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Kiev chicken

Ingredients :

4 pieces of chicken breast

2 eggs

3/4 cup of flour

1 1/2 cups of breadcrumbs

salt, pepper

The filling :

1/2 small onion chopped

2 garlic cloves

1/4 cup of white wine

1/4 teaspoon of dried thyme

1/4 teaspoon of dried rosemary

1/4 teaspoon of marjoram

1/2 teaspoon of paprika

1 spoon of lemon juice

2 spoons of chopped fresh parsley

8 spoons of butter 

Method :

In a skillet over medium heat melt a tablespoon of butter. Add the onion, then garlic and cook 2 minutes. Pour white wine, thyme, rosemary and marjoram. Add the lemon juice, half a teaspoon of paprika and cook 4 minutes longer. Remove from heat and keep in a bowl in the refrigerator. When the mixture has cooled, using a fork mix butter butter kept at room temperature. Add fresh chopped parsley, salt and pepper to taste. The shape of a rectangle of butter will keep in the freezer until use.

Wash the chicken , dry it and slice it.  Beat chicken thinner than breaded, but be careful not to break.
Sprinkle the chest with salt and pepper.  Place a piece of butter in the center prepared chicken breast and roll it easily. We put canola oil to heat in a deep dish.  In three separate plates put flour, beaten eggs and breadcrumbs. Pass stuffed chicken in flour, then egg sinks in and then cover with breadcrumbs (shake off excess). Place the chicken breasts filled carefully in hot oil and fry until golden brown. Remove the chicken in a baking dish and bake for 18-20 minutes in preheated oven.
Remove the chicken on paper towels and serve with white rice  and vegetables.