CHICKEN KIEV (RUSSIAN)

Steps:

• Remove all fat from chicken and discard.
• If chicken breasts are in one piece, split them into two pieces.
• Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
• DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
• Place on a dish, cover and set prepared chicken breasts aside.
• In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
• Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
• Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
• Cut butter into 6 equal pieces (1/2" x 3").
• Place one piece of butter at the front of each prepared chicken breast.
• Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
• This is necessary so that the butter does not run out while deep-frying.
• Secure chicken rolls with skewers or toothpicks.
• In a bowl, beat eggs with water.
• In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
• In another separate bowl, measure the bread crumbs.
• Completely coat each rolled chicken into the flour mixture.
• Dip flour coated chicken into the egg mixture.
• Now roll and coat the chicken in the bread crumbs mixture.
• Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
• In a medium size frying pan, add vegetable oil and heat to medium-high heat.
• Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
• To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
• Serve immediately, garnished with lemon twists and parsley.