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Easy Baked Chicken Kiev Recipe
|Whole chicken breasts||4 Pound, boned, split, and skinned (4 In Number)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Butter/Margarine||4 Tablespoon, softened|
|Chopped parsley||1 Tablespoon|
|Jack cheese||4 Ounce, cut into 8 strips (Each 1/2 Inch Thick And 1 1/2 Inches Long)|
|Butter/Margarine||5 Tablespoon, melted|
Serving size: Complete recipe
Calories 3778 Calories from Fat 1615
% Daily Value*
Total Fat 187 g288.2%
Saturated Fat 106.4 g532.2%
Trans Fat 0.5 g
Cholesterol 1517.5 mg
Sodium 3850.3 mg160.4%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.8 g7.1%
Sugars 2.4 g
Protein 476 g952%
Vitamin A 132.3% Vitamin C 70.6%
Calcium 179.2% Iron 88%
*Based on a 2000 Calorie diet
With flat side of a mallet, gently pound breasts until each is about 1/4 inch thick; set aside.
In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper; set aside.
In a small bowl, stir together the 4 tablespoons softened butter, parsley, and remaining 1/2 teaspoon oregano.
Spread about 1/2, tablespoon of the herb-butter mixture across each breast about an inch from lower edge; lay a strip of jack cheese over butter mixture.
Fold lower edge of breast over filling then fold in sides and roll up to enclose filling (photo 2).
Dip each bundle in the melted butter and drain briefly; then roll in bread crumb mixture until evenly coated (photo 3).
Place bundles, seam side down, without touching, in a 9 by 13-inch baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or until next day.
Bake, uncovered, in a preheated 425° oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out)