Baked chicken kiev

Yield: 6 servings

Measure Ingredient
4 Boneless chicken breast halves
¼ cup Room temperature butter
½ teaspoon Crumbled dried tarragon
½ cup All purpose flour
2 Beaten eggs
1 cup Dry breadcrumbs

melted butter

Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to ¼-inch thickness. Combine ¼ cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks if necessary. Roll chicken in flour. Dip in eggs, then coat with breadcrumbs, covering completely.

Arrange in prepared baking dish. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.

Serve immediately.

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