4 counces of cheese5 tablespoons of butter, melted
.
Requires-
cooking hammer ( Mallet)
plastic zip lock bag
Instructions
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. I like doing it in a plastic zip lock bag. With a mallet, gently pound breasts until each is about 1/4 inch thick, set aside.
In a rimmed plate or pie pan, combine bread crumbs, parmesan cheese, 1 teaspoon of oregano, garlic salt, and pepper; set aside. In a small bowl, stir together the 4 tablespoons softened butter, parsley, and remained 1/2 teaspoon of oregano.
Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from lower edge, lay a strip of cheese over butter mixture (in the middle). Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
Dip each bundle int he melted butter and drain briefly. Then 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. (If prepared ahead of time, cover and refrigerate for an hour). Bake uncovered, in a preheated 425 degrees oven for 20 minutes or until chicken is no longer pink. 5 minutes before you take it out sprinkle some shredded cheese on top. Take out once it melts. SERVE.
Originally Submitted
12/28/2010
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