8 boneless chicken breasts, washed and pounded to 1/4 inch thickness
8 tbsp. butter
4 green onion, chopped well
2 tsp. garlic salt or powder
Seasoned bread crumbs
Oil fry frying
2 eggs, beaten well
12 oz. pkg. egg noodles

Combine butter, green onion and garlic salt; blend well. Divide into 8 balls and put into refrigerator, covered with Saran Wrap. Meanwhile, wash chicken breasts, remove skin, pat dry, and pound with a wooden mallet between two sheets of wax paper to 1/4 inch thickness.

Some butchers at grocery stores or meat shops will do this process for you.

When chicken is pounded, place a "butter ball" in the center of each and roll up lengthwise, secure loose ends and sides with toothpicks. Usually 3 picks per roll will do, but keep track as they get lost during the cooking process.

Coat each roll with the eggs, and roll in bread crumbs until well coated. Heat oil over medium to medium high and brown chicken rolls on all sides, transfer to shallow baking dish. At this point, they can be set aside. Approximately 45 minutes before serving time, heat oven to 350 degrees and bake.

In the meantime, cook noodles as per package directions. When ready, serve kiev over cooked noodles, spooning buttery sauce over noodles. Serves 6-8.