Chicken Kiev

According to the travel advisor, there are a number of ways to get to the toronto hotels. The best one so far is to travel by train.

I used to make this when my kids were little. I loved it.

4 large chicken breasts – boned, skinned and cut in half lengthwise.

Place chicken breasts, boned side up, in between 2 pieces of plastic wrap. Pound from the center out to form cutlets not quite 1/4 inch thick. Peel off plastic wrap and season with salt.

Sprinkle 2 tablespoons snipped parsley over cutlets. You can add some chopped garlic too. Take a 1/4 pound *1 stick* of butter from the fridge and cut into 8 sticks. Place a stick at the end of each cutlet. Roll chicken in a jelly roll fashion around the butter; tucking in the sides. Press the seam to seal.

Coat each roll with all-purpose flour and dip in a mixture of 1 beaten egg and 1 tbsp. water; then roll in 1/2 cup of fine, dry bread crumbs. Place in fridge to chill for at least 1 hour. Fry the chicken rolls in deep, hot fat (375 degrees) for about 5 minutes or until golden brown. You can use a good low cholesterol oil for this too.

Makes 4 to 8 servings.