Chicken Kiev

Ingredients:

• 1/2 cup butter
• 1/2 tablespoon chopped fresh parsley
• 1/2 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• Ajinomoto mami super seasoning
• vegetable oil for frying
• toothpicks

For the sauce:
Sour Cream
Parsley, chopped

Procedure:

1. Combine the butter/margarine, parsley, chives and lemon juice in a bowl. Blend it all together and refrigerate the mixture afterwards.
2. You have to place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove the paper and then season breasts with salt and pepper.
3. Get the mixture from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a the ready toothpick.
4. Use the normal frying and coating technique by adding water to the eggs and beat it together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again to caot.
5. It should be deep-fried. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown.