Chicken Kiev

Ingredients:
1 c. butter or margarine softened
2 Tbsp. snipped parsley
1 1/2 tsp. dried tarragon leaves
1 tsp. snipped chives
1/2 to 1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 whole chicken breasts,
boned, split and skin removed
1/2 c. all-purpose flour
5 eggs, well beaten
2 c. dry bread crumbs
 

Method:
Blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into 4-inch square on aluminum foil. Wrap and freeze until firm, 30 to 40 minutes. Place chicken breasts between two pieces waxed paper; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks. Roll chicken in flour; dip in eggs and coat with bread crumbs; repeat. Shape into triangle pieces. Wrap in heavy-duty aluminum foil and label. Freeze up to 1 month.

Twenty to twenty-four hours before serving: Thaw in refrigerator. Heat vegetable oil or fat (3 to 4-inches deep) in deep fat fryer to 340 degrees. Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain. Note: Chicken can be refrigerated, covered, after frying for up to 6 hours. Forty-five minutes before serving, heat oven to 350 degrees. Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.

Makes 12 servings.