Chicken Kiev

4 Servings

4 Chicken Breast, Boned & Skinned
2 Eggs, Beaten
2 Tsp Water
2 Tsp Parsley, Snipped
1/2 Cup Flour
2 Tsp Green Onion, Chopped
1/2 Cup Bread Crumbs
1/4 Lb Butter

Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley between breasts. Roll each piece into a log and secure with a toothpick. Mix eggs and water. Roll a chicken log in flour, then dip in egg and roll

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