Chicken Kiev

½ cup butter, softened
1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley
½ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 chicken breast halves, skinned and boned
½ cup all purpose flour
1 egg, well beaten
½ cup milk
1½ cups soft bread crumbs
Salt and freshly ground pepper
Vegetable oil

Combine butter, with next four ingredients; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.

Place each piece of chicken between two sheets of waxed paper. Flatten each chicken piece to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle each chicken piece with salt and pepper.

Combine egg and milk. Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast. Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour, dip in egg mixture, and coat with breadcrumbs, making sure that the surface is well coated. Cover and chill at least 1 hour.

Fry chicken in 1-inch oil (350º F), cooking 8 to 10 minutes on each side or until browned and cooked through. Yield: 6 servings.