Chicken Kiev

2 whole		chicken breasts, skin free and split
		flour
		salt and pepper
3		eggs
60 ml		milk
		fresh breadcrumbs
		Butter Filling
185 g		butter
		salt & pepper
2 Tbs		parsley, chopped
1 Tbs		chives, chopped
.25 tsp		lemon zest
2 cloves		garlic
1 pinch		tarragon

1	Make butter filling first. Combine softened butter with all ingredients, mix well. Divide mixture into according to the number fo serves, shape into rolls; refrigerate until very firm.
2	If using chicken breasts, remove skin, cut meat away from the bone with sharp knife, giving two chicken fillets from each whole breast.
3	With meat mallet or rolling pin, pound chicken fillets out thinly between sheets of plastic wrap. There must be no holes or the butter will run out during cooking. However, if flesh does tear while pounding, overlap the torn pieces and pound gently together until firm again.
4	Place the cold butter roll in centre of each chicken breast. Fold end of chicken over on to the butter, then roll up, completely encasing the butter. Coat chicken rolls in flour seasoned with salt and pepper. Dip in combined beaten eggs and milk, then roll in breadcrumbs; repeat the egg-and-breadcrumbing to cover firmly. Place on tray, refrigerate and freeze.
5	Defrost well and place a small knob of butter on the top of each portion. Bake in oven at 180°C for 25-30 minutes until golden.

Servings: 4

Ready in: 1 hour and 30 minutes