Sanderson's Cookbook, Chicken Kiev

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Chicken Kiev

4 boneless, skinless, chicken breasts
Salt
2 tablespoons minced onion
1 stick butter or margarine
1/2 cup flour
2 eggs, beaten
1 cup cracker crumbs

Pound chicken thin. Sprinkle with salt and onion. Cut butter or margarine into 1/4-inch slivers. Roll chicken around butter or margarine. Press ends to seal. Refrigerate for 30 minutes. Dip chicken rolls into flour, dredge in beaten eggs, roll in crumbs. Deep fry at approximately 350 degrees for 3-5 minutes. Serves four.