Chicken Kiev

• 1  tablespoon chopped green onion
• 1  tablespoon snipped fresh parsley
• 1  clove garlic, minced
• 1/2  of a 1/4-pound stick of butter, chilled
• 1 egg, beaten
• 1  tablespoon water
• 1/4  cup all-purpose flour
• 1/2  cup fine dry bread crumbs
• 4 skinless, boneless chicken breast halves
•  Salt and black pepper
• 1  tablespoon butter
• 1  tablespoon cooking oil

  1.

  In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

  2.

  Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

  3.

  Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.

  4.

  In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.

  
  

  Cheesy Chicken Rolls

  Prepare as at DIRECTION, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.

  
  From: http://www.recipe.com/chicken-kiev/