Chicken Kiev

3½ tbsp. margarine, softened
1 tsp. finely chopped fresh dill
3/4 tsp. salt, divided
¼ tsp. white pepper
1 garlic clove, minced
4 (6oz. each) skinless, boneless chicken breast halves
2 tbsp. water
2 large egg whites
4 to 5 slices white bread
1½ lbs. baking potatoes, cut lengthwise into wedges

Combine 2 tbsp. margarine, dill, 1/8 tsp. salt, pepper, and garlic in a small
bowl, stirring well. Chill 1 hour.

Slice chicken breast halves lengthwise, cutting to, but not through, other
side. Open halves, laying chicken flat. Place each chicken breast half
between two sheets of plastic wrap; pound to a ¼" thickness using a meat
mallet or small heavy skillet.

Place about 1½ tsp. margarine mixture on the small end of each chicken breast
half, and roll up jelly-roll fashion. Tuck in sides, and secure each roll
with wooden picks. Sprinkle chicken evenly with 1/2 tsp. salt.

Combine 2 tbsp. water and egg whites in a shallow dish, stirring with a whisk.
Place bread in a food processor; pulse 10 times or until coarse crumbs
measure 3 cups. Microwave 2½ tsp. butter at HIGH 15 seconds or until
melted. Combine melted butter and breadcrumbs in a shallow dish; toss well.
Dip 1 chicken breast half in egg white mixture; dredge in breadcrumb
mixture. Dip chicken breast half in egg white mixture again; dredge in
breadcrumb mixture again. Repeat procedure with remaining chicken breast
halves, egg white mixture, and breadcrumb mixture. Place chicken breast
halves, seam sides down, in a jelly-roll pan coated with cooking spray.
Cover and refrigerate 1 hour.

Bake chicken at 425° for 35 minutes or until the chicken is done. Remove wooden
picks before serving.

Place potatoes on a baking sheet coated with cooking spray; coat potatoes with
cooking spray. Sprinkle potatoes with remaining 1/8 tsp. salt; toss. Bake
potatoes at 425° for 40 minutes or until tender, turning once after 30
minutes. Transfer potatoes to a bowl, and toss with remaining butter.
Serve with chicken.

4 servings