Oven-Baked Chicken Kiev
|Neufchatel cheese||4 Ounce|
|Dried chives||1 Tablespoon, freeze dried|
|Chicken breast halves||8 , skinned and boned|
|Butter flavored salt||3⁄4 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Skim milk||1 Tablespoon|
|Seasoned breadcrumbs||1⁄2 Cup (8 tbs), dry|
|Vegetable cooking spray||1 Tablespoon|
Slice cheese into 8 equal pieces, and place on waxed paper, sprinkle with chives.
Cover and freeze 30 minutes or until firm.
Place each chicken breast between 2 sheets of waxed paper, flatten chicken to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine salt, thyme, marjoram, and pepper; sprinkle over both sides of chicken breasts.
Place 1 slice of cheese mixture in center of each chicken breast.
Fold long sides of chicken over cheese, tuck ends, and secure with wooden picks.
Combine egg and skim milk in a shallow dish.
Dip chicken rolls in egg mixture, roll in breadcrumbs.
Place chicken seam side up in a 2-quart baking dish coated with cooking spray.
Bake at 425Â° for 15 minutes, turn chicken rolls, and bake an additional 25 minutes.