Grandma Larson's Chicken Kiev

Bone, skin, split into halves; pound flat until double in size: 3 whole chicken breasts

On top end of each pounded breast place:
1 tbsp. butter (slice pat lengthwise in 1/3 d's)
1 tbsp. chopped onion (optional)
1 tsp. parsley

Roll breast up, tuck in ends.

Dip each in:
Beaten egg yolks, then bread crumbs.

Refrigerate 3 to 4 hours, or place in freezer for 1 hour.

Deep fry at 350 degrees for 5 minutes or until golden brown.

Serve with noodles or rice.

From Grandma Darlene Larson
Contributed by Linda