Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 lg chicken breasts
200 g butter
1 egg yolk
2 egg,beaten
1/2 c flour
1 breadcrumbs,dry
1 butter,for frying

Wash and dry breasts, removing any connective tissue or skin. Place
smooth side on cutting board, and pound to flatten to about five
millimeters thickness.

Combine butter with yolk of egg and divide into four equal parts.
Roll into sausage shapes seven to eight centimeters long. Cover each
with greasproof paper and chill until the pieces are very hard.

Wrap the breasts around each piece of butter, creating four parcels.
Dip in flour, one at a time. Shake off excess flour and pat flat in
the palm of the hand. Dip in beaten eggs and roll in breadcrumbs.
Refrigerate for a few hours. Deep-fry (in butter if possible) until
golden brown.

NOTE: Traditionally, Chicken Kiev is served with buckwheat kasha and
peas served in small pastry shells. DO NOT REHEAT this dish or keep
warm for periods of time, as the butter will melt and run out.

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