CP Chicken Kiev
4 boneless chicken breast halves
4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspon white pepper, or black pepper
1/4 teaspoon salt
1/4 cup flour
1 egg, beaten with 2 teaspoons water
1/2 cup fine dry bread crumbs

Blend the softened butter with parsley, chives, pepper, and salt. Divide into 4 portions and chill until firm.

Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the center of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg and water. Roll in bread crumbs then place in Crock pot. Cook at 8 hours on low (5-6 hours on high).

I've made these once before and my family loves the recipe. The bread crumbs don't get as "crispy" but it still tastes great!


Recipe #2 for CP chicken Keiv (FULL MEAL)

3 medium Chicken breasts -- Boneless, skinless
6 medium Potatoes, -- peeled
cut in bite sized pieces
2 large Leeks; washed, pared
cut in bite sized pieces
2 medium Onions -- chopped
1 large Carrot; pared -- sliced
1 large Stalk celery -- sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
4 cups Water
1 1/2 teaspoons Salt
Pepper
2 tablespoons Butter
13 ounces Evaporated milk (1 can)
Chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12 hours or high 3-4. Stir in milk during last hour. Serve topped with chives.

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PERFECTION

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