CHICKEN A LA KIEV

3 whole breast of chicken boned and halved.

½ cup chilled, firm butter

Salt and freshly ground black pepper

2 Tbs. chopped chives

Flour for dredging

2 eggs, lightly beaten

1 cup fresh bread crumbs

Fat for deep frying

Place the chicken breasts between pieces of waxed paper and pound until thin. Do not split the flesh. Remove the waxed paper.

Cut the butter into six finger-shaped pieces. Place a piece in the middle of each breast, sprinkle with salt, pepper and chives and roll up, envelope fashion, making the sides overlap. The flesh will adhere without skewers

Dredge each roll lightly with flour, dip into the beaten egg and roll in breadcrumbs. Refrigerate one hour or more so the crumbs will adhere.

Fill fryer or kettle with enough fat to completely cover the breasts. Heat until hot (360° F). Add chicken gradually and brown on all sides.

Drain on absorbent paper.

Serves 6.

Serving Ideas: I serve over homemade noodles and garnish with parsley.

Comments: This is my favorite chicken dish. We have a family tradition of allowing the birthday person select their birthday meal. This is my birthday meal as well as the birthday meal of my sons when they were at home..