Easy Chicken Kiev
|Whole chicken breasts||2 , skinned, boned, and split|
|Butter||1⁄2 Cup (8 tbs), well chilled|
|Eggs||2 , beaten|
|Seasoned bread crumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Pound chicken breasts to 1/4-inch thickness.
Cut butter into 4 equal portions.
Place one portion in the center of each chicken breast; roll up breast and secure with toothpicks.
Dip each roll into beaten egg, then roll in bread crumbs.
Allow chicken rolls to dry in refrigerator at least 2 hours before frying.
Heat oil over moderately high heat; add chicken rolls and fry until golden, approximately 12 minutes.