I posted this in Feb 1999... Below it is a thread from Victor also in Feb
1999. Both threads have been trimed/abridged.

Oven Chicken Kiev

1/4 cup margarine, softened
1 tablespoon fresh chives or parsley chopped
1/8 teaspoon garlic powder
3 each chicken breasts (whole)
1 1/2 cup cornflake crumbs
2 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
1/4 cup buttermilk or milk

Mix margarine, chives and garlic powder. Shape into rectangle, 3 x
2". Cover and freeze about 30 minutes or until firm.

Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and
bones from chicken breasts. Cut chicken breasts in half. Flatten
each half to 1/4" thickness between plastic wrap or waxed paper. Cut
margarine mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides over margarine. Fold
ends up and secure with wooden pick.

Mix cornflake crumbs, parsley and paprika. Dip chicken into
buttermilk. Coat evenly with cornflake mixture. Place chicken, seam
side down, in pan. Bake uncovered about 35 minutes or until juices
run clear. Remove wooden picks.

To Microwave: Prepare chicken as directed. Arrange coated chicken
breast halves, seam sides down, on microwavable rack in microwavable
dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2
turn after 4 minutes, until juices run clear. Let stand uncovered 5
minutes.



Here is the original recipe I found in several Russian and Ukrainian
cookbooks.

Chicken Kiev

120 g (1/4 lb) butter, very cold
optionally, yolk of a boiled egg for mixing with the butter
4 fillets of chicken, with the wing bone attached
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2-3 cups clarified butter for deep frying

Cut the butter into 'pine cones' about 3 inch long and 1/2 inch thick.
Put it in the refrigerator. It must be kept very cold and hard until the
moment of using.

Notice that each chicken fillet consists of the larger outer and the
smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
fillets with salt, lay them on the table, pound lightly until they are
about 2-3 mm (0.08-0.12 in), and in the centre of each outer fillet put
a 'cone' of cold butter (optionally mixed with the yolk of a boiled egg
before refrigerating). Roll the flesh of the inner fillet round the
butter, and then roll the outer fillet round it, leaving the wing-bone
projecting like the stalk of a pear. Be sure the butter is completely
sealed inside the fillet. Dip into egg beaten with milk, roll in
breadcrumbs, dip in egg again and roll again in crumbs. Deep fry in hot
clarified butter for 3-4 minutes. Then, optionally, you can take the
fillets out and put them into a hot oven for 1-2 minutes. The fillets
must be served immediately they are ready. Pour some melted butter over
them and serve with french-fried or mashed potatoes, green peas, carrots
or cauliflower dusted with fried breadcrumbs are good accompaniments for
this dish.

Victor


--
Last year's nuts must go.
- Michael Odom