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BAKED CHICKEN KIEV

Category:    Chicken
Yield: 6 servings
 
      4    Boneless chicken breast           1/2 c  All purpose flour
           -halves                             2    Beaten eggs
    1/4 c  Room temperature butter             1 c  Dry breadcrumbs
    1/2 ts Crumbled dried tarragon        
 
  melted butter
  
  Preheat oven to 425 degrees F.  Lightly butter 8-inch square baking dish.
  Pound chicken to 1/4-inch thickness.  Combine 1/4 cup butter and tarragon
  in small bowl and blend well.  Place equal portions of butter mixture in
  center of chicken breasts.  Fold ends over and tuck in sides, securing with
  toothpicks if necessary.  Roll chicken in flour.  Dip in eggs, then coat
  with breadcrumbs, covering completely.  Arrange in prepared baking dish.
  Bake until golden brown, about 20 to 25 minutes, basting several times with
  melted butter, if desired.  Serve immediately.
 

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