Carrie's Recipe

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CHICKEN KIEV

Category: POULTRY

8 double or 16 single, skinless, boneless chicken breasts,
lemon pepper to taste
1/2 pound butter
lemon juice
fresh parsley, chopped
2 eggs beaten with 2 Tablespoons milk
bread crumbs

Pound each chicken breast between waxed paper with a meat cleaver or rolling pin until it is thin. Sprinkle each with lemon pepper and salt to taste, remembering that the lemon pepper contains salt. Mix butter, lemon juice and chopped parsley together. Form this mixture into 1 inch balls. Place one ball in center of each chicken breast. Roll meat over the butter ball, tuck the ends in and secure with a toothpick. Dip each roll in milk & egg mixture and then roll in bread crumbs. Fry in hot deep fat until golden. The seasoned butter will pour out when cut open. Can be frozen after frying, and then heated in a 350 degree oven before serving.

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