Easy Baked Chicken Kiev (Quick)

Easy Baked Chicken Kiev (Quick) Ingredients

6 Boneless skinless chicken	2 tb Butter or margarine;
1/3 c Seasoned bread crumbs	1 tb Parsley; finely chopped
1/4 c Grated Parmesan cheese	1 Egg; beaten with
1 ts Dried oregano; divided	1 tb Water
Freshly ground black pepper;	3 oz Low-fat jack cheese

Instructions for Easy Baked Chicken Kiev (Quick)

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 on Oct 26, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Chicken	Egg	Margarine
Oregano	Parmesan	Parsley

Poultry Cheese Parmes Chicken Bread Crumb Butter Oregano Parmesan Parsley Quick

for flavor and categorization

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