  Working out from the center, pound out with wooden mallet to form cutlets not quite 1/4" thick.

3. Peel off plastic wrap and sprinkle with salt.  Measure 1 Tbsp. each of onion and parsley, sprinkling over cutlets.  Cut a 1/4 lb. stick of butter into 8 sticks lengthwise.

4. Place small stick of butter near end of cutlet.  Roll as jelly roll, tucking in sides of meat.  Press to seal well.  Dust with flour, dip in beaten egg, and then roll in fine bread crumbs.  Chill rolls of chicken at least one hour.  Fry in deep hot oil at 340˚ for 5-7 minutes, until golden brown.  Serve on platter with lemon wedges and parsley.  Makes 4 servings.