Chicken Kiev

Preamble
"In this recipe the use of herbs in the butter is entirely personal. I like to use tarragon and garlic."

Ingredients
6 large Chicken Breasts
2 cloves Garlic
2 whole Eggs beaten
Frying Oil
1/2 lb Butter
2 teaspoons Tarragon
Breadcrumbs

Method

Soften the butter and mix with the finely chopped garlic and tarragon.

Form butter into rectangles, about two inches long and 3/4 inches thick. Place butter rectangles in the freezer. Remove chicken breasts from ribs, take from the back of the breast the small fillet.

Place breasts between waxed paper and beat with a meat cleaver until they are flattened to approximately 1/4 inch thickness. Repeat the process with the fillets.

Place rectangles of butter in the centre of the flattened breast, fold breast over butter, dip fillets in beaten egg yolk, place flattened fillet across the top of the folded breast, ensuring that the egg covered fillet completely seals all the edges.

Place breasts in refrigerator to allow egg to set.

When desired for use, roll firstly in beaten egg then in breadcrumbs. Fry in hot oil for five minutes.

Remarks
Unless the seal is properly made with the fillet, the butter within the envelope will just come out into the cooking oil.