====== Chicken Kiev ======
{{tag>Recipe Carne 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Chicken breasts (7 oz each) |
|  4  | tbsp | Butter |
|  ½  | cup | Bread Crumbs |
|  3  | tbsp | Parsley |
|  1  | tsp | Dill |
|  1  | ea | Large Egg |

Serve with [[recipes:russian-salad|Russian Salad]]

  - Prep
    - Butter mixture (need time for butter to harden)
      - Mince parsley.
      - Soften butter
      - Mix butter with parsley and dill.  Separate form a log, wrap in wax paper and refrigerate or freeze.
    - Season bread crumbs to taste (e.g, chili powder, hot paprika, garlic powder, salt, etc.)
    - Cut pockets in chicken breasts
    - Make an egg wash
  - Cook
    - Preheat oven to 400° F
    - Take out butter log and cut in half longwise.
    - Stuff each breast with butter mixture.
    - Dip the breasts in the egg wash and coat with the bread crumbs.
    - In a hot oven safe pan with oil, cook the breasts 2 minutes on a side
    - Put in oven for 10 minutes
    - Remove to plate and let rest 5 minutes