Chicken kiev - country style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast halves; skinned and boned | |
| ½ | cup | Butter |
| 1⅛ | 6 c Fine dry bread crumbs | |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Garlic salt |
| ¼ | cup | White wine |
| ¼ | cup | Green onions; chopped |
| ¼ | cup | Fresh parsley; chopped |
Directions
SEASONING MIX
From: LD Goss <ldgoss@...>
Date: Wed, 17 Jul 1996 10:19:45 -0500 Preheat oven to 375 degrees. Melt butter. Combine bread crumbs, cheese, oregano, basil, and garlic salt. Dip chicken breasts in melted butter, then coat with crumb mixture and lay in 8x11 baking dish. (Can be prepared ahead to this point and refrigerated.) Bake 40 minutes or until fork tender. Meanwhile, add wine, onion, and parsley to reserved melted butter.
When chicken is golden brown, pour butter-wine sauce over chicken. Continue baking 3 to 5 minutes, to warm sauce. Serve with wild rice and a pretty green salad.
From RIVER FEAST - Still Celebrating Cincinnati (received from RRR Warinner at the StL bash, '94) Formatted for MM by Pegg Seevers NOTE: Not sure how much bread crumbs to use... the original recipe said: "1-⅛ 6 c Fine dry bread crumbs" !!!! -- Glen EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .