Chicken-Kiev

Ingredients

 * 2 lbs boneless skinless chicken breasts (6 chicken halves)
 * 1 cup butter, at room temperature
 * ½ teaspoon black pepper
 * 1 teaspoon granulated garlic powder
 * 2 large eggs
 * 3 tablespoons cold water
 * ¼ teaspoon black pepper
 * ¼ teaspoon granulated garlic powder
 * ¾ teaspoon dried dill weed
 * ½ cup all-purpose flour
 * ¾ cup fine dry breadcrumbs or saltine crumbs
 * ½ medium lemon, sliced
 * ¼ cup finely chopped fresh parsley
 * 2 cups vegetable oil or extra virgin olive oil

Directions

 * 1) Remove all fat from chicken and discard.
 * 2) If chicken breasts are in one piece, split them into two pieces.
 * 3) Place each chicken breast between two pieces of wax paper and using a mallet, pound chicken until about ⅛ inch thickness.
 * 4) Do not pound too hard that the chicken breaks up.
 * 5) Place on a dish, cover and set prepared chicken breasts aside.
 * 6) In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
 * 7) Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about ¼".
 * 8) Place in freezer compartment of refrigerator for about ½ hour until butter mixture hardens.
 * 9) Cut butter into 6 equal pieces (½" x 3").
 * 10) Place one piece of butter at the front of each prepared chicken breast.
 * 11) Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
 * 12) This is necessary so that the butter does not run out while deep-frying.
 * 13) Secure chicken rolls with skewers or toothpicks.
 * 14) In a bowl, beat eggs with water.
 * 15) In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
 * 16) In another separate bowl, measure the bread crumbs.
 * 17) Completely coat each rolled chicken into the flour mixture.
 * 18) Dip flour coated chicken into the egg mixture.
 * 19) Now roll and coat the chicken in the bread crumbs.
 * 20) Place chicken in a shallow dish and chill for about 30 minutes.
 * 21) In a medium size frying pan, add vegetable oil and heat to medium-high heat.
 * 22) Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
 * 23) To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
 * 24) Serve immediately, garnished with lemon twists and parsley.