Easy baked chicken kiev (quick)
6 Servings
Quantity | Ingredient | |
---|---|---|
6 | Boneless skinless chicken breast halves | |
⅓ | cup | Seasoned bread crumbs |
¼ | cup | Grated Parmesan cheese |
1 | teaspoon | Dried oregano; divided |
Freshly ground black pepper; to taste | ||
2 | tablespoons | Butter or margarine; softened |
1 | tablespoon | Parsley; finely chopped |
1 | Egg; beaten with | |
1 | tablespoon | Water |
3 | ounces | Low-fat jack cheese |
1. Place breast halves, one at a time, between 2 sheets of plastic wrap.
With the flat side of a mallet or with a small heavy frying pan, gently pound breasts until each is about ¼-inch thick. Set aside.
2. Combine bread crumbs, Parmesan, ½ teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside.
3. Mash together the softened butter, parsley and ½ teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside.
4. Cut the cheese into 6 sticks measuring about ½ inch-by-2 inches. Set aside.
5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, fold in sides and roll up to enclose filling.
6. Roll each bundle in egg mixture, then in bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you can refrigerate 1 hour, this will help the coating adhere.) 7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes, or until no longer pink in the center.
>From "Sunset New Easy Basics Cookbook," edited by Jerry Anne DiVecchio.
Note: I used pepper jack instead of lowfat jack cheese - delicious! Also, fresh parsley definitely 'made' the dish.
Recipe by: Seattle Times, 5/28/97 Posted to MC-Recipe Digest V1 #869 by MsRooby <msrooby@...> on Oct 26, 1997
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