CHICKEN KIEV

Graham Kerr, Galloping Gourmet

chicken breasts

1/2 cup parsley butter/margarine

2 eggs

1/2 cup breadcrumbs

1/2 cup flour

oil to deep fry / prefer peanut

Parsley Butter:

8 tbsp margarine/butter

2 tbsp parsley, chopped fine

1/2 tsp cayenne pepper

2 tbsp lemon juice

2 to 4 garlic cloves, chopped fine

Large white skinned ones are best

Those 3 to 4 packaged are no good

Some ingredients can be adjusted to taste

Make elongated balls of parsley butter, about 1x1-1/2 inches.

These should be made ahead and made cold in the refrigerator.

Cut and remove the breasts from bones, 2 per chicken.

Put between layers of waxed paper and pound thin, 3/16 to 1/4 inch, with a rolling pin or heavy wine bottle.

Do not leave in waxed paper longer than necessary as it may stick, eg. 1/2 hour or more.

Take parsley butter rolls from the refrigerator.

Roll up in breasts tucking in ends.

These can be stored in the refrigerator for a couple of hours if desired.

Beat egg in a bowl.

Place breadcrumbs and flour on separate plates.

Heat oil in deep fryer to 325F.

Flour each rolled breast, dip in egg and roll in breadcrumbs.

Place breasts carefully in hot oil and deep fry until golden brown, about 6 or 7 minutes.

Place on serving dish and spread a little parsley on top.

Serve hot.

Parsley Butter:

Bring butter to room temperature.

Mix parsley, cayenne pepper, lemon juice and garlic in a separate bowl then add to butter. Refrigerate till firm then make the balls.

This is also delicious on various sandwiches and other foods.