Baked Chicken Kiev

Serving Size: 1

4 Chicken breasts; 1 lb each
1/2 cup Fine dry bread crumbs
1/2 cup Grated parmesan cheese
1 1/2 teaspoons Oregano
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1/4 cup Unsalted butter; softened
1 tablespoon Chopped parsely
4 ounces Monterey jack cheese; 8 stri
6 tablespoons 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 (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
From: LD Goss >




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