Chicken Kiev

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INGREDIENTS:

5 whole chicken breasts, halved and bone
Salt
1 heaping Tablespoon chopped green onion
1 heaping Tablespoon chopped parsley
1 stick butter, cut into 10 slice
Flour
2 eggs, slightly beaten
Dry bread crumbs

INGREDIENTS FOR SAUCE:

1/2 cup sliced mushrooms
2 teaspoons butter
1 pint sour cream
1 Tablespoon chopped chives

TO PREPARE:

For the Chicken, place each piece of chicken, boned side up, between two pieces of Saran wrap. Working out from center, pound to form cutlets about 1/4-inch thick. Peel off Saran. Sprinkle with salt. Combine green onion and parsley; sprinkle equal amounts on each cutlet. Place slice of butter on each cutlet; roll as a jelly roll, tucking in ends of meat. Press to seal well. Dust with flour; dip in beaten eggs; roll in bread crumbs. Chill for at least 1 hour. Fry in deep, hot fat (340 degrees) about 5 minutes or until golden brown. Sour Cream Sauce may be served with chicken.

TO PREPARE SAUCE:

For the Sour Cream Sauce, saute mushrooms in butter. Add sour cream and chives. Heat thoroughly. Pour over, or serve with Chicken Kiev.