Easy Baked Chicken Kiev Recipe #360503
From Sunset's "Easy Basics for Good Cooking" cookbook. I can't roll these to save my life, but even the hideous monstrosities I end up making still taste delicious. (Prep time includes 4 hour refrigeration... which I never do.)
by Chef #965732
5 hours | 4½ hours prep
SERVES 4 -8
- 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
- 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).
- Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
- Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
- Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
- Lay a strip of the 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.
- 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 (I never do this).
- 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).
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5 stars