Chicken Kiev #2

Yields:	6 servings
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Cut butter in 12 pieces; chill till very firm.

Skin and bone chicken breasts.

Pound each piece of chicken on wet board into a 1/4 inch cutlet.

Sprinkle each lightly with salt and pepper.

Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides.

Roll meat around butter and fasten securely with toothpicks.

Stir water into eggs; roll cutlets in crumbs, then in egg mixture.

Roll in crumbs again.

Place on waxed paper.

Chill for 1 hour.

Fry in deep fat for 3 to 5 minutes.

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Was pleasantly surprised by the taste of this recipe. Was very good recipe, even without onions or sour cream. Would recommend!!