Try this Baked Chicken Kiev recipe, or contribute your own.
Suggest a better descriptionRinse chicken and pat dry. Place one piece at a time, skinned side down, between two sheets of pastic wrap and pound with a flat surface mallet until each breast is about 1/8 inch thick. In a shallow bowl, combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 tsp of the oregano and set aside. In a small bowl, stir together the 1/4 cup butter, remaining oregano and parsley. Arrange the pounded chicken breasts skinned side down. Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one of the long sides and place a strip of the Jack cheese over the butter. Fold the short ends over the filling and then fold in the long sides and roll to enclose the filling. Dip each bundle into the 6 tbsp of melted butter, drain and roll in the bread crumb mixture until coated evenly and well. Place bundles, seam side down and slightly separated into a 10x15 inch rimmed baking pan. Drizzle with the remaining butter. Cover and refrigerate for at least 4 hours over overnight. Bake uncovered in a 425 F oven until chicken is no longer pink when slightly slashed (Dont cut the filling!!), about 20 minutes. Serve at once!! MEXICAN STYLE KIEV: Follow the directions above, but omit the oregano. Instead use a mixture of 1 tsp chili powder and 1/2 tsp ground cumin. Using a can of whole green chiles, discard the ptih and any seeds. Cut the chilies into 1 inch stirps and divide into eight equal portions. When filling the chicken breasts, place one portion of the chile, atop each strip of cheese. serve the chicken with the following tomatoe sauce. Stir together 1-15oz can of tomatoe sauce with 1/2 tsp each ground cumin and sugar and 1/4 cup sliced green onions ( including tops.) Cook over medium heat, stirring, until hot. Season to taste with salt, pepper and hot pepper sauce. Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 13:04:20 -0500 From: LD Goss
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2846g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 9947 | ||
Calories from Fat: 8113 (82%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 901.4g | 1202 % | |
Saturated Fat 512g | 2560 % | |
Monounsaturated Fat 260.2g | ||
Polyunsanturated Fat 63.6g | ||
Cholesterol 3101.6mg | 954 % | |
Sodium 3787.8mg | 131 % | |
Potassium 4416.9mg | 116 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 40.5g | ||
Protein 425.9g | 608 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9947
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.