---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TURKEY KIEV
  Categories: Poultry, Russian
       Yield: 8 servings
  
 ------------------------HERB BUTTER------------------------
     1/4 c  White wine
       1    Garlic clove,chopped
       2 tb Parsley,chopped
       2 tb Chives,chopped
       1 tb Dill,chopped
       1 tb Mint,chopped
     1/4 ts Salt
     1/4 ts White pepper,ground
     1/4 c  Butter,unsalted,softened
 
 ---------------------------KIEV---------------------------
       8    Whole turkey tenders
       1    Ham,baked,6 oz piece
       1    Egg
       4 tb Butter,unsalted,melted
   1 1/2 c  Saltine crumbs
       1 ts 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 3 1/2",
   into thick side of tenders, cutting about 3/4 enough
   to make pocket. Cut ham into eight 3x1x1/4″ pieces.
   Cut herb butter into 8 pieces 3/4″ 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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