Chicken Kiev
4 chicken breasts, deboned and skinned
1/4 lb. butter
Finely chopped parsley and chives
Wine
Poultry seasoning

Mix compound butter and make a 4 inch square. Refrigerate.

Cut chicken breast in half. Hammer to about 1/8 in. thick. Cut compound butter into 8 pieces. Put one piece in half of breast and fold. Mix together 1 egg, crumble bread crumbs. Dredge chicken in egg and breading. Deep fry in oil for 15 minutes before serving (340 degree oil).