Chicken Kiev

This modified version makes this luscious dish even richer than its original counterpart...but it is oh so good.  As they say, "everything in moderation".

Ingredients:

2 whole, boneless skinless chicken breasts
1 stick of butter just beginning to soften slightly
3-4 oz cream cheese
1 Tbsp. parsley
1/2 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme

1 egg
1-2cups prepared bread crumbs

Heat oil in a deep fat fryer 350* or in a skillet 3" deep.

Cut the breasts down the center into four smaller pieces.  Pound the breasts perfectly flat as thin as you can get them.

In a bowl, combine the stick of butter and cream cheese until both are combined well and have the consistency of cream cheese. Add parsley, sage, rosemary, and thyme.

Roll the butter filling into rolls resembling hotdogs about the size of the width of the chicken breast. (about 3") Place at the edge of a breast and roll.  The butter mixture is now in the center of the rolled up chicken.

Dip the stuffed chicken into the egg and coat with the bread crumbs.  Put in fry pan and cook until crispy brown and the center of the chicken is no longer pink. (About twenty minutes)

If you are using a fry pan you must flip it halfway. Do this carefully so the inside does not come out.