Easy Baked Chicken Kiev

Ingredients

• 4 whole boneless skinless chicken breasts
• 1/2 cup fine dry breadcrumb
• 1/2 cup finely grated parmesan cheese
• 1 1/2 teaspoons oregano leaves
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 4 tablespoons softened butter
• 1 tablespoon parsley
• 4 ounces monterey jack cheese, cut into 8 strips (each 1/2 inch thick and 1 1/2 inch long)
• 5 tablespoons melted butter

Directions

1. 1

   Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).

2. 2

   Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.

3. 3

   Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.

4. 4

   Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.

5. 5

   Lay a strip of the jack cheese over butter mixture.

6. 6

   Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.

7. 7

   Dip each bundle in the melted butter and drain briefly.

8. 8

   Roll in bread crumb mixture until evenly coated.

9. 9

   Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.

10. 10

    Drizzle with any remaining butter.

11. 11

    Cover and refrigerate for at least 4 hours or until next day (I never do this).

12. 12

    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).