Baked Chicken Kiev

Title:
Baked Chicken Kiev

Yield:
1 Servings

Categories:
Chicken




Ingredients:





     4    Chicken breasts; 1 lb each


          -skin-bone and split


   1/2 c  Fine dry bread crumbs


   1/2 c  Grated parmesan cheese


 1 1/2 ts Oregano


   1/2 ts Garlic salt


   1/4 ts Pepper


   1/4 c  Unsalted butter; softened


     1 tb Chopped parsely


     4 oz Monterey jack cheese; 8 stri


     6 tb Melted unsalted butter






 Rinse 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 (Don't 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