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Easy Baked Chicken Kiev
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Brief Description
Chicken breasts stuffed with jack cheese and seasonings, then breaded and baked.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Russian
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Prep Time: 270 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: sharilyn
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Posted On: Mar 12, 2013
Number of Servings:
Ingredients:
- 4 whole - chicken breasts boned, split, skinned
- 1/2 cups - fine dry bread crumbs
- 1/2 cups - parmesan cheese grated
- 1 1/2 teaspoons - oregano leaves
- 1/2 teaspoons - garlic salt
- 1/4 teaspoons - pepper
- 4 tablespoons - butter or margarine softened
- 1 tablespoons - chopped parsley
- 4 ounces - jack cheese cut into 8 strips, 1/2-inch by 1-1/2 in long)
- 5 tablespoons - butter or margarine melted
Directions:
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. 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 mixtrue 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.
Dip each bundle in the melted butter and drain briefly; then roll in bread crumb mixture until evenly coated. 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 degree 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).
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