Recipe: Easy Baked Chicken Kiev (Quick)
For 6 Persons
Category: Poultry
6 Boneless skinless chicken
-breast halves
1/3 c Seasoned bread crumbs
1/4 c Grated Parmesan cheese
1 ts Dried oregano; divided
Freshly ground black pepper;
-to taste
2 tb Butter or margarine;
-softened
1 tb Parsley; finely chopped
1 Egg; beaten with
1 tb Water
3 oz 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 1/4-inch thick. Set aside.
2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little
freshly ground black pepper. Spread on a plate and set aside.
3. Mash together the softened butter, parsley and 1/2 teaspoon oregano; set
aside. Whisk egg with water, pour onto a plate and set aside.
4. Cut the cheese into 6 sticks measuring about 1/2 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
26, 1997
-----
back