Hi there...I hope this is what you are wanting :)

Chicken Kiev

Soften 1/2 pound butter or good quality butter. Add to this 2 kernels minced garlic, 1/4 cup minced fresh parsley, salt and pepper. Refrigerate this until firm enough to cut in chunks.

Pound 8 pieces of boned chicken breasts with flat side of mallet. Heavy Ziploc plastic bags are great for this. Put chicken breasts inside and pound to approximately 1/4 inch thick.

Fill with butter mixture and roll as you would for stuffed cabbage. Be careful to overlap and completely enclose butter. Chicken will be sticky and you can seal the edges by working with them with your fingers. Beat 4 egg whites and 2T milk.

Roll Kievs in bread crumbs, egg mixture, then bread crumbs again. Coat well and refrigerate for at least 20 minutes or until you are ready to deep fry. Use corn oil and do not get the oil too hot. 8-10 minutes should be sufficient. Fry to golden brown. Be careful not to over cook. Draim well. Serves 4....