Recipe - Nicks Chicken Kiev

One half cup Butter or margarine;
softened
1 tablespoon Grated onion
1 tablespoon Chopped fresh parsley
One half teaspoon Garlic powder
One half teaspoon Dried tarragon
One fourth teaspoon Pepper
6 Boneless; skinless chicken
breast halves
1 Egg
1 tablespoon Milk
1 Envelope; (2 Three fourths oz.)
seasoned chicken coating
mix

Notes: By Nicholas J. Young, Tamaqua. The Times News, PA

1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.

2. Shape mixture into 6 pencilthin strips about 2 inches long and place on
waxed paper. Freeze until firm, about 30 minutes.

3. Flatten each chicken breast to One fourth inch. Place 1 butter strip in the
center of each chicken breast. Fold long sides over butter; fold ends up
and secure with a toothpick.

4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip
chicken, then roll in coating mix.

5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake,
uncovered, at 425 for 3540 minutes or until the chicken is no longer pink
and juices run clear. Yield: 6 servings.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998