Chicken Kiev

4 large whole chicken breasts, skinned and boned

1 teaspoon salt

1/3 cup butter or margarine

1 tablespoon minced parsley

1 teaspoon lemon juice

1 clove garlic, minced

1/3 cup all-purpose flour

1-1/2 cups dry bread crumbs

2 eggs, lightly beaten

CRISCO Shortening for deep frying

Cut chicken breasts in half and sprinkle with salt.Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center lengthof each chicken breast half. Tuck in ends and long sides around flavored butter; skewer ortie to close.
Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dipeach prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-sidedownon a plate; refrigerate for at least 2 hours or until crumbs are set.Heat a 1-1/2-inch layer of Crisco to 365ºF in a deep fryer. Fry chicken rolls in hot Criscofor 5 minutes or until done. Remove with slotted spoon. Serve immediately with brownrice.