Pecan Chicken Kiev

3 whole chicken breasts
½ c. butter or margarine
1 t. lemon juice
1 T. parsley (chopped)
1 T. chives (chopped)
1 clove garlic (crushed)
1 t. salt
1/8 t. pepper
½ c. flour
1 egg (beaten)
1 c. pecans (finely chopped)
1/3 c. corn flake crumbs

Preheat oven to 425 degrees. Beat butter until soft. Stir in lemon juice, parsley, chives, garlic, salt and pepper until well combined. Spread mixture onto waxed paper to make a 3×4” rectangle (about ½” thick). Chill in freezer for 20 minutes. Split chicken breasts and remove skin. Carefully cut meat from bones, keeping meat in whole pieces (six in all). Place each piece (smooth side down) between two sheets of waxed paper. Flatten with mallet or similar object to about ½” thickness, being careful not to break meat. (This pounding stage is essential for recipe success.) Remove papers. Remove herb butter from freezer. Cut lengthwise into six ½” wide sticks, then half across to make 12 “fingers”. Place a “finger” of herb butter in center of each flattened chicken breast. Bring long sides of chicken over butter, then fold ends over (making sure butter is completely covered). Fasten with toothpicks, roll in flour and dip in beaten egg. Then roll in mixture of pecans and corn flake crumbs, coating completely and evenly. Wrap individually in foil and freeze. To bake, unwrap chicken and place in single layer in jelly roll pan. Bake for 5 minutes at 425 degrees. Lower heat to 400 degrees and bake for another 20 minutes. Serve immediately.

Courtesy: Georgia Pecan Commission