Chicken Kiev

By Lorena_321

Ingredients

• 1 T chopped green onion
• 1 T snipped, fresh parsley
• 1 clove garlic, minced
• 1/2 stick of chilled butter
• 1 egg, beaten
• 1 T water
• 1/4 cup flour
• 1/2 cup fine dry bread crumbs
• 4 skinless, boneless chicken breasts
• salt and pepper
• 1 T butter
• 1 T cooking oil

Preparation

Step 1

In a small bowl, combine green onion, parsley and garlic; set aside. Cut chilled butter into four pieces. In a shallow bowl, stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
Place a chicken breast between 2 pieces of wax paper. Using the flat side of a mallet, pound chicken lightly into a rectangle about 1/8" thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with 1/4 of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with additional bread crumbs. (coat ends well to seal in the butter). Place coated chicken in rectangular baking dish. Cover and chill for at least 1 or up to 24 hours.
In a large skillet, melt the 1 T butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown. Place rolls in a rectangular baking dish. Bake, uncovered, in a 400 degree oven for 15 to 18 minutes or until chicken is no longer pink. Spoon drippings over rolls.