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CHICKEN A LA KIEV 
12 (5 oz.) chicken breasts
1 1/2 lbs. butter
6 garlic cloves, chopped
1/2 c. chopped parsley
1/2 c. Lea & Perrins
1 dash Tabasco
1 c. finely chopped chives
2 tbsp. black pepper
1 tbsp. salt
1 lg. box bread crumbs

SAUCE:

1 qt. orange juice
3 c. orange marmalade
3 sticks cinnamon
3 tbsp. cornstarch

Let butter stand at room temperature. Combine ingredients, blend together well. Make into 12 balls. Beat chicken breast out a little. Stuff the breast with the butter balls. Fold over, roll in flour, dip into egg wash. Make egg wash with eggs and water. Then roll into bread crumbs, coating well. Lay aside each one on a greased sheet pan. Bake at 375 degrees for 35 to 40 minutes or until golden brown. Serve with sauce if desired.

SAUCE: Mix orange juice and marmalade and cinnamon sticks. Bring to boil and boil for 5 minutes. Thicken with cornstarch.

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