4 boneless, skinless chicken breasts (more if needed)
Note: If really large, cut in thinner and smaller pieces, no thicker
than 1/2 inch thick fillets.
1 egg, beaten
1/2 cup milk

Mix together. Set aside

2 cups butter type cracker crumbs (Ritz, Townhouse or
Storebrand as long as they are a butter type cracker) No
substitutes! Note: Make sure the crackers are fine crumbs
1 stick butter, no substitutes

In a heavy skillet, melt butter over medium heat.

Dip chicken fillets in egg mixture and then in cracker crumbs,
coating both sides. Place in skillet and sprinkle with salt and
pepper. Cook until golden brown on both sides. Place in baking
pan and bake at 350°F for 20 minutes or until tests done.

Serve Sweet & Sour Cabbage with the Kiev



1 package coleslaw mix (or 6 cups finely shredded cabbage)
2 tablespoons butter
1 medium onion, diced
2 teaspoons caraway seed

In a large skillet, melt butter and add onion. Sauté 2-3 minutes
(do not brown) Add coleslaw mix & caraway seed. Cover tightly
with lid and reduce heat. Cook, stirring occasionally until cabbage
is not quite tender.


3 tablespoons vinegar
3 tablespoon sugar
1/2 cup water
Salt if desired

Replace lid and cook for another 8-10 min. or until done.

NOTE: This is great with all kinds of meat. Delicious as a topping
on hamburgers too.

B-man :wink: