Chicken Kiev

8 ingredients

8 boneless chicken breasts, washed and pounded to 1/4 inch thickness
8 tbsp. butter
4 green onion, chopped well
2 tsp. garlic salt or powder
Seasoned bread crumbs
Oil for frying
2 eggs, beaten well
12 oz. pkg. egg noodles

Combine butter, green onion and garlic salt; blend well. Divide into 8 balls and put into refrigerator, covered with Saran Wrap. Meanwhile, wash chicken breasts, remove skin, pat dry, and pound with a wooden mallet between two sheets of wax paper to 1/4 inch thickness.
When chicken is pounded, place a "butter ball" in the center of each and roll up lengthwise, secure loose ends and sides with toothpicks.

Coat each roll with the eggs, and roll in bread crumbs until well coated. Heat oil over medium high heat and brown chicken rolls on all sides, transfer to shallow baking dish. Heat oven to 350 degrees and bake for 45 minutes.

While chicken is in the oven, cook noodles as per package directions. When ready, serve kiev over cooked noodles, spoon butter sauce over noodles.