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From Dorothy McNett's recipes at www.dorothymcnett.com. Origin can be traced to the Ukrainian city of Kiev. Long before Moscow became the Russian capital, Kiev served as the major center of trade and culture. This chicken recipe probably originated in San Francisco early 1900's. Plan on one chicken breast per person as one of the features of this special chicken dish is that the cutlets will release a spurt of hot, rich butter, sometimes catching the diner unawares. Deep-fat frying them generally assures that the butter will stay in the center during the cooking. If they are sauteed it may leak out a bit during the cooking process, but It tastes fabulous no matter what! I generally prefer sauteing over deep fat frying but you get to choose your method!
4 medium sized chicken breasts, skinned and boned
Cream the softened butter with the chopped herbs. Blend in the lemon juice. Shape the butter into 4 rolls. (Long enough to be placed lengthwise on the chicken pieces without extending over the edge of the meat, and leaving a 1 inch border.) Place the rolls of butter in the refrigerator to chill until firm. Meanwhile, with flat meat pounder, work each chicken breast until thin and flat, about 1/8 - 1/4 inch thick, being careful not to tear the meat. Lightly salt and pepper the chicken.
Recipe created 1996-06-24.