Chicken Keiv, serves 4. Prep time- 2 1/2 hours, cook time 20-30 minutes. Oven at 350
Ingredients- 1 stick of butter, one clove of garlic, 2 scallions (aka green onions,) a few sprigs of frest parsley, a few springs of frest basil.
Crop scallions, garlic, parsley and basil. Mash them into butter- when well mixed, roll butter mixture into 4 logs, cover and freeze for 30 minutes.
Step 2- ingredients: 4 boneless chicken breasts, Breadcrumbs (I suggest Progreso's Italian breadcrumbs),shreaded parmasan cheese (not the stuff in a canaster), 2 eggs. You also need wax paper and a meat tenderizer.
Place each chicken breast between two sheets of wax paper. With the smooth side of the meat tenderizer, pound the chicken flat (to 1/8th of an inch,) flipping the chicken ocasionally as you pound it. This is a great way to relieve tention! When you are done, make an egg bath with the two eggs, and little bit of water. On a seperate plate (I use a pie tin) mix the breadcrumbs and the parmasan cheese. Then, dip the chicken in the egg bath, and then the breadcrumb mixture on both sides. Place one of the butter logs in the center, and roll it up in the chicken. Secure with toothpicks- make sure that the butter is completely covered by the chicken. Dip this again in the egg bath and the breadcrumbs.
Freeze for 1 hour.
Fill a large pan (I suggest a wok pan) halfway with oil (no, this is not a healthy meal, by the way) and brown on all sides.
Bake for 20-30 minutes uncovered.
I suggest serving with rice pilaf of some sort and asparagus.