Recipe - Chicken Kiev - Main Line Classics

4 Whole chicken breasts
1 cup Softened butter
1 Clove garlic; minced
1 tablespoon Chopped chives
1 tablespoon Chopped parsley
1 teaspoon Salt
One half teaspoon Rosemary; crumbled
One fourth teaspoon Pepper
One fourth cup Milk
1 Egg
1 cup Dry bread crumbs

Preheat the oven to 400 degrees. Skin and bone breasts; cut in half.
Combine the butter, garlic, chives, parsley, salt, rosemary and pepper; mix
thoroughly. Place on wax paper; pat into an 8 inch long roll. Freeze until
firm. Place each chicken piece between 2 sheets of waxed paper; pound with
mallet until One fourth inch thick. Divide butter mixture into 8 sections. Place 1
section on each chicken piece. Tuck in ends; roll up chicken tightly,
securing with toothpicks. Combine milk and egg. Dip pieces of chicken in
milk mixture. Place bread crumbs in bag. Shake chicken pieces individually
in bread crumbs. Place chicken in a single layer in shallow baking pan.
Bake 3540 minutes.

Yield: 8 servings

Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published
by The Junior Saturday Club, c. 1982.
Posted to MCRecipe Digest V1 #851 by Bill Webster thelma@pipeline.com on
Oct 18, 1997