Easy Bake Chicken Kiev

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place breast halves, one at a time, between 2 sheets of plastic wrap. With flat side of a mallet or with a small frying pan, gently pound breasts until each is about 1/4" (6mm) thick; set aside.
  • In a pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, the sale, and peper; set aside. In a small boul, mash butter with parsley and remaining 1/2 teaspoon oregano.
  • Spread about 1/2 teaspoon of the herb-butter mixture on each breast about 1 inch (2.5cm) from lower edge; lay a piece of jack cheese on butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
  • roll each bundle in egg mixture and drain briefly; then roll in bread crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9x15" baking pan. Cover and refridgerate for at least 4 hours, or overnight.
  • Bake, uncovered, in a 425F oven until chicken is no longer pink in center; cut to test (about 30 minutes).
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