CHICKEN: This is a delicious way to serve chicken breast.

CHICKEN (OR TURKEY) KIEV:



4 chicken breasts, skinned

all purpose flour for dredging

2 eggs, well beaten

bread crumbs

salt and pepper

cooking oil for deep-frying


herb Butter:

½ cup unsalted butter, softened
2 oz. each of chopped flat-leaf parsley, tarragon & chervil
1 clove garlic, finely-chopped
1 tbsp. whole-grained mustard
grated zest and juice of 1 lemon
1 tsp. paprika + salt and pepper



To make herb butter: Mix softened butter well with the rest of herb-butter ingredients and shape mixture into a roll. Wrap up with plastic wrap and refrigerate until needed.

Place each chicken breast between 2 sheets of plastic wrap or waxed paper and pound it evenly with a meat mallet into ¼ -inch thick slices roughly rectangular in shape. Season chicken with salt and pepper to taste. Divide herb butter into equal portions and place 1 portion along the centre of each piece of chicken breast. Bring up the corners of the meat to completely enclose the butter, like an envelope, or alternately, roll up chicken jelly-roll fashion. Wrap each roll or package up separately in plastic wrap and refrigerate several hours.

When ready to cook, place flour in one shallow dish; beaten eggs in another; then bread crumbs in a third dish. In a large non-stick saucepan or skillet, heat enough oil for deep-frying until very hot. Coat each chicken package with flour, dip it in the egg then roll it in breadcrumbs, shaking off excess. Deep-fry for about 2-3 minutes; then drain on paper towel. Slice each roll at a diagonal and arrange pieces decoratively on serving plate to serve.