Homemade Chicken Kiev with Rice Pilaf

**Ingredients and cooking tools**
2	whole large chicken breasts (2 pounds total), skinned, bonned, and halved lengthwise
1	tablespoon chopped green onion
1	tablespoon snipped parsley
1	clove garlic, minced
1/2	of a 1/4-pound stick of butter, chilled
1	beaten egg
1/4	cup all-purpose flour
1/4	cup fine dry bread crumbs
1	tablespoon butter
1	tablespoon cooking oil
1	meat mallet
1	12x7 1/2-inch baking dish
	Preheat Oven 400 degrees

Cooking Directions:

Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of the meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle with salt and pepper. Combine onion, parsley, and garlic; sprinkle on chicken.
Cut chilled butter into four 2 1/2 by 1/2-inch sticks. Place one piece in the center of each piece. Fold in sides; roll up jelly-roll style, pressing edges to seal. Stir together and 1 tablespoon water. Coat rolls with flour, dip into egg mixture, then coat with crumbs. Cover, chill 1 to 24 hours.
In a large skillet melt the 1 tablespoon butter, add oil. Add chilled chicken rolls; cook over a medium-high heat about 5 minutes or till golden brown, turning to brown all sides. Transfer to a 12x7 1/2-inch baking dish. Bake in a 400 degree oven for 15 to 18 minutes or till insides of chicken are no longer pink. Spoon drippings over rolls.
Makes 4 servings

Prepare Rice Pilaf while Chicken Kiev is in Oven.

**Ingredients:**
1/2	cup chopped onion
1/2	cup sliced fresh mushrooms
1/4	cup chopped celery or green peppers
1	clove garlic, minced
1	tablespoon margarine or butter
3/4	cup long grain rice
1 1/2	teaspoons instant chicken or beef bouillon granules
1/8	teaspoon pepper
2	slices bacon, crisp-cooked, drained, and crumbled

Cooking Directions:

In a saucepan cook onion, mushrooms, celery, or green pepper, and garlic in margarine or butter till tender but not brown. Stir in rice, bouillon granules, pepper, and 1 1/2 cups water. Bring to boiling; reduce heat. Cover and let simmer about 15 minutes or till rice is tender and liquid is absorbed. Stir in crumbled bacon.
Makes 4 servings