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CHICKEN KIEV
4 whole boneless, skinless chicken breasts 1 stick of butter or margarine
1 tbsp. chopped onion
1
/2 cup all-purpose flour
1 tbsp. chopped parsley 1 large egg, beaten
1
1
/3 tsp. salt 1 cup fine, dry bread crumbs
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Com-
bine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces.
Place a piece of butter on seasoned chicken toward one end. Roll as jelly roll,
starting at end with butter, tucking in sides of meat. Press to seal well. Secure
with toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs.
Chill rolls of chicken thoroughly (at least one hour).Place rolled chicken in a
single layer in fry basket. Lower and cook 5 minutes or until brown. To test for
doneness, remove a piece of chicken from the oil. When fork can be inserted
with ease, chicken is done.
QUICK DOUGHNUTS
Refrigerated can of biscuits
1
/2 cup sugar
2 tbsp. ground cinnamon
Preheat oil to 375° F.Take each biscuit and flatten slightly with palm of hand.
With finger, punch holes in center of each biscuit to shape into doughnuts. Fry
2 minutes, turning once. Remove from fat and drain on paper towels. Sprinkle
doughnut in mixture of cinnamon and sugar. Serve warm.