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Easy Baked Chicken Kiev

Chicken.delights's picture
Ingredients
  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
  Pepper 1⁄4 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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