Easy Baked Chicken Kiev
|Whole chicken breasts||4 Pound, skinned, boned and split (4 Whole, 1 Pound Each)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Chopped parsley||1 Tablespoon|
|Jack cheese||4 Ounce, cut into 8 strips, each 1/2 inch thick and 1 1/2 inches long|
|Butter/Margarine||6 Tablespoon, melted|
Wash the chicken and pat dry.
Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick.
In a shallow bowl, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper; set aside.
In a small bowl, stir together the 1/4 cup butter, remaining 1/2 teaspoon oregano, and parsley.
Arrange pounded chicken pieces skinned side down.
Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one long side; place a strip of jack cheese over butter mixture.
Fold short ends over filling, then fold in long side and roll to enclose filling.
Dip each bundle in the 6 tablespoons melted butter and drain briefly; then roll in crumb mixture until evenly coated.
Place bundles, seam side down and slightly apart, in a 10 by 15-inch rimmed baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or until next day.
Bake, uncovered, in a 425° oven until chicken is no longer pink when lightly slashed (don't cut through to filling)—about 20 minutes.