Cheese Stuffed Chicken Kiev
|Skinless and boneless chicken breasts||2 , halved and pounded to 1/4 inch thickness|
|Black pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh chives/Freeze dried chives||8 Teaspoon|
|Part skim mozzarella cheese strips||4 (Each About 1 Inch 1/2 Inch 1/2 Inch)|
|Egg white||1 Large|
|Skim milk||1 Tablespoon|
|Unsifted flour||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Unsalted margarine||1 Tablespoon|
Sprinkle the chicken breasts with the pepper, garlic, and half of the chives.
Lay 1 strip of cheese in the center of each chicken breast, fold the ends over, then roll up as for a jelly roll and fasten with toothpicks.
In a pie pan, whisk the egg white, milk, and water together.
Place the flour and bread crumbs on separate plates.
Dip the chicken rolls in the flour, then in the egg mixture, then in the crumbs to coat evenly.
Arrange on a rack and refrigerate, uncovered, at least 20 minutes.
Preheat the oven to 350°F.
In a heavy 10 inch skillet, melt the margarine over moderately high heat, add the chicken rolls, and brown on all sides, turning carefully about 10 minutes.
Transfer to an ungreased 8"x 8"x 2" baking pan and bake, uncovered, for 15 to 20 minutes.
Transfer the chicken to a heated platter and sprinkle with the remaining chives.
Accompany with Kasha with Vegetables,