Chicken Ala Kiev

Directions

• Melt butter. Mix a dash of National Salt, 1/2 tsp National Black Pepper Powder, 2 tbsp chopped parsley, and 1 tbsp National Garlic Powder. Put this mixture in a piping bag.
• Remove all fat from the chicken breast. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about ¼ inch thickness or less.
• Put 1 tbsp heap of butter on each chicken breast. Fold in edge of chicken and then roll to encase the butter completely.
• In a mixing bowl, beat 2 eggs until fluffy.
• In a separate bowl, mix together ½ pack of National Broast Batter Mix, ½  tsp National Black Pepper Powder, ½ tsp National Garlic Powder with ½ cup of water.
• Coat chicken with seasoned flour. Dip the floured chicken in the beaten egg mixture. And coat finally in the broast batter.
• Place coated chicken on a shallow tray and refrigerate for 30 minutes.
• In a medium sized deep-frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry another 5 minutes or until golden brown.
• To check whether the chicken is done or not, cut into one of the pieces. If it’s pink, cook until done completely.
• Serve immediately, garnished with sliced lemon twist and parsley.