Easy Baked Chicken Kiev Recipe
Ingredients
| 4 whole chicken breasts (about 1 lb. each) skinned, boned, and split | ||
| 1/2 cup each fine dry bread crumbs and grated Parmesan cheese | ||
| Oregano leaves | 1 1/2 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Parsley | 1 Tablespoon, chopped | |
| Jack cheese | 4 Ounce, cut into strips | |
| Butter/Margarine | 6 Tablespoon, melted | |
Directions
Wash the chicken and pat dry.
Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick.
In a shallow bowl, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper; set aside.
In a small bowl, stir together the 1/4 cup butter, remaining 1/2 teaspoon oregano, and parsley.
Arrange pounded chicken pieces skinned side down.
Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one long side; place a strip of jack cheese over butter mixture.
Fold short ends over filling, then fold in long side and roll to enclose filling.
Dip each bundle in the 6 tablespoons melted butter and drain briefly; then roll in crumb mixture until evenly coated.
Place bundles, seam side down and slightly apart, in a 10 by 15-inch rimmed baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or until next day.
Bake, uncovered, in a 425° oven until chicken is no longer pink when lightly slashed (don't cut through to filling)—about 20 minutes.
Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick.
In a shallow bowl, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper; set aside.
In a small bowl, stir together the 1/4 cup butter, remaining 1/2 teaspoon oregano, and parsley.
Arrange pounded chicken pieces skinned side down.
Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one long side; place a strip of jack cheese over butter mixture.
Fold short ends over filling, then fold in long side and roll to enclose filling.
Dip each bundle in the 6 tablespoons melted butter and drain briefly; then roll in crumb mixture until evenly coated.
Place bundles, seam side down and slightly apart, in a 10 by 15-inch rimmed baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or until next day.
Bake, uncovered, in a 425° oven until chicken is no longer pink when lightly slashed (don't cut through to filling)—about 20 minutes.
Chef
