Chicken Kiev

Ingredients

• 4 large chicken breasts boned skinned and halved
• salt
• 1 Tbsp chopped green onion
• 1 Tbsp snipped parsley
• 1 Tbsp water
• 12 c fine dry bread crumbs
• 14 lb 1 stick butter
• all-purpose flour
• 1 beaten egg
• fat for frying

Directions

1. Place chicken pieces boned side up between 2 pieces of clear plastic wrap
2. Working out from center pound to form cutlets not quite 14-inch thick
3. Peel off wrap
4. Sprinkle with salt onion and parsley
5. Cut the stick of chilled butter into 8 slices placing one at the ends of each cutlet
6. Roll meat as for jellyroll tucking in sides
7. Press end and seal well
8. Coat each roll with flour and dip in mixture of water and beaten egg
9. Roll in bread crumbs
10. Chill thoroughly at least 1 hour