Chicken Kiev

my husband lived in ukraine for a couple years and i made this one day to impress him. it totally worked! its the best recipe that i've found to date and cutting it in half is a cinch. its from Better Homes and Gardens.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  chopped green onion
• 1  tablespoon  snipped fresh parsley
• 1  garlic clove, minced
• 0.5 (1/4lb) package butter, chilled
• 1  egg, beaten
• 1  tablespoon water
• 1⁄4 cup all-purpose flour
• 1⁄2 cup  fine dry breadcrumb
• 4  boneless skinless chicken breast halves
•  salt and black pepper
• 1  tablespoon butter
• 1  tablespoon  cooking oil

Directions

1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls.