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Chicken, Udaipur

Singe, cut heads and feet off two small tender chickens of one and a half pounds each. Split open through back without detaching, draw, wipe, envelop in a towel and neatly flatten them with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon paprika, and repeatedly turn chickens in seasoning. Arrange on a double broiler, broil six minutes on each side, remove, spread on both sides a Udaipur sauce and roll in bread crumbs; replace on broiler and broil for four minutes on each side, dress on a hot dish over six freshly prepared toasts and serve with Indian chutney separately.