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Chicken Kiev

4 Servings
4 chicken breasts
1 c fine dry breadcrumbs or
-cracker mea
2 t parsley
1/2 t garlic powder
2 t tarragon
2 t chives
1 egg
3 T butter
3 T fresh lemon juice,from 1

Fill a bowl full of either very fine cracker crumbs (straight Saltines; not anything weird) or very fine dry breadcrumbs. Add to this some parsley, chives, garlic powder and just a little tarragon. Coat chicken breasts with egg, then in the crumb mixture. Melt lots of butter in a heavy pan, moderate heat works best to brown, and cook the chicken without burning it or drying it out. Turn pieces frequently (2 - 3 times each side).
After first side is done and while second side is cooking, sprinkle a little lemon juice on that side. Repeat each time you turn the pieces, trying not to get the lemon juice in the butter, just on the chicken; as the butter and lemon juice together make a lot of muss and fuss and noise. You will need to add butter once or twice more while cooking. Takes about 15 - 20 minutes to cook altogether.

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