Chicken Kiev

• 4 chicken breasts, boned
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup butter, softened
• 2 large garlic cloves
• *1 tsp. parsley flakes
• *1 t. sage
• 1/4 cup half & half milk
• 2 eggs
• fine bread crumbs
• salad oil

Cut breasts in half. Place between two pieces of wax paper and flatten. Do not tear. Sprinkle with salt and pepper.

Put 1/2 tsp. butter in skillet. When butter froths, add garlic, parsley flakes and sage. Cook and stir for about 1 minute over medium heat.

Add above mixture to remaining butter in a bowl. Form butter in a ball or rectangle and wrap in wax paper and place in freezer for about 30-40 minutes to harden, not freeze.

Cut this butter into 8 equal parts. Put each piece into each piece of chicken. Roll and tuck in ends. Fasten with toothpick.

Beat together milk and eggs. Dip meat into mixture then bread crumbs. Coat heavily, refrigerate so breading becomes firm.

Fry in large skillet in 3/4″ or 1″ of oil. Drain on paper towels.

*May substitute 2 T chopped chives and 2 T parsley.