Review of last recipe (photo above) - Although it's pretty easy to prepare (using a sheet of frozen puff pastry) and was tasty enough, I wouldn't make this again.  Another combination of vegetables and protein might be better.

TODAY'S RECIPE - CHICKEN KIEV

Serves 6.

2 tbsp chopped parsley
1 tbsp chopped chives
1/2 tsp salt
1/4 tsp pepper
1/2 cup (1 stick) butter, softened
3 whole chicken breasts (about 12 oz each), boned, halved and skinned
2 eggs
1 tbsp water
1 tsp vegetable oil
3 tbsp flour
1 - 1 1/4 cups unseasoned bread crumbs
vegetable oil for pan frying (recipe calls for deep frying, which I'm not going to do)

Stir parsley, chives, salt and pepper into butter in medium sized bowl.  Shape into a 3" x 2" rectangle on wax paper and chill for 20 minutes.

Place chicken breasts between sheets of wax paper and pound with mallet to 1/4" thick.  Remove wax paper.

Cut chilled herb butter into six equal pieces.  Place each "finger" an inch in from lower edge of each chicken breast, and fold lower edge over "finger".   Fold in sides and roll up to enclose filling completely.

Beat eggs, water and oil in plate.  Place flour and crumbs in two separate plates.  Roll each chicken bundle in flour, dip in egg mixture and roll in crumbs to coat evenly.  Place in a pan and chill for one hour to set coating.

Pour vegetable oil in pan to shallow fry chicken.  Fry for 5 minutes or so on each side.  Drain on paper toweling and place in 300 degree oven until cooked through.  (In the actual recipe, one would deep fry in 2" oil heated to 360 degrees, then drain on paper toweling and keep warm in oven of 200 degrees.).  Not quite sure how much time will be needed in the oven.