Amount
Ingredient
Preparation





---

Herb  Butter



1/4
cup
white wine





1
cloves
garlic

peeled and minced



2
tablespoons
parsley

chopped



2
tablespoons
chives

chopped



1
tablespoon
dill weed





1
tablespoon
mint

chopped



1/4
teaspoon
salt





1/4
teaspoon
white pepper

ground



1/4
cup
butter

softened





---

  Kiev



8
Whole
turkey

turkey tenders



6
oz piece
ham

baked



1

egg





4
tablespoons
butter





1 1/2
cups
crackers

saltine crumbs



1
teaspoon
paprika

 1. Prepare Herb Butter: Combine wine and garlic in small pot. 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 inch rectangle dish on piece of waxed paper.

Wrap and place in freezer until firm.

2.  Prepare Kiev: Cut horizontal slit, about 3 1/2 inch, into thick side of tenders, cutting about 3/4 inch enough to make pocket.

Cut ham into eight 3x1x1/4 inch pieces.

Cut herb butter into 8 pieces 3/4 inch 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 inch baking dish.

Drizzle with remaining butter.

Refrigerate.

Place in freezer 3 minutes before baking.

5. Bake in preheated hot oven (425'F) for 25 minutes. Serve
immediately.