| 1 | Wash and dry breasts, removing any connective tissue or skin. |
| 2 | Place smooth side on cutting board, and pound to flatten to about five millimeters thickness. |
| 3 | Combine butter with yolk of egg and divide into four equal parts. |
| 4 | Roll into sausage shapes seven to eight centimeters long. |
| 5 | Cover each with greasproof paper and chill until the pieces are very hard. |
| 6 | Wrap the breasts around each piece of butter, creating four parcels. |
| 7 | Dip in flour, one at a time. |
| 8 | Shake off excess flour and pat flat in the palm of the hand. |
| 9 | Dip in beaten eggs and roll in breadcrumbs. |
| 10 | Refrigerate for a few hours. |
| 11 | Deep-fry (in butter if possible) until golden brown. |
| 12 | Note: traditionally, chicken kiev is served with buckwheat kasha and peas served in small pastry shells. |
| 13 | Do not reheat this dish or keep warm for periods of time, as the butter will melt and run out |
