Recipe - Poulet A La Kiev

Halved chicken breasts
Lump butter
Chopped garlic
Finely chopped mixed fresh
herbs (parsley, basil,
thyme, etc.)
Salt and pepper
Flour
1 Egg, beaten
Few bread crumbs
Frying oil
Watercress and/or other
garnish

Remove bone and skin from the chicken breasts. Carefully cut in half and
place between 2 pieces of waxed paper. Beat with mallet until very thin.
Remove paper. In the center of each, place a small finger of firm butter
and the garlic. Sprinkle with the herbs and season with salt and pepper.
Roll up and tuck in each end. Roll in flour, then in the beaten egg, roll
in bread crumbs and fry in hot oil until golden brown, 3 to 5 minutes.
Remove and drain on paper. Arrange on hot serving dish, garnished with
watercress. Serve at once.

Posted to EATL Digest 03 Sep 96

From: Joe Ames ames@PROLOG.NET

Date: Wed, 4 Sep 1996 08:14:24 0400