Recipes:
# Chicken Kiev
## INGREDIENTS
4 tablespoons butter or margarine, softened
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
1 clove garlic, finely chopped
4 skinless, boneless chicken breasts (4 ounces each)
3/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
3/4 cup all-purpose flour
1 egg, beaten
1/4 cup vegetable oil
SERVES 4
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## Make Ahead
For a great make-ahead party dish, prepare chicken through step 3. Cover; freeze for up to 1 week. Thaw before cooking.
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## VARIATION
To heighten the flavors and create a lemony tang, squeeze fresh lemon juice over each roll just before serving.
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### 1
Mix butter, parsley, chives and garlic in a small bowl. Shape mixture into 4 logs on a sheet of waxed paper. Place on a plate; cover. Chill until firm.
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### 2
Meanwhile, pound each chicken breast to 1/4-inch thickness; place 1 butter log on top. Roll to enclose butter; secure with a toothpick. Mix crumbs and Parmesan in a shallow bowl.
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### 3
Coat chicken bundles in flour; dip in egg. Roll bundles in bread crumb mixture. Place on a plate lined with waxed paper. Chill, covered, until coating is firm.
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### 4
Heat oil in a large skillet over medium-high heat; add chicken. Cook until golden brown and cooked through, about 10 minutes.
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## Make It Quicker
• Chopping parsley will be much faster and easier if you make sure the leaves are thoroughly dry before cutting because wet parsley will stick to the knife.
