Chicken Kiev

My freezer is filled w/ bags of chicken breasts. (Good sale going on at the store!) So it looks like today's recipe w/ include chicken! I have to admit, chicken breasts are our main source of meat. So, I have many chicken recipes on file to choose from. Today, I'm going to fix Chicken Keiv for dinner. I first fixed this when I was about 16, so let's just say, this is a tried and true recipe!! :-)

Chicken Kiev
serves 6

1/4 cup butter, softened
1 Tbs grated onion ( I've also substituted 1/2 tsp onion powder)
2 Tbs dried parsley (1 Tbs chopped fresh)
1/2 tsp garlic powder
1/2 tsp dried tarragon
1/4 tsp black pepper
6 Boneless, skinless chicken breast halves

1 Egg
1 Tbs milk
1 Envelope seasoned coating mix (Shake & Bake style)

Flatten chicken breast halves; set aside. In small bowl, combine butter, onion, parsley, garlic powder, tarragon, and pepper. Place mixture into small ziploc bag & snip off one of the corners of the bag Squeeze the butter mixture onto waxed paper, forming 6 pencil thin sticks about 2 inches long. Place the butter sticks into the freezer for about 15 minutes, or until firm. Place one butter strip in the center of each chicken breast. Fold long sides of the breast over the butter; fold ends up, and secure w/ toothpick. (This part can get a little frustrating, but just be patient - it will be worth it!) In a shallow bowl, beat egg & milk. Place coating into another shallow bowl. Dip chicken into egg mixture, then roll it in the coating. Place chicken seam side down into a greased 9 x 13 pan. Bake at 425* for 35 - 40 min, or until juices run clear.

Make sure you remove the toothpicks before serving!