Chicken Kiev 2 (Mndg76

: lengthwi 6 Chicken breasts -- cut in

: halv : Salt and pepper 2 TB Cold water

3 Eggs -- beaten

12 pieces; chill till very firm. Skin and bone chicken breasts. Pound each piece of chicken on wet board into a

1/4" cutlet. Sprinkle each lightly with salt and pepper. Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides. Roll meat around butter and fasten securely with toothpicks. Stir water into eggs; roll cutlets in crumbs, then in egg mixture. Roll in crumbs again. Place on waxed paper. Chill for 1 hour. Fry in deep fat for 3 to 5 minutes. Makes

6 servings. Recipe By : --