Chicken Kiev from the home of Lori Apon

Boneless chicken breasts (8 to 10)
stick of butter
lemon juice
basil
lemon pepper
salt
flour
egg
breadcrumbs

1. Wash the chicken and pat dry.
2. Prepare lemon butter for center:
3. Soften butter and squeeze juice of one lemon into the butter
4. Add 1 tsp. basil
5. Stir together and refrigerate to harden
6. Pound each breast until flat (this makes it tender as well),
7. sprinkle with lemon pepper and salt
8. Place a tablespoon of prepared lemon butter in the center of each chicken breast
9. Fold chicken over butter envelope style (you may need to secure with toothpicks)
10. Dip chicken in flour, Dip in beaten egg, Dip in breadcrumbs 

*You will be able to remove the toothpicks after the chicken is breaded.

Bake 425 for 25 minutes
OR FREEZE…
Place chicken in Ziploc freezer bag until you desire to eat
Thaw chicken and bake as directed above

I usually prepare enough chicken for 3 or 4 meals. I have found that it makes it easier if you use disposable gloves (the thin white latex kind).

This is an easy recipe for children to help – I have one child dip the chicken in the flour,

Another in the egg, and then another in the breadcrumbs. Yes, the kitchen is a mess, but the help makes the job go a bit faster. Place wax paper on the counter for each “station”