Cheese Stuffed Chicken Kiev Recipe
Are you looking for best of all Cheese Stuffed Chicken Kiev recipe? The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Cheese Stuffed Chicken Kiev. Even though Cheese Stuffed Chicken Kiev is a Main Dish I relish it any time of the day. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
2 skinned and boned chicken breasts, halved and pounded to 1/4 inch thickness
1/4 teaspoon black pepper
2 cloves garlic, minced
8 teaspoons minced fresh or freeze dried chives
4 strips part skim mozzarella cheese, each about 1"x 1/2"x 1/2"
1 large egg white
1 tablespoon skim milk
1 tablespoon water
1/4 cup unsifted flour
1/3 cup fine dry bread crumbs
1 tablespoon unsalted margarine
Directions
Sprinkle the chicken breasts with the pepper, garlic, and half of the chives.
Lay 1 strip of cheese in the center of each chicken breast, fold the ends over, then roll up as for a jelly roll and fasten with toothpicks.
In a pie pan, whisk the egg white, milk, and water together.
Place the flour and bread crumbs on separate plates.
Dip the chicken rolls in the flour, then in the egg mixture, then in the crumbs to coat evenly.
Arrange on a rack and refrigerate, uncovered, at least 20 minutes.
Preheat the oven to 350°F.
In a heavy 10 inch skillet, melt the margarine over moderately high heat, add the chicken rolls, and brown on all sides, turning carefully about 10 minutes.
Transfer to an ungreased 8"x 8"x 2" baking pan and bake, uncovered, for 15 to 20 minutes.
Transfer the chicken to a heated platter and sprinkle with the remaining chives.
Accompany with Kasha with Vegetables,
Lay 1 strip of cheese in the center of each chicken breast, fold the ends over, then roll up as for a jelly roll and fasten with toothpicks.
In a pie pan, whisk the egg white, milk, and water together.
Place the flour and bread crumbs on separate plates.
Dip the chicken rolls in the flour, then in the egg mixture, then in the crumbs to coat evenly.
Arrange on a rack and refrigerate, uncovered, at least 20 minutes.
Preheat the oven to 350°F.
In a heavy 10 inch skillet, melt the margarine over moderately high heat, add the chicken rolls, and brown on all sides, turning carefully about 10 minutes.
Transfer to an ungreased 8"x 8"x 2" baking pan and bake, uncovered, for 15 to 20 minutes.
Transfer the chicken to a heated platter and sprinkle with the remaining chives.
Accompany with Kasha with Vegetables,
