Chicken Kiev

1. Place filleted chicken breasts between two sheets of plastic wrap or waxed paper. Pound with a meat mallet in a circular pattern, to ensure evenness, until very thin , about 0,5 cm (see tips). Make edges a little thinner to facilitate rolling up. Sprinkle with salt and pepper.
2. Divide butter into 4 equal portions and shape into small sausages. Chill until firm.
3. Place 1 butter sausage in the centre of each chicken fillet and sprinkle with chopped chives.
4. Fold the long side of each chicken fillet over the butter. Fold the short ends over, then the remaining long side, envelope fashion, to enclose the butter completely.
5. Using a fork and a spoon, roll the parcels first in flour, then beaten egg and finally in breadcrumbs. Chill thoroughly to help set the coating and makes the parcels easier to fry. To chill, place coated chicken parcels, seam side down, on a baking sheet and cover with waxed paper before refrigerating for at least 2 hours, or even overnight.
6. Heat oil in a frying pan and test heat (see tips). Gently lower chilled chicken breast parcels into hot oil and fry on 1 side until browned; then turn and fry on other side until browned (4 to 4 1/2 minutes in total). Drain on several layers of absorbent paper or on crumpled brown paper. Serve immediately.