Source: "So This Is Kosher" by Ann Kaye and Hetty Rance, 1986

Yield: 6 servings

• Juice of 1 lemon
• Grated rind of 1 lemon
• 1 oz fresh parsley, chopped
• 4 oz margarine, softened
• Salt
• Freshly ground black pepper
• 1 pinch ground nutmeg
• 2 cloves garlic, crushed
• 6 chicken breast halves without skin
• Matzo meal, for coating
• 1 egg, beaten
• Oil, for deep-frying

Work the lemon rind and juice and the parsley into the margarine; season to taste with salt, pepper and nutmeg. Work in the garlic, then form into a roll, wrap in plastic wrap and chill 2-3 until hard.

Flatten each chicken breast between two layers of plastic with a flat-sided mallet (or a rolling pin). (Note: if you debone the chicken yourself, retain the last joint of the wing, to make a paillard.) Cut the margarine roll into fingerlength pieces, and place 2-3 in each chicken breast. Roll chicken around filling and secure with toothpicks.

Coat each breast first in matzo meal, then in egg, and finally in matzo meal again, pressing it in firmly. Chill at least 1 hour to allow the coating to dry.

Deep fry in 325F oil (do not allow to get too hot, or outside will brown before inside is cooked) for 8 min or until the outside is brown and the chicken is cooked though. Drain briefly on absorbent paper and serve.

NOTES : Chicken Kiev? And at Passover? Indeed yes, using margarine and matzo meal to replace the butter and breadcrumbs.