Chicken Kiev

1 C. butter or margarine softened

2 T. snipped parsley

1 1/2 t. dried tarragon leaves

1 t. snipped chives

1/2 to 1 clove garlic, crushed

1 t. salt

1/8 t. 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

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.

Source: Chyrel