Easy Baked Chicken Kiev

Recipe by Chef #965732
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 50mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).
  • Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
  • Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
  • Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
  • Lay a strip of the jack cheese over butter mixture.
  • Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
  • Dip each bundle in the melted butter and drain briefly.
  • Roll in bread crumb mixture until evenly coated.
  • Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.
  • Drizzle with any remaining butter.
  • Cover and refrigerate for at least 4 hours or until next day (I never do this).
  • Bake, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).
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