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Orange Chicken Kiev

1/2 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup all-purpose flour
1 egg
1/4 cup orange juice
1 cup dry bread crumbs
1/2 teaspoon grated orange peel

In a large bowl, combine the butter, chives, parsley, salt and pepper.

Printed from tasteofhome.com Oct 11, 2008

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Orange Chicken Kiev cont.

Shape into a 6-in. x 2-in. rectangle; place on waxed paper. Freeze
until firm, about 30 minutes. Flatten chicken to 1/4-in.
thickness. Cut butter mixture into six strips; place one strip in the
center of each chicken breast half. Roll up and tuck in ends; secure
with a toothpick. Place the flour in a shallow bowl. In another
bowl, beat egg and orange juice. In a third bowl, combine bread
crumbs and orange peel. Coat chicken with flour, dip in egg mixture,
then roll in crumb mixture. Place seam side down in a greased 13-in.
x 9-in. baking dish. Bake, uncovered, at 375° for 35-40
minutes or until chicken juices run clear. Discard toothpicks before
serving.

Yield: 6 servings.