EASY BAKED CHICKEN KIEVE
EASY BAKED CHICKEN KIEV
YOU WILL NEED:
8 SPLIT BONELESS SKINNED CHICKEN BREASTS
1/2CUP EACH FINE DRIED BREAD CRUMBS AND PARMESEAN CHEESE
1-1/2 TSP OREGANO
1/2TSP GARLIC POWDER
1/4TSP PEPPER
4 TBS BUTTER SOFTENED
1TBS CHOPPED PARSLEY
4 OUNCES MONTEREY JACK CHEESE, CUT INTO 8 STRIPS (1/2INCH THICK AND 1-1/2INCHES LONG
5 TBS BUTTER MELTED
PLACE CHICKEN BREASTS ONE AT A TIME BETWEEN 2 SHEETS OF WAXED PAPER AND GENTLY POUND BREAST UNITL EACH IS 1/4INCH THICK.
COMBINE BREAD CRUMBS, PARMESEAN CHEESE, 1 TSP OF THE OREGANO, GARLIC POWDER AND PEPPER IN A PIE PAN. SET ASIDE.
IN A SMALL BOWL, MIX SOFTENED BUTTER, PARLSEY AND REMAINING OREGANO.
SPREAD 1/2TBS OF HERB BUTTER MIXTURE ACROSS EACH CHICKEN BREASTABOUT ONE INCH FROM LOWER EDGE (SMALLER POINTED EDGE OF BREAST). LAY A STRIP OF CHEESE ON TOP OF BUTTER. FOLD LOWER EDGE OF CHICKEN BREAST OVER FILLING AND CHEESE. THEN FOLD IN RIGHT AND LEFT SIDES AND ROLL UP TO ENCLOSE FILLING AND CHEESE.
DIP EACH BUNDLE IN THE MELTED BUTTER AND DRAIN BRIEFLY, THEN ROLL IN BREAD CRUMBS. PLACE BUNDLES SEAM SIDE DOWN WITHOUT TOUCHING IN A 13X9 BAKING PAN. COVER AND REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT.
BAKE UNCOVERED AT 425 DEGREES FOR 20 MINUTES OR UNTIL CHCKEN IS NO LONGER PINK WHEN SLASHED. JUST CUT A SMALL SLASH SO FILLING DOESN’T OOZE OUT.
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