Cut chicken breasts in half lengthwise. Pound the inside to make more tender. Soften butter and spread across the inside of the chicken breasts. Sprinkle with white pepper and salt to taste on top of butter. Spread Rondolet cheese on top of butter. Sprinkle fresh chives and pasley on top of cheese. Roll each Kiev tightly, folding in the corners. Put fine bread crumbs in bowl. Break eggs into separate bowl and stir. Roll each Kiev in bread crumbs. Dip each breaded Kiev into the eggs and then roll in bread crumbs again. Secure all the corners. Place each Kiev in a ziploc bag and freeze, at least overnight. Preheat oven to 350°. Bake the Kievs for at least 45 minutes. Place on serving dish and pour the drippings from pan over top of Kievs.
Nobody has commented yet. Be the first to kick off the discussion!