Turkey kiev

Yield: 8 servings

Measure Ingredient
¼ cup White wine
1 \N Garlic clove,chopped
2 tablespoons Parsley,chopped
2 tablespoons Chives,chopped
1 tablespoon Dill,chopped
8 \N Whole turkey tenders
1 \N Ham,baked,6 oz piece
1 \N Egg
1 tablespoon Mint,chopped
¼ teaspoon Salt
¼ teaspoon White pepper,ground
¼ cup Butter,unsalted,softened
4 tablespoons Butter,unsalted,melted
1½ cup Saltine crumbs
1 teaspoon Paprika



1. Prepare Herb Butter: Combine wine and garlic in small saucepan.

Bring to boiling; cook about 4 minutes or until almost evaporated.

Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and place in freezer until firm. 2. Prepare Kiev: Cut horizontal slit, about 3½", into thick side of tenders, cutting about ¾ enough to make pocket. Cut ham into eight 3x1x1/4" pieces. Cut herb butter into 8 pieces ¾" long. 3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in second shallow dish.

4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2" baking dish. Drizzle with remaining butter.

Refrigerate. Place in freezer 30 minutes before baking. 5. Bake in preheated hot oven (425'F) for 25 minutes. Serve immediately.

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