Easy Baked Chicken Kiev Noreen & Marion

4 whole chicken breasts (about 4 pounds), boned, split and skinned
1/2 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, softened
1 tablespoon chopped parsley
4 ounces jack cheese, cut into 8 strips, each about 1/2-inch thick and 1 & 1/2-inch long

Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. With flat side of 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 the lower edge; lay a strip of jack cheese over the 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 9x13-mch baking dish. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or until the 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).

4-8 servings

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